The Normandy Scallops at Cafe des Ministeres: At this pristine bistro on
a calm square in the Seventh Arrondissement steps away from the Palais
Bourbon, the chef Jean Sevegnes renders exquisite dishes with an
unpretentious and light touch. Arrive at the beginning of the lunch or
dinner service and he’ll likely take your order himself before
retreating to the kitchen, where he works alone, creating quintessential
French starters: duck foie gras with Menton lemon chutney; a
distinguished oeuf mayo; boudin noir served cold and fresh, typical of
the southwest, where Sevegnes is from. If it’s in season, just order the coquilles Saint Jacques, which taste as delicate and precious as they
look.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coquilles St. Jacques w/Mushrooms
Categories: Seafood, Mushrooms, Dairy, Booze, Citrus
Yield: 4 servings

3 tb Butter
2 tb Finely chopped shallots
1/4 lb Fresh mushrooms; thin
- sliced
1 tb Lemon juice
1 lb Scallops
Salt & fresh ground pepper
2 tb Cognac
1 c Heavy cream

Heat two tablespoons of the butter in a skillet and add
the shallots. Cook about 30 seconds, stirring. Add the
mushrooms and half of the lemon juice. Cook, stirring,
about one minute.

Add the scallops and salt and pepper and cook, stirring,
about one and a half minutes. Sprinkle with Cognac and
ignite if desired. Cook briefly. Transfer the scallops
and mushrooms to a sieve placed in a bowl to collect the
juices that will accumulate as you finish the sauce.

Put the cream and any liquid that has accumulated from
the scallops in the skillet. Cook down over high heat,
stirring, about two minutes. The sauce should be reduced
to about one cup. Add the remaining lemon juice and
swirl in the remaining tablespoon of butter. Add the
scallops and mushrooms to the sauce and heat briefly.
Serve.

By: Pierre Franey

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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