Classic Coquille St. Jacques on Bacon Pastry
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Author Notes: Classic Coquille St. Jacques is served a lot of different ways, but I been serving this version up on a warm puff pastry shell with bacon for years. It is the easy, but luxury in every mouthful. I made this for a date one night and when it came time to flame' the vermouth, he dove under the kitchen table. Yes, he hid. Not..."Wow, that's cool". Not... "Step aside, I will save you from the fire." Let's just say, we never went out again, but I have made the recipe over and over again, telling the story about that night everytime. - MyCommunalTable - MyCommunalTable
Food52 Review: Mycommunaldinner's dish is perfect date-night fare -- assuming your date is not a fraidy cat! It is elegant in its final presentation, rich and delicious in taste, and dramatic in its creation. The sweet scallops and creamy sauce are a match made in heaven. The bacon and cheese puff pastry makes a perfect crispy, savory accompaniment. I wouldn't blame you if you made a few extra to snack on! - hardlikearmour - hardlikearmour
Serves 6-8
- 1 package of puff pastry
- 4 slices, bacon
- 1/3 cup heaping gruyere cheese
- 4 tablespoons chopped scallions
- 1 pound large sea scallops
- 1 cup dry vermouth
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon crushed fresh garlic
- 1 cup heavy whipping cream
- salt and pepper to taste
- Marinate the scallops in a 1/4 cup of the dry vermouth. Set scallops aside for about 20 minutes until puff pastry is done.
- Brown bacon until crisp. Crumble.
- Lay puff pastry square out. Cut into six squares. Approx. 4x4 inch. Top each square with crumbled bacon, some grated cheese, and some chopped scallions. Fold over to make a triangle and then place on a parchment lined baking sheet. Bake at 400F for about 15 minutes. Set aside and keep warm.
- Add the butter and oil together in a large skillet over medium-high tempurature. (Note: you will not get a nice brown to your scallop if you use a non-stick pan) Gently add the scallops, and leave them undisturbed until they loosen and become lightly browned on the underside. Turn the scallops and repeat. Imagine heating them through rather than cooking them. This will keep them from becoming rubbery. Remove from the pan and set aside on a plate.
- Add garlic and cook for a few seconds. Burned garlic will ruin the dish. Pull the pan away from the stove and add the vermouth. Return the pan to the stove and let it flame! Let the flame burn until nearly extinguished.
- Add the cream and cook until the volume in pan is reduced by one half. It usually gets a nice golden color as well.
- Stir in the cheese, salt and pepper to taste, and add the scallops to warm for a few seconds.
- Pour over the warm bacon pastries and garnish with chopped scallions.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire
- This recipe was entered in the contest for Your Best Scallops
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about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm so glad this lovely recipe made the EPs! Everything about it and every single bite are absolutely wonderful. Warm congratulations!
about 2 years ago MyCommunalTable
So sweet of you. Thank you.
about 2 years ago Lizthechef
This fantastic recipe is worth a second comment. Although our family is into heart-healthy cooking, we are saving up for this winner!! Thumbs up!
about 2 years ago MyCommunalTable
Hey, thanks for the second shout out. You are the best!
about 2 years ago ChefJune
Cannot imagine how I missed this recipe! Scallops are my single favorite food in the world. Will definitely need to try this. Love the idea of the bacon pastry.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I was fortunate enough to test this one. The bacon cheese puff pastry is Amazing! Definitely make some extra to snack on, you won't regret it!
about 2 years ago MyCommunalTable
I love scallops as well. Thanks, ChefJune!
about 2 years ago gingerroot
Love everything about this - bacon puff pastry, scallops, vermouth, cream and a great story to boot! Looking forward to trying this.
about 2 years ago MyCommunalTable
I love this recipe, but I giggle everytime I think of it. I alway wonder if he tells the story as much as I do.
about 2 years ago Waverly
Great recipe; great story!
about 2 years ago MyCommunalTable
Thanks, Wavely
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Beware of women who are not afraid of fire!
about 2 years ago MyCommunalTable
LOL!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Firstly, that is an awesome and hilarious story! Love it. Secondly, the Coquilles St. Jacques sounds good and all, but I just can't get past how amazing bacon puff pastry sounds!!!
about 2 years ago MyCommunalTable
I often wonder if my date that night tells the story as much as I do? The bacon puff pastry is amazing.When I am cooking them, I always make extra. Yum.
about 2 years ago MyCommunalTable
So thanks, fiveandspice
about 2 years ago fishersfoodie
oh yumm! this is a trifecta of flavors that I'm eager to try.
about 2 years ago MyCommunalTable
Hey, thanks fisherfoodie.
about 2 years ago thirschfeld
mmmm, one of my favorite recipes and with a great twist. Love it
about 2 years ago MyCommunalTable
Thanks Tom!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Wow! I missed it too, so thank you for commenting on it, Lizthechef. Minute by minute here, I'm assembling a 50th birthday menu for a friend this weekend!
about 2 years ago MyCommunalTable
Ooh! We can't wait to hear what you make for the entire menu. Have a great weekend and thanks.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'll take photos and pass it along!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Dinner last night was fantastic! I made Amanda's Button Mushroom Salad as an appetizer (brushed the crostini with some of the mushroom-infused oil), Jennifer Ann's salad with buttermilk dressing & pears, your scallops, and a dessert I'm working on for the flaming contest. It was a complete food52 night for a 50th birthday. As each concoction landed on the table, my friend kept saying that THIS was the best part of the dinner, all the way to the end. Your combination of flavors is amazing! I could have it again for dinner tonight. Thanks to food52ers for a wonderful evening!
about 2 years ago MyCommunalTable
Wow! What a great menu. Thank you so much for sharing. I bet your friend was so appreciative. Now I have to make some scallops again.
about 2 years ago lapadia
Scallops, and bacon and cream....oh my!! Somehow I missed this recipe, and I love the story :)
about 2 years ago MyCommunalTable
I do have to thank the guy fo giving me a good story...thanks lapadia.
about 2 years ago Lizthechef
Perfect. Thumbs up!
about 2 years ago MyCommunalTable
thumbs up to you as well.
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Perfect combination of favorite flavors. Fantastic presentation. Can't wait to try this.
about 3 years ago MyCommunalTable
Hey, thanks!
about 3 years ago TheWimpyVegetarian
Great story! And I love the recipe - bacon + cream + pastry + scallops = major yum! The pastry really dresses up this dish in such a nice way. I just happen to have some puff pastry in the freezer I made a couple months ago and plan to make this Sunday night for dinner.
about 3 years ago MyCommunalTable
I just love how this food 52 community inspires each other. Thanks for the kudos!
about 3 years ago TheWimpyVegetarian
I can't agree more. That's what makes it so addictive. The validation, the respect and total appreciation we receive for what we express through our food takes our desire and ability to create and cook to another level. It challenges our creativity while providing a net of support that urges us on. It's really such a unique internet-personal experience, at least for me. And then when you have an opportunity to meet someone on here, you feel like you've known each other ages. But then food has brought people together for thousands of years. Yes, I've had a glass of wine as I write this, maybe 2, but it's true nonetheless.
about 3 years ago Oui, Chef
Great story, and an even better recipe....scallops, bacon and cream. Yes, please!
about 3 years ago MyCommunalTable
I have wondered through the years if "my date" has enough guts to tell this story about himself. I concur about scallps, bacon and cream.
about 3 years ago monkeymom
Bacon...pastry...scallops...yum!
about 3 years ago MyCommunalTable
Hey, thanks!