Coquille St Jaques Birthday Dinner

[Rojo]

Well my wife had a birthday that ends in a Big Zero so I made her a Scallop Dish from Her younger days. I bounced in the kitchen telling Her 45 minutes and it will be on the Bar. Even the wine was a fight, the wax so tough I had to use a butter knife to pry it off.
2 hours later I was done.

Anyway after cooking this I think some of the big Rez fillets could be cut in large cubes and prepared the same way. I made a pasta side boiling the asparagus tough ends to make a stock along with leftover spiral cut ham and Shallots. Thickened both sauces with a butter roux. The Scallops, both sauces, all the prep, even the Hollindaise took time. The Scallops were poached in their sauce first to almost cook through then quartered, added to the shells, the cream sauce spooned over then bread crumbs and finally topped with grated Gruyere cheese topping before popping in the 400 degree oven.

Coquille St Jaques recipes are around the internet.

I included a shot of my kitchen, at one point I had 7 different eyes going. The wine is Prisoner Pino Noir.