Scallops in tangerine sauce (Coquilles St. Jacques, sauce mandarine) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 111) by Paula Wolfert

  • heavy cream
  • parsley
  • tangerine juice
  • sea scallops
  • thyme blossoms
  • chicken demiglace
  • celery leaves
  • fish glaze

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

  • metacritic on January 31, 2021

    This is the most elegant dish I know, and it is quite easy, too. I used a beef demi-glace this time, though have used chicken broth reduction and veal broth reduction at other times. It is elegant, deeply flavorful, and a treat every time I have made it.

  • fprincess on January 15, 2013

    I used tangerines and Cara Cara oranges from my CSA for the sauce. The recipe for the sauce is from chef Jean-Louis Palladin. It's a reduction sauce they call stratification and it looks like it could easily be adapted for other applications. The resulting sauce was transparent (like stained glass) and slightly viscous so it adhered to the plate and the scallops. The sauce was beautiful and the technique was fun & quick. Taste-wise, I liked the intensity of the tangerine flavor. There was an aftertaste however from the fish fumet/demi-glace. Probably my mistake, I used veal demi-glace (the recipe did not state which one to use). Chicken stock or chicken demi-glace would be a more neutral choice, even though in the end the flavors blended together. Photo here:

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