*  Exported from  MasterCook  *
 
         COQUILLES ST. JACQUES AU GINGEMBRE (SCALLOPS WITH GINGER)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Puff pastry
    1                    Egg -- lightly beaten
      1/2   c            Sauternes
    1                    Shallot -- minced
    1 1/2   ts           Minced fresh ginger
   10       oz           Bay scallops
                         -OR- Sea scallops, halved
                         - (horizontally)
    3       tb           Whipping cream
      3/4   c            Unsalted butter -- chilled,
                         - cut into small pieces
                         Salt
                         Freshly ground pepper
    2       ts           Fresh lemon juice
                         -OR to taste
    2                    Green onions -- sliced  -OR-
    1       sm           -Leek, in 1/4 thick slices
 
   Preheat oven to 450 F.  Roll out puff pastry into 10-inch circle 1/4 inch
   thick.  Place on baking sheet and cut out 8-inch circle from center,
   discarding excess pastry.  Brush with egg.  Cut concentric circle 1 inch
   from edge and halfway through pastry.  Chill pastry 10 minutes.  Bake 15
   minutes, reduce heat to 350 F and continue to bake until pastry is golden
   brown, about 15 to 20 minutes.  Return oven temperature to 450 F.
   Carefully lift off pastry cover formed by concentric circle and gently
   remove moist dough inside shell.
   Combine wine, shallot and ginger in medium saucepan and bring to boil over
   medium heat.  Add scallops and cream and cook 1 to 2 minutes.  Remove
   scallops using slotted spoon.  Increase heat to medium-high and cook
   liquid until reduced to 2 tablespoons, adding any juices drained from
   scallops.  Whisk in all but 1 teaspoon butter 1 piece at a time.  Season
   with salt and pepper.  Add lemon juice.  Set sauce aside.
   Melt remaining 1 teaspoon butter in small skillet over high heat.  Add
   green onion and cook 30 seconds.  Set aside.
   Stir scallops into sauce and heat through.  Reheat pastry shell and lid in
   oven for 2 minutes.
   To serve, place pastry shell on heated platter and fill with scallop
   mixture.  Sprinkle with green onion and top with pastry lid.
  
 
 
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