2017 Cookery Project — Coquilles Saint-Jacques

Coquilles Saint-Jacques

Coquilles Saint-Jacques

I’m still feeling a little guilty about the collapse of my plan to make September a month dedicated to French Bistro Cooking. And here it is October.

Oh, well…better late, and all that.

Today’s lunch was Coquilles Saint-Jacques. I got the recipe from The Bistro Cookbook, which, mysteriously, seems to have no author. It was published by a company in Bath, UK, which makes me think that Jane Austen must have had something to do with it, but that’s just speculation.

Despite its murky origins, the photography in the book is first-rate, and the recipes are clearly written and easy to follow. For the Coquilles Saint-Jacques, I browned minced garlic and breadcrumbs in butter, then kept them warm in the oven. The scallops got two minutes on each side at medium-high heat, which some would say was slightly over-cooking them, but they were big sea scallops.

Served with parsley and sliced lemons. Pretty good!


This is sort of a cheat, because I’d never post a low-rated dish unless it went spectacularly, memorably wrong. The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

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