Scallops in Tangerine Sauce

Name: Scallops in Tangerine Sauce (Coquilles St. Jacques, Sauce Mandarine)
Yield: Serves 4
Cuisine: France
Ingredients: ½ cup heavy cream; Fresh lemon juice; 2 tablespoons demi-glace (storebought or homemade) or ¾ cup unsalted chicken stock (storebought or homemade) reduced by boiling to 2 tablespoons; ¼ cup fish glaze (storebought or homemade) or 1¼ cups unsalted fish stock (storebought or homemade—pages 411–412) reduced by boiling to ¼ cup; Coarse sea salt and freshly ground pepper; 1½ cups fresh tangerine juice; 2 pinches of crumbled fresh thyme leaves; 1 tablespoon coarsely chopped celery leaves; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 3 tablespoons fruity olive oil; 16 large fresh sea scallops, preferably all the same size (about 1½ ounces each; 1½ pounds total)

Coquilles St. Jacques, Sauce Mandarine

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Another lovely dish created by the late Gascon chef Jean-Louis Palladin. The sweetness of the scallops is counter pointed by the astringent taste of the sauce, which is so intense, very little is needed.

Ingredients

16 large fresh sea scallops, preferably all the same size (about 1½ ounces each; 1½ pounds total)

Europe
France
Sauce
Gluten-free

Method

Rinse the scallops; pat dry and toss with the olive oil, parsley, celery, and thyme. Season lightly with salt and pepper; marinate in the refrigerator for 2 to 3 hours.
In a small nonreactive saucepan, boil the tangerine juice until reduced to ⅓ cup.
Add the fish glaze and demi-glace. Bring to a boil; add the cream and boil vigorously without stirring fo