Roasted Sea Scallops on a Bed of Chestnuts and Mushrooms

Name: Roasted Sea Scallops on a Bed of Chestnuts and Mushrooms (Coquilles St. Jacques Rôti sur Son Ragoût de Châtaignes et Champignons)
Yield: Serves 4 as a Main course or 6 as a Lunch Dish
Cuisine: France
Ingredients: 16 to 18 jumbo sea scallops, about 1¾ pounds; ¼ pound fresh cèpes or small cremini mushrooms; 2 ounces sliced jambon de Bayonne, Serrano ham, or lean pancetta, finely diced; 2 ounces sliced jambon de Bayonne, Serrano ham, or lean pancetta, finely diced; 4 tablespoons rendered duck fat; ¼ pound fresh cèpes or small cremini mushrooms; ¼ cup chopped celery leaves or 3 tablespoons chopped fresh lovage; ¼ cup chopped onion; ¼ cup chopped carrot; 2 ounces sliced jambon de Bayonne, Serrano ham, or lean pancetta, finely diced; 2 tablespoons crumbled dried cèpes or porcini; 2 tablespoons crumbled dried cèpes or porcini; 1 garlic clove, sliced; ¼ cup chopped celery leaves or 3 tablespoons chopped fresh lovage; Herb bouquet: 3 sprigs thyme, 1 imported bay leaf, 2 inches leek greens, and 5 sprigs parsley wrapped in cheesecloth or tied together with string; Herb bouquet: 3 sprigs thyme, 1 imported bay leaf, 2 inches leek greens, and 5 sprigs parsley wrapped in cheesecloth or tied together with string; Herb bouquet: 3 sprigs thyme, 1 imported bay leaf, 2 inches leek greens, and 5 sprigs parsley wrapped in cheesecloth or tied together with string; Herb bouquet: 3 sprigs thyme, 1 imported bay leaf, 2 inches leek greens, and 5 sprigs parsley wrapped in cheesecloth or tied together with string; 2 tablespoons Armagnac or Cognac; 2 tablespoons Armagnac or Cognac; ⅓ cup dry white wine; 1½ cups unsalted chicken stock (storebought or homemade), plus more for the sauce, if necessary; Coarse sea salt and freshly ground pepper; Coarse sea salt and freshly ground pepper; 7 to 8 ounces shelled cooked chestnuts, jarred or sous vide; ⅓ cup heavy cream; 1 teaspoon chopped parsley; 1 teaspoon chopped garlic; 2 tablespoons fresh lemon juice, or more to taste; 1 teaspoon chestnut liqueur, optional

Coquilles St. Jacques Rôti sur Son Ragoût de Châtaignes et Champignons

Preparation info

Serves
4
as a Main course or 6 as a Lunch Dish

Difficulty
Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

The unusual roasting method is extremely useful if you want really tender scallops, hot with a “just cooked” quality, while still giving yourself time to prepare a luscious sauce and a glazed chestnut garnish. After a quick sauté, the scallops are finished in a low oven, which dries their exteriors while leaving their interiors moist and tender.

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method