![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3kH0m90dTrQlz5kpmzKMdY13M5bKpdIp_tUXWziVH1mc_4wwUSlqkf5jnmLLyGIcYRfrtLsMQs77NrVp0gAqxxMjuB7YnhMN5ilVP7CRYyiqJR9KUnKgEmo0IhPFumeg4M6MvMe5Nuf0/s400/100_5696.jpg)
I made Coquilles St. Jacques à la Parisienne as a little appetizer before we took the Man out for his birthday - and in true Julia fashion they were delicious...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwzrdHQ5V7rPVt080bF_J-FDFi5m7A1B_ZIJIP1z3qLMHeFouihrbl-k-2sXM0hTVJArY_hyphenhyphenkCYO0jCenhxwLeJxloayq8IgYbQbiXZITB3l2dXbXlhXJn9kwZYI6PgqPa8_4nHmPnYo/s400/100_5668.jpg)
...first you boil some herbs and green onions in white wine...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJMbM9t7tUF0eFAZu3mgH9lhmj-M8-6jJo4r36qH0-HIxNfGVcTFkUfu0UTURE8ysFaN_ANOMl5nixtMFA125vMgogpxi1Jy57V1pLT57-FsaiKb8Am3W-3Ts9Bm0iHb9yv10sJXcbmw/s400/100_5669.jpg)
...I realize you can't see that very well with it boiling and the steam and all - there's bay leaf, onions, salt and pepper in there with the dry white wine...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHg26-tP9fEmDLRl5-fM-j2Zqi3SNjdQlIm8VH84RzXf5pCoIcca-E9jKqRq2H9TJOVejrKU_8yaB-Fdi4GZDFIB7k9ggzMzJ4tV4O5EyZGvLpC9DslEPhfmCKwkshzq9nSMKuWQpHAc/s400/100_5671.jpg)
...this is a can of Veggi-Scallops that I brought all the way back from the SDA store in NC - and some cute little scallop dishes that I got from ebay - Scout wanted to use some actual shells that he had picked up on the beach - but I wasn't sure that was safe - I didn't want them to explode in the oven...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEnRtPdHODdFJa8nDTr31t7snHcpheo30QcAh1xv6QlrcdQioYt-1sWQLPcCYsqvQWmI8dhMcedL4aiizkhiiT_tuTdclRXl7-ASKVWzl0fQX7hC71N-etf-giGVE_N_18SW8YwP35oI/s400/100_5672.jpg)
...hmmmn - I expected the scallops to be round - and oh - I forgot to take a picture of the mushrooms - they're in there already...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYOL7qrsdD2ZVShCMj3H-0NISbyqzhHEwu9m2p_ttP0u-HV8BxkZhgyGel75cd6k3jJo3LcePbJ05nBWbEgutjP1R4Y4gTd_c7KAU-bQsnMhJXG3Z3M4u6yTiSoGUOhhPgzWUiiPJJ6I/s400/100_5673.jpg)
...and for the cream - I picked up this plain soy creamer the last time we were in Grand Forks - I usually just use soy milk thickened with some powdered soy milk - but we'll use this 'cream' today...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gWv54jONq9rhQJozM-fkXbQceqiYzSLTIUh0DqKcZ45z7C3jieyc3v_qX-mFEVjGJU39RkbwzhM7pzWmGEo_ZxDV8I_41x3_StlEn5D5_JOY9yVbGFkUpkhYSyMzqPloxYVzk4tBO6Y/s400/100_5674.jpg)
...then the sauce - first you make a roux with some flour and Earth Balance and cook that for a couple of minutes...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9D-mIlAYj5KlDsiWsGE4qnK7P57U6ySX-kcolXebB1WxyDZYULeahSI6VYa2NNWxxzAwFU5OclJR-2TbLHYv0j18zK-WIBtvhoqJ9N70cKQDrIOIGWrg7TT7xiSokFNc05uqp57f3Gw/s400/100_5675.jpg)
