Coquilles St. Jacques (08.10.12)

Posted at 10:48 AM, Aug 10, 2012

by Chef Ryan Murray, La Caille


  • 8 to 10 Jumbo Diver Scallops
  • 1 Cup White Wine
  • 1 Large Shallot Finely Chopped
  • 5 Garlic Cloves Finely Chopped
  • ½ Table Spoon Chopped Thyme
  • 1 ½ Cups Shredded Cheddar Cheese
  • 2 Table Spoons Butter
  • 2 Table Spoons Olive Oil
  • 1 Head cauliflower
  • 1 pint Heavy Whipping Cream
  • ¼ Pound of Butter
  • Salt and White Pepper to taste

Trim cauliflower in to florets place in to a large pot and cover with cream, butter, salt & pepper, bring to a boil cook until very tender. Strain off liquid and reserve place cauliflower into a blender and place the top back on make sure the lid fit very tight cover the top with a towel and hold lid on the blender and turn on very low add cooking liquid back a little at a time until a puree is reached.

Place olive oil in to a sauté pan and turn on high when oil begins to smoke place scallops into the hot oil cook 4 minutes on each side you want a nice golden brown add wine, shallots, and garlic, cook 30 secants add butter, after you add the butter keep moving the pan on the heat in a circular motion until the butter has melted. Top with the cheese and place under a broiler add melt the cheese until it bubbles and turns brown.
To plate
Place the puree down on the plate and drag your spoon though the puree to make a swoop across the plate place the scallops on top of the puree and spoon over the sauce.