Coquilles St.-Jacques, or sea scallops, are one of the delicious pleasures of the late fall French table. The season  for their fishery opens on October 1st and continues through the holidays, when they feature on many menus, especially for New Years Eve.  Careful management of the fisheries has meant an abundant supply (Monterrey Bay Seafood Watch rates Atlantic Sea Scallops as “Best Choice”) so there is no environmental guilt in enjoying them.  2o23 is expected to be a record year.

In this dish, the rich, sweet scallops are quickly seared with butter, and served with a creamy sauce enhanced by a reduction flavored by white wine and the scallop roe and trim.