Coquilles St. Jacques with Sauce Mandarine - Sea Scallops in Tangerine Sauce

Coquilles St. Jacques with Sauce Mandarine - Sea Scallops in Tangerine Sauce

This delicate seafood dish from the coast of Gascony is an excellent example of the Nouvelle Cuisine movement in mid-twentieth century France. Heavily reduced sauces allow the fresh flavors of the main ingredient to come through. This wonderful dish highlights the delicate flavors of fresh caught sea scallops which is enhanced by the tangerine orange sauce. The dish makes for a memorable appetizer or lunch.

5 from 1 vote

Print Pin

Course: Appetizer, Lunch

Cuisine: French, Southwest France

Prep Time: 5

Cook Time: 20

Marinating: 2

Total Time: 2 25

Servings:

Author: My Hungry Traveler

Equipment

Broiling pan
2 Small saucepans
Gallon plastic freezer bag

Ingredients

16 large Sea scallops, fresh or fresh frozen
1 tbsp Flat-leaf parsley, chopped
1 tbsp Celery leaves, chopped
3 tbsp Extra-virgin olive oil
1 pinch Dried thyme
Salt and black pepper, to taste
1½ cup Tangerine orange juice
1¼ cup Fish stock (or ¼ cup fish glaze)
¾ cup Chicken stock or 2 tbsp demi-glace
½ cup Heavy cream
1 medium Lemon

US Customary - Metric

Get Recipe Ingredients

Instructions

Prep - Rinse scallops, pat dry with paper towels. Combine in a plastic freezer bag with parsley, thyme, celery leaves, and olive oil. Marinate in refrigerator for 2-3 hours. If not using fish glaze, reduce fish stock to ¼ cup by boiling in a small saucepan. If not using demi-glace, reduce chicken stock by boiling to 2 tbsp. Boil tangerine juice until reduced to ⅓ cup.
Add demi-glace and fish glaze to reduced tangerine juice in its saucepan. Bring to a boil, add cream and boil without stirring for 5 to 7 minutes. Bubbles will appear on the surface and the sauce will begin to bind. The sauce will be ready when you drag a wooden spoon across the bottom and can see the bottom for an instant. Season with salt and pepper.
Right before serving, preheat broiler. Arrange scallops on a broiler pan and broil for 2 minutes on each side. They should be lightly browned and just cooked through.
Reheat sauce. Spoon about 2 tbsp sauce onto each appetizer plate, tilting the plate to cover the bottom evenly. Set 4 scallops on each plate and serve hot.

Notes

If sauce seems too sweet, add a few drops of lemon juice.
If sauce turns oily, stir in a tbsp water to smooth it out.
If sauce seems too thin or strong tasting, swirl in bits of butter.

Nutrition