Coquilles Saint-Jacques with Champagne from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • shallots
  • chives
  • heavy cream
  • scallops
  • fish stock
  • Champagne wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on January 02, 2018

    Love the flavors in this dish, I didn't follow it exactly, it's basically seared scallops with a deliciously creamy champagne cream sauce. I used both sea scallops (as the recipe directed) and bay scallops (as Mr. S requested) and, honestly, I liked the bay scallops better, I was able to get a better caramelization too. It was my first time searing scallops, you need a very hot pan! I tested my pan at 350 and it didn't get a good sear on my sea scallops, even with the unusually long 3 mins per side. Next time, I'll air-dry the scallops a bit and heat the pan to 400. Ghee is a must! Regular butter will smoke and burn at that temp. Photo included.

  • fprincess on May 12, 2012

    Made this favorite recipe again with some leftover champagne that went flat. I use fish stock instead of fumet which allows me to skip a reducing step. Picture here:

  • fprincess on October 15, 2010

    The flavors are great and I love the use of champagne in this sauce (plus you can drink the leftovers with the meal!). Make sure you get a nice sear on the scallops for optimal flavor.

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