- Jeff of Food Wine Click! takes us to Backroads Bourgogne in Autumn: Bistro des Falaises
- Wendy of A Day in the Life on the Farm is Celebrating Fall French Style
- Cam of Culinary Adventures with Camilla shares Europe by Milk Run, Coquilles Saint-Jacques, and L'un Des Sens Orange Wine
- Gwendolyn of Wine Predator is Falling for Fall with Four French Wines plus Instant Pot Beef Bourguignonne Pot Pie
- Susannah of Avvinare shares Cru Bourgeois: Perfect for Fall Fare
And I chuckled aloud reading his account of the Northern European culinary curiosity that elicits everything from bewilderment and disgust to adoration: "the pickled herring. Okay, maybe not adoration. I counted three pickled herring stands while strolling Cuypstraat. One would seem sufficient. First salted, then pickled, this grub fueled Northern Europe’s dietary needs from Sweden to Iceland and even provided the oil that lit Paris’ first streetlights. But it’s the Dutch who parlayed herring into an empire vastly disproportionate to its size. I admit, I was taking the cowardly way out. Met brood means 'with bread,' which is the wimpy way of taking herring. It’s more palatable this way, what a rice roll is to sashimi. The Dutch way? They hold herring filets vertically above their mouths and slowly lower it in their gullets, chomping and swallowing until the tail."
Back in November 2015 for this group, I shared my Coquilles Saint-Jacques with Château de Chantegrive Graves Cuvée Caroline Saint. This time around I found a version that included mushrooms and knew that I wanted to try that. If you follow my blog or social media at all you might know that I have gone down a serious mushroom rabbit hole recently.
Ingredients serves 4
- 2 Tablespoons butter
- 1 teaspoon olive oil
- ½ cup shallots, diced
- ½ pound brown crimini mushrooms, sliced
- salt and freshly ground black pepper to taste
- 1 cup white wine
- 1 pound sea scallops
- ½ cup heavy whipping cream
- 1 egg yolk
- 2 teaspoons fresh tarragon, minced
- zest from 1 organic lemon
- ¼ cup Gruyère cheese, shredded
- 1 teaspoon + 1 pinch paprika
- Also needed: baking dish or casserole
Melt butter in oil in a large skillet over medium heat. Add shallots and sauté until translucent, approximately 5 to 8 minutes. Stir in mushrooms, salt, and black pepper and increase heat to medium-high and cook, stirring often, until mushrooms are beautifully softened and silky, approximately 10 minutes.
Pour wine into the pan and bring to a simmer. Place scallops into wine and poach in the mushroom mixture until barely firm, approximately 2 minutes per side. Move scallops to the baking dish, leaving the mushrooms and liquid in the pan.
Pour cream into the mushroom mixture and bring to a boil. Cook until the sauce is reduced by half. Whisk the egg yolk, then add in a ladleful of the sauce to temper the eggs so it won't scramble. Pour the egg yolk into the sauce and whisk to combine. Stir in tarragon, lemon zest, and 1 teaspoon paprika.
Spoon cream sauce over scallops to coat. Sprinkle with Gruyère cheese and paprika.
Preheat the oven's broiler. Broil in the preheated oven until bubbling and cheese is lightly browned, approximately 5 to 6 minutes.