The Julia Child Annual Birthday Tribute
with
Coquilles Saint Jacques
Imagine Julia Child hosting her own birthday party today, August 15th. She’s invited you and four other girlfriends to an intimate luncheon at her home in Paris at 81 Rue de l’Université in the 7th arrondissement.
She begins the charming affair by serving her favorite cocktail, an upside-down martini. With naturally less alcohol than a traditional martini, Julia says, “The best thing about a reverse martini is that you can have two of them!” Oh gosh, this is going to be fun!
To start the meal, Julia chose her recipe for Coquilles St. Jacques à la Provençale, sea scallops gratinéed with wine, garlic, and herbs. Which she serves with crusty baguettes and chilled rosé. She says, “This good recipe may be prepared in advance and gratinéed just before serving.” Just a few minutes under the broiler, and her elegant little starter is ready to go!
🌷🌷🌷Birthday Luncheon Menu 🌷🌷🌷
Starter Course
Coquilles Saint Jacques
Soup Course
Vichyssoise
Main Course
Sole Meunière
Dessert Course
Figs and Sabayon
Julia Child’s Coquilles Saint Jacques Recipe
- 1/3 c. minced yellow onions
- 1 T. butter
- 1 1/2 T. minced shallot or green onions
- 1 clove minced garlic
In a small sauté pan, cook onion until soft, about 5 minutes. Add shallot and garlic, cook another minute then set aside.
- 1 1/2 lbs. washed scallops
- salt and pepper
- 1 c. sifted flour in a dish
Dry the scallops and slice into 1/4″ thick rounds. Season with salt and pepper, roll in flour, then shake off the excess.
- 2 T. butter
- 1 T. olive oil
- 10-inch enameled skillet
Sauté the scallops in very hot butter and oil about one minute per side.
- 2/3 c. dry white wine
- 1/2 bay leaf
- 1/8 t. thyme
Add wine, herbs, and onion mix to the pan. Cover and simmer 5 minutes. Then uncover and raise heat to thicken the sauce. Taste for salt and pepper, discard bay leaf.
- 6 buttered scallop shells
- 1/4 c. grated swiss cheese
- 2 T. butter, cut into 6 pieces
Place shells on a rimmed baking sheet. Spoon scallops and sauce into scallop shells.
Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to gratiné.
Just before serving run under a moderately hot broiler for 3 to 4 minutes to heat through and brown the cheese lightly. Serve immediately with crusty baguette.
This recipe is excerpted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck. Published by Alfred A. Knopf 1961 First Edition.
Later, with dessert, we sing Happy Birthday to Julia! 🎼 🎂
To which she adds, “Thank you, Ladies, for celebrating my birthday with me! The pleasures of the table, and of life, are infinite – toujours bon appetit!”
🌷 In Memoriam 🌷
Julia Child
August 15, 1912 – August 13, 2004
chef, mentor, heroine, author, television icon,
inspiration, nonagenarian, friend, american treasure