Question

Cabernet Coquilles St. Jacques with Beurre D'escargot

Answer 1

1.5 lbs of FROZEN Patagonian scallops
1 bottle of Cabernet Sauvignon(add to dish as you see fit)
1 bunch of fresh parsley
half a stick of butter(allow to soften for creme later.)
4 oz. (or less) of tomato sauce (Dei Fratelli brand is usually best)
Linguine
Oregano(Add to dish as you see fit)
1 tsp of salt
1 tbs of sugar
2tbs of butter(for pan)

Answer 2

Finely mince half an onion or 2 shallots
Finely mince 3 cloves of garlic

Answer 3

For the Beurre D'escargot: First cream your butter VERY carefully by stirring it with a rubber spatula in a bowl. Place the parsley in a food processor and let it run until it is fully processed. From here, add the parsley to your butter, folding it in, don't over cream it.


For the scallops: Add 2TBS of butter to a large pan and add the 2/3rds of the onion you chopped plus half the garlic, allow them to caramelize. Now add the scallops when the butter has melted fully and the onions/garlic have caramelized. Let the scallops cook until they're almost completely thawed, then pour in your cabernet. Lower the heat slightly and simmer for 7 or so minutes, at this point you will want to prepare a second pan to poach your scallops. Add beurre d'escargot to the second pan on medium heat and allow it to melt before spooning your scallops out of the first pan (The broth in the first pan will be used later). Poach the scallops, lightly, in the second pan while adding a bit of cabernet towards the end so you can maintain the alcohols flavor.

Answer 4

add the rest of your onions/garlic to the second pan with the scallops and poach until the scallops are warm and tender.

Answer 5

For the broth: Add the oregano, salt, sugar, 4 (or less) ounces of tomato sauce, and the rest of your beurre d'escargot to the first pan with the broth and cabernet you got from simmering the scallops. Allow this to, now, simmer further for another 10 minutes on low, add more cabernet if you feel like there isn't enough flavor left from the wine.

Finally remove your broth from the burner, boil your preferred pasta(Tagliatelle, Linguine, Bucatini work best for this dish), strain it, add it to the broth and stir the scallops in gently.

Answer 6

yup

Answer 7

niceee

Answer 8

fye

Answer 9

did you have a question you wanted to ask or just post a recipe on here?

Answer 10

Why am I only seeing food questions?-

Answer 11

snazzy

Answer 12

Thanks for the recipe!