|GRAND CENTRAL OYSTER BAR-NYC|
100 millions pounds of oysters are consumed annually in the United States
She Sells Sea Shells....
|YOU THINK ???|
Shells are OBVIOUSLY inspirational as well as ageless
Masks created by Manfredo Settala in the 17th century
look totally new
as does the shellwork folie built in the 1770's
by Jane Pownoll with shells
brought to England from the Carribean
A shell head fountain spews water into a giant clam shell
The almost perfect symmetry and coloration of the scallop shell
appears in art ...
BIRTH OF VENUS 1486
... to silver
Shown on 100% FELINI linen velvet
available by the yard in three colors
RELA GLEASON DESIGN
But you don't have to be an artist to appreciate
shells in your surroundings .
I love their natural colorations and textures
They are Naturals
The Perfect Soap Dish (even if a bit cliche)
Scallop shells- Abalone shells and Blister pearls
embossed into a wallcovering
Order of St. James
(AKA St. Jacques)
May 16th is Coquilles St Jacques Day
I have no idea who came up with that one ...
but it's a good thing it only comes once a year
COQUILLES ST. JACQUES
given the cholesterol content of this recipe
The recipe looks long but it's actually very easy and can be
made ahead of time so you can look like the ultimate host
Serves 4 as an entree 6 as a first course
Preheat oven to 375
1 pound fresh bay scallops
1/2 pound sliced mushrooms
1 Cup dry white wine
3 green onions chopped
1 bay leaf
3 Tbls. fresh lemon juice + 4-6 thin slices for garnish
1 cup water
1 Cup grated Gruyere cheese
1/2 Cup cream (1/2 and 1/2 will work)
2 egg yolks (optional but why cut back at this point)
3 tablespoons butter plus more for greasing the shells and dotting the gratin
3 Tablespoons flour
3 Tablespoons brandy (optional) more works for me
1/4 tsp. cayenne pepper
1/4 tsp. sea salt
4 Tbls Panko or homemade bread crumbs
1 Tblsp. melted butter
4 Tblsp. chopped chives or parsley for garnish
Large scallop shells available from cooking stores or on line
Butter the insides of the scallop shells and set aside on a cookie sheet
Prepare serving plates by lining them with rock salt which will provide a stable cradle for the scallop shells and it also looks great
In a pot mix the wine , water, peppercorns, scallions, bay leaf and lemon juice.
Bring to a boil and add the scallops reducing the heat to a low simmer and cook for 4-5 minutes.
You can add the mushrooms to the broth and cook or they are way tastier if you saute them in a little butter and olive oil and set aside.
Remove the scallops from the liquid and set aside
Strain the liquid and reduce to about 1 Cup. Reserve
Melt 3 Tbls. butter over medium heat.
When bubbles subside add the flour and whisk till all is incorporated.
Slowly add the strained liquid until it becomes a smooth creamy sauce.
Mix in 1/4 C of the Gruyere and mix till fully melted and blended
Add cayenne , salt , and brandy.
REMOVE FROM HEAT
Beat the two egg yolks into the cream and slowly add into the cream, mixing with a whisk.
Taste for seasoning and add as necessary
Cut each scallop in half across the width.
Combine with the mushrooms and mix gently with 2/3 of the sauce
Spoon mixture evenly divided into the buttered shells
You can make recipe ahead to this point and refrigerate covered for 1 day+.
Sprinkle with the rest of the shredded cheese and the Panko bread crumbs .
Drizzle with the melted butter and bake at 375 for 15-20 minutes until bubbly.
Turn oven to broil and continue cooking about 3 minutes until golden brown.
Serve nestled on beds of rock salt garnished with a slice of lemon and some chopped chives or parsley
Bon Appetit !