scallops Archives - Taste With The Eyes

Julia Child’s Coquilles Saint Jacques

Julia Child's Coquilles Saint Jacques

The Julia Child Annual Birthday Tribute
with
Coquilles Saint Jacques

Imagine Julia Child hosting her own birthday party today, August 15th. She’s invited you and four other girlfriends to an intimate luncheon at her home in Paris at 81 Rue de l’Université in the 7th arrondissement.

She begins the charming affair by serving her favorite cocktail, an upside-down martini. With naturally less alcohol than a traditional martini, Julia says, “The best thing about a reverse martini is that you can have two of them!” Oh gosh, this is going to be fun!

To start the meal, Julia chose her recipe for Coquilles St. Jacques à la Provençale, sea scallops gratinéed with wine, garlic, and herbs. Which she serves with crusty baguettes and chilled rosé. She says, “This good recipe may be prepared in advance and gratinéed just before serving.” Just a few minutes under the broiler, and her elegant little starter is ready to go!

🌷🌷🌷Birthday Luncheon Menu 🌷🌷🌷

Starter Course
Coquilles Saint Jacques

Soup Course
Vichyssoise

Main Course
Sole Meunière

Dessert Course
Figs and Sabayon

Julia Child’s Coquilles Saint Jacques Recipe

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Dayboat Scallops with Coconut Lentils

The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and comforting. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.

Day-boat scallops are harvested from fishing trips that return to port the same day. This is key to their pure, unadulterated flavor as they do not need to be stored on ice at sea for extended periods. Additionally, they are not treated with sodium tripolyphosphate, a common preservative that can degrade the quality of scallops by making them waterlogged and altering their texture and flavor.

Dayboat Scallops with Coconut Lentils

Coconut Lentils are a flavorful and aromatic base for the scallops. The red lentils are cooked with coconut milk, which imparts a creamy texture and rich flavor. Turmeric brings warm, earthy flavors and a vibrant hue. Tomatoes, garlic, and onions add depth and savory notes, while lemon and ginger provide bright, zesty accents. Thinly sliced red chile adds the contrasting spicy element while mixed herbs contribute freshness and complexity to the dish.

Steamed Brown Basmati Rice accompanies the dish, providing a nutty flavor and chewy texture that pairs well with the creamy lentils and tender scallops.

Dayboat Scallops with Coconut Lentils Recipe

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Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

Seared Sea Scallops, Crispy Prosciutto
Smoky Chickpeas with Spinach

The inspiration for this super dish comes from another Las Vegas restaurant, this time, Superfrico at The Cosmopolitan.

Their current menu serves roasted sea scallops with cannellini beans, smoked butter, and prosciutto. A past menu served the scallops with chickpeas, Calabrian chile, and kale. Here, with a nod to both the old and new menus, I heat the chickpeas with a smoked paprika butter, then add baby spinach to wilt.

The pan-seared buttery sea scallops have a rich, sweet flavor. Prosciutto brings savory salty notes and when cooked, it develops a delightful crunch while retaining its intense umami taste. Nutty, earthy, and slightly creamy chickpeas are paired with tender garlicky spinach where the paprika butter adds complexity, depth, and an alluring smokiness. It is one tasty Vegas-style dish that comes together in minutes with very little prep!

Superfrico Instagram: Scallops, Prosciutto, and Cannellini Beans

Seared Scallops, Crispy Prosciutto Recipe

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Scallop Lettuce Wraps, Truffle Sauce

🥬 Scallop Lettuce Wraps 🥬
🌿 Truffle Sauce with Chervil 🌿
🌼 Radish, Edible Flowers 🌸

Raw, buttery day-boat Sea Scallops, renowned for their subtle sweetness and delicate velvety texture, are paired with crisp, peppery radish slices and a heavenly truffle sauce infused with chervil. These delightful scallop clusters are then wrapped in tender little gem lettuce leaves, creating an exquisite culinary experience.

Scallop Lettuce Wraps, Truffle Sauce

Mizuna Blossoms and Stock Flower Petals

Mizuna blossoms share a similar flavor profile with the leaves of the mizuna plant, offering a mild yet peppery taste with hints of Chinese mustard.

Stock flowers are known for their dense clusters of fragrant blooms that come in a variety of colors, including white, pink, purple, and shades of red and yellow. They have a snappy radish-like flavor with floral undertones. The taste can vary depending on the variety and growing conditions.

While their beauty is undeniable, the garnishes serve a purpose beyond aesthetics. They play a crucial role in enhancing the dish, contributing elements of both mustard and radish to the final flavor profile.

Scallop Lettuce Wraps, Truffle Sauce

About Maine Day-Boat Scallops

They are harvested by fishermen that go to work in the icy waters then return to port that same day.

Since the fishing trip is short, day-boat scallops do not need to sit on melting ice like longer expeditions, and therefore do not absorb water over the course of the trip.

The taste is pure and natural, as the scallops are not bloated with water after harvest. These scallops are treated with the utmost care, and never soaked in a solution of sodium tripolyphosphate which is commercially used as a preservative but unfortunately degrades the quality of the scallop. Day-boat scallops are always more expensive but worth every penny in taste and texture.

Note: Our fishermen tell us to NEVER let scallops touch fresh water as they soak it up like sponges!

Scallop Lettuce Wraps, Truffle Sauce Recipe

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Maine Scallop Crudo

🌊 Maine Scallop Crudo 🌊
Maine Dulse Seaweed, Kumquat, Radish, Jalapeño, Lemon Ponzu, Cilantro

Maine’s long coastline and clean, cold waters inspired this dish featuring raw, buttery, day-boat Sea Scallops with their slightly sweet flavors; and Dulse (Palmaria palmata) a beautiful red seaweed that has a rich, meaty, umami flavor.

Crunchy peppery radish balance the tender scallop slices, jalapeños add vegetal spiciness, and seasonal kumquats add sweet tart notes. Lemon ponzu provides a base of sweet, sour, and salty flavors, where the olive oil adds a subtle richness.

When they’re raw, dulse flakes taste like briny ocean waters, but when sautéed, the smoky and savory characteristics emerge, giving dulse the nickname “bacon of the sea,” which pairs perfectly with this coastal crudo.

Lastly, a little mound of cilantro leaves brings the bright herbal notes, a sashimi style learned from Chef Nobu.

Maine Scallop Crudo