..then you're supposed to add the strained cooking liquid - but I got a little out of order and added the soy milk first...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhnOYdhEE5NxJdrOJT5ZAS00AhmRobjIiaVfaxXX1KdXIvo3hSIMR4Yb7Dmpqg8oSLAbhCEu1ykeAxxMo-UUO8_6DZgdfoIpvqo2kexzGFufPGy4TbinQ3wn1pGsrMPORpM9zQDJO76c/s400/100_5676.jpg)
...and then the 'cream'...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsVZ86cFC0HURGR_p6m1iKFlIodYV5rzqpIHMYsUW8sVOOBPC1QaEWzwmD7jrIxeBbd-wNw02JhiVBpvbLcdULrKgPzsjQwVk2i0WyH4kcfrx84KXmCYMbmLdwoDdrCV_U8vhrdEVRBk/s400/100_5677.jpg)
...salt and pepper and flax seed goo (substitute for the eggs)...and apparently I didn't get a picture of the flax seed goo - but there's a pretty good description of it here...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bktJa0kDqCaSHPCenHw2Rz91mXhdHxMOQ5CiQUfFZllAhXsfUwukFivlWUBO_rfG8b7YdTjRlhi-cVsgphwpxtdjbt1Ak-B6CemscosTcpssMF98CJeZ3ZWUwf8J8AyoEbNnvDU16Gs/s400/100_5679.jpg)
...and then the stock - I'm not sure it made any difference and the sauce looked pretty smooth...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY6ZzVhIZflQwMhDnntuqPJv6Hpva8PzFkUKix-KXGXdtgp1BTsMztCvIiYBEJo2SybNXKUqv45S8gjWrXVS3iKvbDKc-rvf4wcRGsTEkaDMrjaWCdOxGimFvD6yn8NGpdjauBxLXNmA/s400/100_5681.jpg)
...then you take the 'scallops' and mushrooms out of the strainer...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCGaNPoIcf_fPYwd5Y8Z7jgcwZz9NfneqFfa1N5-wV47fZmsX-7mBRE3MMZXGX3sIBAKs6GQALIdPiaxUCMQg8cds2a2CFuZAM354FbA-Wp-wLy8NVSBSDAGhDk00qdWqn1n1Vn_MZS0/s400/100_5682.jpg)
...and cut the 'scallops' cross-wise into 1/8 inch pieces...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI0HXvt13fhWZhakx8XPK8gF7bbnzhPhZQ9sZqsyi1iaoIL9_faEJ6cRhc0B3-Exu4YHpdUQBZ9cSv4im4cG1yVu1l4zuljvK_Pl9newczTXKc6bhL8po9gSvrrMbQ2zQ0kvimpiXUBk/s400/100_5684.jpg)
...then you strain the sauce...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIa_LiSp4tmQzYohzA-g7v-I5PklmfFPWYW1kkl-8lgX0qWWNvYrV_NMt0YdfpgrjyO8XcAG06vJOhseMTfH47VjHnyHsTky3iNf5zn-9dcIi3itM9n8hjJSdiwT2c6IY_O9w0chdejg/s400/100_5685.jpg)
...ha! not as smooth as I had thought - and the pepper gets strained out as well...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisazXCMk5JQ2mq5iOigo3Axy2EVLUEN1Uf2e0yNTdm1SkkMUvvyQbqRfgX_oKC9UijMBRZaYNSZ1NvurPRPQlk4zcxOv5-gXKXKfmUWi534tpnc9DtpYw4AhiI8tc-sKWlG-EvD5RVG1o/s400/100_5686.jpg)
...Ahhhh! Perfectly smooth sauce parisienne...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEwx9Jbd0Muyc_25Z4WgEH0ChRimK_M1GgOV_83Ip7u2ruOA5WjFTiGK1ErAJHn98WR8quoL5AisPZlOqWHZZBlmI8wC90u_8S2ZL4ai1HKOIHkC3XjfbwT-XOu_c_5cbB5wvh8hhSCw/s400/100_5687.jpg)
...add the mushrooms and 'scallops' back to the sauce...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQsglIF3XvJzu0D8CJaKR41e-ND0PvSvoZNksd0qz4gbSNmGY3fa8hz6eseqSMABaOPkYPvhwgmk64LDM4mbbQbsZ9zCzMjexspdGC-yv1WJdCu8b6BZB1_VPOJUiJVk0RDg3J3bsMOs/s400/100_5688.jpg)
