Someone got me really obsessed on the preparation and various styles of Coquille Saint-Jacques. One could not possibly ask for a more local dish, after-all it was named from the pilgrimage of Saint James or the Camino de Santiago which passes through the region. How sea scallops ended up in an area that is so landlocked I may never know, perhaps the pilgrims used them for trade for shelter along the way and to this day one can recognize a pilgrim by the scallop shells dangling along their backpacks.
In any case, now seems to be the season of the scallop and I am trying as many versions of this iconic dish that I can possibly get my hands on from the local market. Whether they are seared to perfection, served in a creamy sauce, or incorporated into a vibrant salad, each dish tells its own story and highlights the versatility of this exquisite seafood. From classic recipes that have stood the test of time to innovative interpretations that push the boundaries of traditional cooking, the options are seemingly endless. I find myself drawn to the rich, buttery flavor of pan-seared scallops, their golden crust providing a delightful contrast to the tender, succulent meat within. The local market is a treasure trove of fresh ingredients, and I am particularly excited to experiment with different accompaniments such as seasonal vegetables, aromatic herbs, and zesty citrus that can elevate the dish to new heights.
