Subj : Top Parisian Noshes - 14
To   : All
From : Dave Drum
Date : Fri Mar 03 2023 11:28:00

The Normandy Scallops at Cafe des Ministeres: At this pristine bistro on
a calm square in the Seventh Arrondissement steps away from the Palais
Bourbon, the chef Jean Sevegnes renders exquisite dishes with an
unpretentious and light touch. Arrive at the beginning of the lunch or
dinner service and he’ll likely take your order himself before
retreating to the kitchen, where he works alone, creating quintessential
French starters: duck foie gras with Menton lemon chutney; a
distinguished oeuf mayo; boudin noir served cold and fresh, typical of
the southwest, where Sevegnes is from. If it’s in season, just order the
coquilles Saint Jacques, which taste as delicate and precious as they
look. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coquilles St. Jacques w/Mushrooms
 Categories: Seafood, Mushrooms, Dairy, Booze, Citrus
      Yield: 4 servings
 
      3 tb Butter
      2 tb Finely chopped shallots
    1/4 lb Fresh mushrooms; thin
           - sliced
      1 tb Lemon juice
      1 lb Scallops
           Salt & fresh ground pepper
      2 tb Cognac
      1 c  Heavy cream
 
  Heat two tablespoons of the butter in a skillet and add
  the shallots. Cook about 30 seconds, stirring. Add the
  mushrooms and half of the lemon juice. Cook, stirring,
  about one minute.
  
  Add the scallops and salt and pepper and cook, stirring,
  about one and a half minutes. Sprinkle with Cognac and
  ignite if desired. Cook briefly. Transfer the scallops
  and mushrooms to a sieve placed in a bowl to collect the
  juices that will accumulate as you finish the sauce.
  
  Put the cream and any liquid that has accumulated from
  the scallops in the skillet. Cook down over high heat,
  stirring, about two minutes. The sauce should be reduced
  to about one cup. Add the remaining lemon juice and
  swirl in the remaining tablespoon of butter. Add the
  scallops and mushrooms to the sauce and heat briefly.
  Serve.
  
  By: Pierre Franey
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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