...butter your shells with Earth Balance...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6ELPXYl4hfTfuQdIBGcDv9vcsxxwG2ISoc3lPxc8nhkZW2lknaWUDJdupk8PROmF5WrKftCBl29Y37-vSZaWJlO7X6UPA8y0upmjBEh1k2b-RqSwyzrVU_hsyufbCY6rCwiLs2xBPQU/s400/100_5689.jpg)
...then spoon 'scallops' mushrooms and sauce onto them...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0ZpZwszjTORf1GZvX0vfWQjldN60KRFs5zHGAIdHyrwK3yM7CE0lcmxI6if_oDkpbSAZibI2EEFk0fF6NAbyU_jpFb8S1qlopwzzYqaz4zxcZMDW8X2qBU47Pa266Ogrn2SdcwfYwa4/s400/100_5690.jpg)
...Sprinkle with cheese (I used Daiya) and dot with Earth Balance - I realize you can't tell any difference between the Daiya and the Earth Balance but there is Earth Balance on top...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKoc_c0H_bJ5Lr4zT5ZQ_0GU6hu-QumBwFv0h4oxhmLk7aYdmBGGu0bVCAXKxkr6g7EUGYpNHaTZeoRerHOvrDEwwheGd3dmHa2V9oljfJvlUXPVocRPhC-vbsBW-z3sctxcNMn2Gpis/s400/100_5693.jpg)
...Run under a broiler for a few minutes...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjO1iRJga5wS1imWF8MXAA1NZ2mIFL82IzZ1rFoEV82_zgW1cIOJgu73WShWG5mS5sK9OIuwgoz_B6FrsOutnDcSNBycWN2kjd2GEf6KQh6rEyoPpICc9C7L5SvDgTklhTD7zb_6Y8mDE/s400/100_5694.jpg)
...until they're all nicely browned...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29ixgta6VC2-F60P2D5C2dcV1COvZDbVdfodlLzjuVaahnODAJSbhW5sbcwSGqQJcmZMM-wC9NIRw-EwnFVkcyqYYrG0HczhhOh15gOMNMwJ-a_YDqtrgWZzJTdZtQsKzYx_i2pC5hYE/s400/100_5695.jpg)
...and hot and bubbly...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Kq9k4TF9ZECl-A8lC8z369eaT1BBUPE1zz6GmVuO_Mk1YuGr_6JYKqidy2I9U_UfeuCCXlaO37r_qIHi5bV7bLxwp42TC-AtCRI5GY1DS0ZGlF5sTJ6aIZE9nISJTXcGrqkaLk0MGps/s400/100_5697.jpg)
...then put them on a little plate - with one of those cute little forks that you hardly ever have the opportunity to use...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjR9_gz0Z3nlLt78Tmpoyj5xZRXBMYlO3Jn_LV4Kn9JITrOMDfMd-LUmI334wnb4hxxcppQX_K5Fd2qbG5wWUtvrCFH31x0oSfteQvw-XtviDYaGdbyUXc8k0l0kHNcOBtFMyjrU33-g/s400/100_5698.jpg)
...and enjoy - these were superb - delicately flavored and just a perfect little amuse bouche before we headed to the restaurant for the birthday dinner...
Substitutions:
Cedar Lake Vegi Scallops for scallops
Soy Milk for milk
Soy creamer for cream
Earth Balance for Butter
Daiya mozzarella for the cheese
Flax Seed Goo for eggs
Recipe here: Mastering the Art of French Cooking
p. 216-218
Wow beautifully presented too. As I can't seem to locate those lovely dishes, I have often wondered whether I should pick scallop shells from the beach and use to cook in. Still thinking about it, but your teaser here looks really flavourful.
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