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Sweat chopped shallots in butter until soft, then add the wine and reduce. Poach the scallops in the mix for a minute. Photograph: Dan Matthews/The Guardian. Meanwhile, melt the remaining butter.
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Discover MiddleAge Paris monuments and remnants from the Medieval era
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This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Porcelain scallop shells are available at some shops if you want dishes that look more authentic than ramekins.
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Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm. Step 4. Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
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Març_0085 Tour SaintJacques, Paris, France. La tour Saint… Flickr
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SaintJacques Tower, Paris, France Stock Photo Alamy
Saint-Jacques (the French name for Saint James) may refer to: Canada. Saint-Jacques Cathedral (Montreal), built in 1822 and demolished in 1973; Saint-Jacques (federal electoral district), a former federal electoral district in Quebec;
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Tour Saint-JacquesFrench pronunciation: [tuʁ sɛ̃ ʒak], 'Saint James's Tower') is a monument located in the 4th arrondissement of Paris, France, at the intersection of Rue de Rivoli with Rue Nicolas Flamel.
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Add the scallops and cook 2-3 minutes per side, depending on size, until just cooked and firm. Do not overcook! Remove scallops and place on a plate. Add the cream to the skillet with the shallot and mushroom mixture and stir well to combine. Boil until reduced by half. In a small bowl whisk the egg yolk.