Recipes from Local Restaurant Chefs

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Coquille St. Jacques a l'Orange Saffrannee (serves 6)
from former Chez Pierre Restaurant in Colorado Springs
(Chez Pierre Restaurant is no longer in business, but we kept this recipe because it's so good!)
Pierre Renjard, the owner, says this recipe is, "the ideal way to eat scallops - sweet, but not overcooked."
36 large sea scallops Salt & pepper
4 oz clam juice Sprigs of fresh herbs
16 oz orange juice Finely diced 1/2 red bell pepper
8 oz heavy whipping cream Flour
6 oz whole butter, softened Oil for cooking
1/2 t. saffron
  • Remove small muscle from scallops, rinse well, drain and pat dry.
  • Begin warming oil in large saute pan.
  • Set scallops out on work area and sprinkle with salt and pepper. Dredge in flour.
  • Make sure oil is very hot by sprinkling in a little flour. Shake excess flour from scallops and place, one at a time, flat side down in hot oil. (You may have to do this part in batches, depending on the size of your pan.) Sear this side well, then turn with tongs to sear the other side.
  • Remove from pan and keep warm while preparing the sauce. After you've seared all the scallops, pour out any oil left in the pan.
  • Pour orange juice and clam juice into hot pan and reduce by half over high heat.
  • Crumble saffron into reduction, then add cream. Reduce again by half.
  • Remove from heat, whisk in butter a little at a time.
  • Return sauce to low heat while re-warming scallops in oven.
  • Pour a little sauce on each plate and place 6 hot scallops in sauce. Garnish with diced red peppers and fresh herbs. Serve immediately.

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