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10/30/2012
Coquilles St-Jacques (Gratinéed Scallops)
Although coquilles St-Jacques simply means "scallops" in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine, placed atop a purée of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratinéed under a broiler.
Issue #150
02/10/2012
Mare e Monte (Scallops and Truffles with Beef Marrow)
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
10/05/2007
Broiled Stuffed Oysters
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Issue #77
03/20/2002
Stuffed Scallops Provençal-Style
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Issue #17
04/02/2002
Oysters in Champagne Sauce
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
09/11/2007
Broiled Lobster with Cream
Simple but decadent, this lobster dish is easy to prepare at home.
Issue #10