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

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

  • anya_sf on December 10, 2024

    So delicious! I used what I had: TJ's (frozen, thawed) sea scallops and Better than Bouillon lobster base instead of fish fumet. Lacking clarified butter, I cooked the scallops in half oil, half butter - for half the time since they were smaller.

  • Ishie1013 on October 31, 2023

    This was a lovely and quick recipe that I definitely want to make again! I did need a little corn starch to thicken the sauce, but the flavor was excellent. I was using smaller sized sea scallops so used the dish to top vermicelli, and it was great. Definitely use ghee/clarified butter for the sear.

  • 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: http://forums.egullet.org/index.php/topic/53228-les-halles-cookbook-by-anthony-bourdain/page__st__210__p__1877122#entry1877122

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.