Scallops Sauté

Coquilles St. Jacques

Serves 2

alt=“Coquilles St Jacques Scallops Sauté French Recipe Healthy Homestyle Le Menu Maison Bruno Gaget"

Shopping the farmers’ market in Fontainebleau always included a stop at the poissonnière for the freshest and most irresistible seafood presentations and choices to be found.  When creating my own version of Coquille St. Jacques at home, I  opted for tradition when dressing the sautéed scallops resting upon their former shells and surrounded by a bed of brown rice and boiled potatoes.



 8 large scallops rinsed and drained

 2 shallots finely chopped

 1 garlic clove crushed  

 1 tbsp butter 

  1 lemon divided in half   

 2-3 tbsp white wine (Chardonnay or Sauvignon Blanc) 

sea salt on hand

1 sprig of fresh rosemary 

1 bay leaf 

 few sprigs of finely chopped chive   

 1-2 tbsp crème fraîche 

1 tsp Dijon mustard

1/4 bouquet of freshly chopped parsley to garnish 

  1 cup uncooked brown rice

2 1/2 cups water or vegetable stock

 4 boiled potatoes 

scallop shells from the poissonnière, fish monger or seafood merchant 

alt=“Scallops Coquilles St Jacques Healthy French Recipes Homestyle Cooking Le Menu Maison Food Blog Bruno Gaget”


Begin by preparing the rice, rinsing the scallops and setting aside. •• In a small-medium size sauté pan, add the shallots, garlic and butter. •• Cook over a low heat for approximately 15 minutes. •• Once golden brown, remove from the pan and set aside. •• Déglacer the same sauté pan with the juice squeezed from half of a fresh lemon, a pinch of sea salt and 2-3 tbsp of white wine. •• Let it reduce until it slightly thickens. •• Add a sprig of rosemary, bay leaf, chive and the onion and garlic mixture back into the sauté pan. •• Let it thicken but not to a paste consistency, leaving some liquid to be absorbed by the rice. •• Add a tbsp or 2 of crème fraîche and a tsp of Dijon mustard. •• In a separate sauté pan, on high heat, cook the scallops until slightly browned, while squeezing another half fresh lemon over the scallops as they cook. •• Add a tbsp of butter and some sea salt while slowly moving the pan about. •• Using tongs and a spurtle, gently flip the scallops once only. •• Remove from the heat and add the scallops to the sauce pan. •• Stir gently to coat. •• Serve over a bed of brown rice with boiled potatoes as an accompaniment. •• Garnish with freshly chopped parsley. ••

•• Bon Appétit ••

alt=“Glass of French white wine healthy homestyle kitchen Le Menu Maison Bruno Gaget”

Pair this dish with a light dry Sancerre from the Loire or a Chablis from the Burgundy region. The choice and quality of your wine selection for cooking should always be equivalent to the quality of what you would also enjoy with your meal.

Simple Salmon Sauté

Sauté de Saumon Simple

Serves 2

alt=“Salmon Sauté Recipe Healthy Homestyle Cooking Le Menu Maison Food Blog Recipes Bruno Gaget”

With a new decade and a new year in full swing, we often turn our attention back to health and general well being. And for some, this includes kicking off a resolution to exercise, diet or eating cleaner, overall.  At the end of a long work day when time doesn’t feel like it permits, rustling up a simple salmon sauté at home is a healthful and delicious option to grabbing take-away on the run.


2 fresh salmon filets with the skin intact 

1 lemon

2-3 sprigs of fresh chive finely chopped

3 sprigs of fresh parsley finely chopped

herbed sea salt

alt=“Fresh lemons Le Menu Maison Food Blog Bruno Gaget”


•• Rinse the salmon filets and pat dry. •• Over a medium-low flame, heat a non stick sauté pan. •• To create the natural oil, place the filets skin side down and sear for approximately 4-5 minutes, with a careful watch not to burn. •• Flip the filets onto the flesh side and seal for 1-2 minutes. •• Remove from the heat and place on a serving dish. •• Squeeze fresh lemon over the top of the filets and garnish with finely chopped chive, parsley and herbed sea salt, as desired. •• Serve with a fresh Batavia lettuce salad with vinaigrette and a chilled white wine. ••

alt=“Fresh Batavia lettuce Le Menu Maison Food Blog Recipes Healthy Homestyle Cooking Bruno Gaget”

Using a small fork, blend these ingredients for a tangy salad vinaigrette! 

1 tsp Dijon mustard

1 tsp freshly squeezed lemon

1 tsp olive oil

1/4 tsp walnut oil

fresh cilantro finely chopped, as desired

•• Voila! ••

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