Scallops in Tangerine Sauce

Coquilles St. Jacques, Sauce Mandarine

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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.
  2. In a small nonreactive saucepan, boil the tangerine juice until reduced to ⅓ cup.
  3. Add the fish glaze and demi-glace. Bring to a boil; add the cream and boil vigorously without stirring fo