Cajun Coquille
In honor of Julia Child’s 99th birthday we took her classic Coquille St.Jacques recipe and spiced it up. Our creole french version is gluten free and can be ready in less than 30 minutes cook time!
Enjoy with a side of red quinoa, creamed spinach and heirloom tomatoes.
Makes 4 servings
Ingredients
1 T "The Original" Seasoning
½ C Minced Onion
5 T Unsalted Butter
1 Clove Minced Garlic
1 ½ lb Fresh Jumbo Scallops, Washed and Patted Dry
1 C Rice Flour
1 T Olive Oil
Sea Salt & Pepper
⅔ C Dry White Wine
½ Bay Leaf
¼ t Thyme
Directions
Lay out the scallops and cut them crosswise into ¼” slices. Sprinkle them on both sides with "The Original". Roll lightly in rice flour shaking off excess. Let stand. In a small saucepan, cook the onions and 1 T butter until tender and translucent, about 5 minutes. Stir in garlic and cook for an additional minute. Set aside.
In a 10” skillet, melt 2 T butter and 1 T olive oil. Sauté the scallops quickly in this very hot mixture for 2 minutes to brown them lightly. Pour wine into skillet with scallops. Add the herbs and cooked onion mixture and adjust seasonings to your liking. Cover the skillet and simmer for 5 minutes. Then, uncover and reduce sauce to thicken slightly---about a minute. Adjust seasoning and remove bay leaf. Set aside.
Spoon scallops and sauce on to bed of prepared quinoa. Serve with creamed spinach or a simple crisp green salad!
Bon Appetit!
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