FRESH Ideas for Julia Child recipes by Christine Gardner
This pairing of scallops with potato pancakes is full of flavor and a wonderfully elegant dinner that is easy to prepare. Both recipes are from "Mastering the Art of French Cooking" but in the scallop recipe I have made a few changes.
Originally the recipe required slicing the scallops, dredging them in flour and browning in hot oil. After cooking in the wine they were placed in a scallop shell and broiled with Swiss cheese over the scallops.
In this variation I have kept the scallops whole and seared them without the flour. Because it is difficult to find the scallop shells I served the scallops with their sauce over the potato pancakes.
Coquilles St. Jacques a la Provencale (Scallops Gratineed with Wine, Garlic and Herbs)
This recipe makes four first course servings. If making for main course triple the recipe.
1/3 cup minced yellow onion
1 tablespoon butter
1 tablespoon minced shallot
1 clove minced garlic
4 large scallops
Salt and pepper
1 cup sifted flour in a dish
2 tablespoons butter
1 tablespoon olive oil
2/3 cup dry white wine
1/2 bay leaf
2 sprigs fresh thyme
2 tablespoons butter, cut into pieces
1/4 cup grated Swiss cheese
DIRECTIONS
Cook the onions slowly in butter in a small saucepan for five minutes or so, until tender and trasnlucent but not brown. Stir in the shallots and garlic and cook slowly for one minute more. Place in a bowl and set aside. Dry the scallops and sprinkle with salt and pepper. Roll in the flour and shake off excess. Brown the scallops in hot butter and oil for about a minute per side to sear. Pour the wine into the skillet. Add the bay leaf and thyme and cover the skillet. Simmer for about a minute allowing the wine to reduce and thicken. Discard the bay leaf and thyme sprigs. Sprinkle the tops of the scallops with the cheese and dot with the butter pieces. Place under a broiler for about a minute until browned and bubbly. Arrange the potato crepes on a plate and top with the scallops and some of the sauce.
Crepes de Pommes de Terre (Grated Potato Pancakes)
8 ounces cream cheese
3 tablespoons flour
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
6 ounces (1 1/4 cups) Swiss cheese, grated
2 1/2 pounds baking potatoes
3 to 6 tablespoons whipping cream
Optional: 1/2 cup diced ham, 1/2 cup sauteed mushrooms, chicken livers, onions or 3 to 4 tablespoons fresh herbs such as parsley, chives, chervil
1 1/2 tablespoons butter, more as needed
1/2 tablespoon oil, more as needed
DIRECTIONS
Mash the cream cheese with the flour, in a mixing bowl. Mix the eggs and seasonings and beat until smooth. Stir in the Swiss cheese. Peel the potatoes and rub them through the large holes of the grater. A small handful at a time, twist them into a ball in the corner of a towel to squeeze out as much of their water as you can. Stir the grated raw potatoes into the egg and cheese mixture. Stir in the cream by spoonfuls to make a mixture the consistency of a thick, creamed cole slaw, not runny. Add optional ingredients. Taste carefully for seasoning. Set skillet over moderately high heat with the butter and oil. When you see the butter foam begin to subside, ladle 3 piles of batter into the skillet to form 3 crepes approximately 3 inches in diameter and 3/8 inch thick. Regulate heat so crepes are lightly browned on the bottom and bubble holes have appeared on the surface in about 3 minutes. Then turn and brown on the other side for about 3 minutes. Transfer to platter and keep warm in one layer while making the remaining crepes. If not served immediately, arrange crepes in one layer on a baking sheet. Set aside uncovered. Reheat for four to five minutes in a 400 degree oven. Make 18 crepes.
Coquilles St. Jacques a la Provencale
Crepes de Pommes de Terre
