COQUILLES ST. JACQUES
Steps:
- In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
- In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
- In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
- Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
- Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.
Nutrition Facts : Calories 887.6 calories, Carbohydrate 19.6 g, Cholesterol 143.3 mg, Fat 73.7 g, Fiber 2.1 g, Protein 35.6 g, SaturatedFat 24 g, Sodium 842 mg, Sugar 3.7 g
CLASSIC FRENCH COQUILLES SAINT-JACQUES
Steps:
- Gather the ingredients.
- In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
- In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
- Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
- Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
- Remove pan from heat and stir in Cognac and scallops.
- Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
- Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
Nutrition Facts : Calories 344 kcal, Carbohydrate 19 g, Cholesterol 84 mg, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, Sodium 1077 mg, Sugar 3 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g
COQUILLES ST. JACQUES FOR 1
Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don't have to. -Betsy Esley, Lake Alfred, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm., Bring liquid in pan to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup., In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes or until golden brown.
Nutrition Facts : Calories 618 calories, Fat 41g fat (26g saturated fat), Cholesterol 190mg cholesterol, Sodium 573mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
CRAB "COQUILLES SAINT JACQUES"
If you don't have scallop shells, you can use 4 1/2-inch round broilerproof baking dishes that are 1 inch deep.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 4h
Number Of Ingredients 21
Steps:
- Make the stock: Heat oil in a large stockpot over medium heat. Add lobster bodies, and cook, stirring, 10 minutes. Add onion and fennel; cook 15 minutes. Add Cognac; cook, scraping up browned bits with a wooden spoon, until liquid is almost gone, about 1 minute.
- Stir in tomato paste; cook 1 minute. Add flour; cook 1 minute. Stir in tomatoes, then cover with 1 inch water. Bring to a boil, then reduce heat. Cover, and simmer until some liquid evaporates and mixture thickens, about 1 hour. Pour stock through a fine sieve into a bowl; discard solids. Return to pot; cook until stock is reduced to 1 3/4 cups, about 15 minutes. Whisk in cream, and simmer until thickened, about 6 minutes.
- Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour. Cook until toasty, about 1 minute. Whisk in stock. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes (you should have about 1 1/2 cups).
- Make the potatoes: Place potatoes in a medium pot; cover with 1 inch salted water. Bring to a boil. Reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain. While potatoes are still warm, pass through a ricer into a bowl. Stir in butter. Add milk, season with salt and pepper, and stir.
- Make the vegetables: Heat oil in a medium skillet. Add celery stalks and carrots; cook over medium-high heat 5 minutes. Add celery root, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and cook until vegetables are tender, about 10 minutes.
- To assemble, preheat broiler. Place 12 scallop shells on a rimmed baking sheet. Place 2 tablespoons vegetable mixture in center of each, and top each with 1/4 cup crabmeat. Spoon 2 tablespoons sauce over top of each. Fill a pastry bag fitted with a 3/4-inch star tip (such as Ateco #88) with potatoes. Pipe rosettes around edges and one in center. Broil until browned on top and bubbling, about 4 minutes. Serve immediately.
RICH AND CREAMY COQUILLES ST. JACQUES
A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef.
Provided by lazyme
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
- When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
- Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
- Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
Nutrition Facts : Calories 320.4, Fat 23.2, SaturatedFat 14.3, Cholesterol 98.6, Sodium 563.6, Carbohydrate 10.9, Fiber 0.5, Sugar 0.7, Protein 16.1
HOW TO MAKE COQUILLES SAINT-JACQUES
For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
- Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
- Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
- Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
- Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
- Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 8.3 g, Cholesterol 161.6 mg, Fat 21.6 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 318.8 mg, Sugar 2.3 g
COQUILLES ST.-JACQUES
Provided by Jonathan Reynolds
Categories appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.
- Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.
- Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm.
- Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
- Arrange on 4 plates. Sprinkle with basil slivers.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 11 grams, Sodium 602 milligrams, Sugar 4 grams, TransFat 0 grams
COQUILLES ST.-JACQUES WITH TOMATOES
Provided by Craig Claiborne
Categories dinner, weekday, appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle scallops with salt and pepper and set aside.
- Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
- Heat remaining 1 1/2 tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 1 gram, TransFat 0 grams
COQUILLE ST. JACQUES
This is one of those dishes that is very simple to make and so indulgently delicious. This recipe is easy to size up or down, so it is perfect for 2 (you and your sweetheart:)) or a dinner party. Serve with a nice spinach salad, fresh French bread and sweet cream butter, and a good Chardonnay. To make it an absolutely memorable meal, try my decadent chocolate bread pudding (Recipe#149885) for dessert. Bon Appetit!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
- Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will become rubbery. Think in terms of heating them, rather than cooking them.) Remove the scallops from the pan and set aside on a plate.
- Add the garlic to the pan and cook for about 30 seconds (do NOT burn the garlic or it will ruin the dish.) Remove the pan from the stove and add the remaining 3/4 cup of dry vermouth. Return the pan to the stove and let it flame. Let the flame burn until nearly extinquished. Add the cream and cook until it is almost reduced by one half. Stir in the cheese, salt and pepper, to taste, and add the scallops to warm, about a minute or so.
- Pour into the warm puff pastry shells and garnish with chopped scallions.
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