French in a Flash: Coquilles St. Jacques Pot Pies with Roasted Lemon
French in A mixture of butter, garlic, flat leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a pescatarian diet. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
1
In a sauce pot, melt 2 tablespoons of butter.
Ingredients you will need
Butter
Sauce
Equipment you will use
Pot
2
Add in the shallots, garlic, and mushrooms, and season with only pepper--not salt just yet.
Ingredients you will need
Mushrooms
Shallot
Garlic
Pepper
Salt
3
Adding salt now would cause the mushrooms to weep their moisture (wouldn't you, if you were salted and in a hot pot?), and if they weep, they won't caramelize and maximize their flavor. Cook the vegetables on medium-high heat for about 5-7 minutes, until the mushrooms really start to sear and caramelize. Then, season them with salt.
Ingredients you will need
Vegetable
Mushrooms
Salt
Equipment you will use
Pot
4
Add the remaining 1/2 tablespoon butter to the pot, and then the 3 tablespoons flour.
Ingredients you will need
Butter
All Purpose Flour
Equipment you will use
Pot
5
Whisk to combine, and scare away any lumps. Lower the heat to medium-low, and stir to make a mushroomy roux. Cook for 1 minutes, to chase away that raw flour taste.
Ingredients you will need
All Purpose Flour
Equipment you will use
Whisk
6
Decant in maman's vermouth, and stir until the flour absorbs it.
Ingredients you will need
Vermouth
All Purpose Flour
7
Add in the wine and clam juice next, and finally the half and half.
Ingredients you will need
Half And Half
Clam Juice
Wine
8
Whisk like you mean it. Season again with salt, and a good bit of black pepper. Cook over medium heat until the sauce thickens. The way to tell if a béchamel sauce has thickened is to dip a wooden spoon into the sauce. Run your finger down the back of the spoon. If you leave a distinct stripe, the sauce is thickened. If the sauce just pours back over the spot you touched, it is still too loose. If you find that your sauce never seems to want to achieve its maximum béchamel potential, make a beurre manié, or "handled butter," by combining 1/2 tablespoon butter with one tablespoon flour with a fork. Stir it into the sauce, and that should help it thicken up.
Ingredients you will need
Black Pepper
Butter
All Purpose Flour
Dip
Salt
Equipment you will use
Wooden Spoon
Whisk
9
Meanwhile, grease 4 individual gratin dishes. I use nonstick cooking spray, but if you're not lazy, you could use butter.
Ingredients you will need
Cooking Spray
Butter
10
Place 5 scallops in each of the gratin dishes, and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Scallops
11
Roll out the puff pastry just slightly, and use a saucer to cut out rounds that just fit over the tops of the gratin dishes, with a slight bit of room to overhang.
Ingredients you will need
Puff Pastry Sheets
Roll
12
Pour one ladle full of the hot mushroom cream sauce into each gratin dish, smatter with the grassy parsley, and then cover with one circle of puff pastry, gently pushing the pastry onto the gratin dishes, sealing in the scallops. Take a paring knife and cut 4 little steam vents apple pie-style into the center of the pastry.
Ingredients you will need
Cream Sauce
Puff Pastry Sheets
Mushrooms
Scallops
Parsley
Apple
Equipment you will use
Knife
Ladle
13
Brush the pastry with egg wash, and arrange whole fresh herb leaves on top to decorate, as pictured.
Ingredients you will need
Egg
14
Set the pot pies onto baking sheets. I also like to serve roasted lemons with the pies. I cut off the extremities of the lemon, and then cut the lemon in half. I sit them on their smaller flat sides on the baking sheets with the pies, their broader flat sides facing up, and drizzle them with just a kiss of olive oil.
Ingredients you will need
Olive Oil
Lemon
Equipment you will use
Baking Sheet
Pot
15
Bake at 425°F for 15 minutes, until the pastry is puffed and golden and the sauce is bubbling like a cauldron underneath.
Recommended wine: Bordeaux, Champagne, White Burgundy
Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Amelia Brut rosé Cremant de Bordeaux with a 4.1 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.