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Coquilles St.Jacques (my way) & a GIVEAWAY for my "Just A Bite" series ep.51!These are so good, easy and perfect for a party because they're easy to assemble ahead. I'm using one of my favorite pans here, my 12in @allclad stainless steel D3! They truly last forever and with the right technique (which I'll obv teach you, stay tuned for a turning it nonstick tutorial) they are good for cooking everything! My friends at All-Clad and I are giving you a set of their stainless steel sheetpans AND a 12 in (could also be 10 in) D3 stainless steel pan! All you gotta do is: * Be following me @foodmymuse & @allclad ! * Tell me in the comments what you'd cook on it first if you win... * Giveaway ends 1/8 and its open to US only! Ingredients: * 18 small scallops. * 2 shallots (brunoise). * 1/2 small yellow onion (small chop). * 1 sprig of thyme. * 1.5 tbsp butter. * 3/4 tbsp flour. * 1 tsp champagne vinegar. * 1/2 cup + 2 tbsp white wine. * 1/2 heavy cream. * 1/8 tsp white pepper. * 1/8 tsp nutmeg. * 3 tbsp chives. * 1.5 tsp honey. * 8 oz gruyere. * Salt to taste. Directions: 1. Remove the foot of the scallops and let them air dry in get fridge for 1 hr minimum. Pull them out 15 min before searing. Add salt. 2. Preheat your stainless steel pan on medium low heat for 4 min. 3. Raise to medium high heat for 2 min. Add in some olive oil. Give your scallops a nice hard sear on one side, about 3 min. Remove from the pan 4. In that same pan add in shallots and onion with the vinegar and saute 2-3 min. 5. Add in butter and let it melt, followed by the flour. Cook together 2 min. Add in wine, thyme, and the liquid the scallops released. Let it thicken and reduce by about 1/3. It'll be about 5 min. 6. Add the cream, nutmeg, pepper and pinch of salt. Simmer for 2 min. Add in the cream and 3 oz of the gruyere. Mix it for 2 min. 7. Divide the sauce onto 6 shells and 1/2 of remaining
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Posted in All-Clad Crafters 🥘. Explore All-Clad cookware tips and recipes to elevate your cooking game.
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