Coquilles St. Jacques, Re-Imagined and Revitalized
2 Tablespoons Non-Dairy Margarine, Divided
2 Tablespoons Olive Oil, Divided
1 Teaspoon Lemon Juice
1 Large Shallot, Minced
8 Ounces Cremini or Button Mushrooms, Minced
1/4 Cup Unsweetened Non-Dairy Milk
1 Tablespoon Dry White Wine
1 Teaspoon All Purpose Flour
1/2 Teaspoon Dried Tarragon
2 Tablespoons Fresh Parsley, Finely Minced
Salt and Ground Black Pepper, to Taste
Heat 1 tablespoon each of the margarine and oil in a medium saucepan over moderate heat. Once the margarine has melted, carefully place the scallops in a single layer on the pan. Don't try to move or flip them for at least 6 - 8 minutes, to achieve a better sear. If they still appear to be sticking and look pale on the bottoms, let them continue to cook, undisturbed for up to 5 additional minutes. When the undersides are nicely browned, give them a single flip over to the opposite side, drizzle with lemon juice, and saute until similarly golden. Transfer the scallops to a plate and set aside.
Return the empty pan to the heat and add in the remaining margarine and oil. Gently saute the shallot for 2 - 3 minutes, until translucent and aromatic, before stirring in the mushrooms. Cook over medium-low heat until tender; about 5 minutes. Stir together the almond milk, wine, and flour, beating out any potential clumps, and pour the mixture into the pan. Simmer gently for 10 - 12 minutes, until thickened and creamy. Stir in the tarragon and parsley, and finally season with salt and pepper to taste.
Spoon a small mound of the mushroom mixture onto each serving dish and top with 3 - 4 scallops each. Serve right away while still hot.
Makes 4 Appetizer-Sized Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com