Classic Coquille St Jacques Recipes

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COQUILLES SAINT JACQUES



Coquilles Saint Jacques image

Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

1 1/2 lb bay scallops*
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
6 oz mushrooms, sliced (2 cups)
2 shallots or green onions, chopped (2 to 3 tablespoons)
3 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese (2 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or margarine, melted

Steps:

  • Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
  • In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
  • Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
  • In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
  • In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
  • In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
  • Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

Nutrition Facts : Calories 340, Carbohydrate 19 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 1 g

EASY COQUILLES SAINT JACQUES



Easy Coquilles Saint Jacques image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock or clam juice
1 cup heavy cream
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 cup small-diced shallots (4 large)
12 ounces cremini mushrooms, caps brushed clean, stems discarded
1/4 cup Cognac or brandy
1 1/2 cups fresh bread crumbs
1/4 cup minced fresh flat-leaf parsley
5 ounces grated Gruyère cheese
1/4 cup good olive oil
2 pounds fresh bay scallops, drained, side muscles removed

Steps:

  • Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
  • Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
  • Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
  • Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
  • Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.

HOW TO MAKE COQUILLES SAINT-JACQUES



How to Make Coquilles Saint-Jacques image

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

2 tablespoons unsalted butter
½ cup diced shallots
½ pound white button mushrooms, sliced
salt and freshly ground black pepper to taste
1 cup white wine
1 pound sea scallops
½ cup heavy whipping cream
1 egg yolk
1 pinch cayenne pepper, or to taste
2 teaspoons minced fresh tarragon
1 teaspoon lemon zest
4 large oven-safe scallop shells
¼ cup shredded Gruyere cheese
1 pinch paprika
8 fresh tarragon leaves

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

INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES



Ina Garten's Make-Ahead Coquilles St.-Jacques image

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock, clam juice or low-sodium chicken stock
1 cup heavy cream
1/4 teaspoon curry powder
Kosher salt and freshly ground black pepper, to taste
3 large shallots, peeled and diced, approximately 1 cup
12 ounces cremini mushrooms, cleaned, stems discarded, sliced
1/4 cup brandy or Cognac
1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
1/4 cup minced flat-leaf parsley
5 ounces Gruyère cheese, grated
1/4 cup extra-virgin olive oil
2 pounds bay scallops, or quartered sea scallops, abductor muscles removed

Steps:

  • Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
  • Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
  • Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
  • Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
  • When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram

CRAB "COQUILLES SAINT JACQUES"



Crab

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

2 tablespoons extra-virgin olive oil
3 lobster bodies, cut into large pieces
1/2 cup chopped onion
3/4 cup chopped fennel (from 1 small bulb)
1 1/2 tablespoons Cognac or other brandy
1 1/2 teaspoons tomato paste
1 1/2 tablespoons all-purpose flour
1/2 cup crushed tomatoes (from one 14.5-ounce can)
1/3 cup heavy cream
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
2 1/4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
Coarse salt and freshly ground pepper
1/2 stick plus 1 tablespoon unsalted butter
2/3 cup whole milk
1/4 cup extra-virgin olive oil
3 celery stalks, cut into 1/2-inch dice (1 1/4 cups)
2 carrots (1 1/4 cups)
1 small celery root, trimmed, peeled, and cut into 1/2-inch dice (1 1/4 cups)
Coarse salt and freshly ground pepper
1 pound plus 6 ounces jumbo lump crabmeat (4 cups)

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.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

Categories     Shellfish

Number Of Ingredients 14

8 tablespoons butter, divided
1/4 cup flour, all-purpose
1 1/2 cups stock (seafood, low chicken) or clam juice
1 cup cream, heavy
1/4 teaspoon curry powder
1 kosher salt and ground pepper, to taste
1 cup shallots, peeled & diced
12 ounces mushrooms, cremini
1/4 cup brandy (or Cognac)
1 1/2 cups bread crumbs
1/4 cup parsley, flat-leaf
5 ounces Gruyère
1/4 cup olive oil, virgin
2 pounds scallops (bay, or quartered sea)

Steps:

  • Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
  • Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
  • Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
  • Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
  • When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!

Provided by DOREENB

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 4

Number Of Ingredients 9

½ cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
½ pound button mushrooms, sliced
½ cup chopped onion

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

COQUILLES ST. JACQUES FOR 1



Coquilles St. Jacques for 1 image

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

6 ounces bay scallops
3 tablespoons white wine or chicken broth
2 teaspoons butter
1/4 teaspoon dried minced onion
1-1/2 teaspoons all-purpose flour
1/4 cup heavy whipping cream
3 tablespoons shredded cheddar cheese
TOPPING:
4 teaspoons dry bread crumbs
1 teaspoon butter, melted
Paprika

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.

COQUILLE ST. JACQUES (SCALLOPS)



Coquille St. Jacques (Scallops) image

This is one of my favorites and it is the MOST AUTHENTIC RECIPE! Other recipes that omit some of the ingredients, such as the heavy cream, are not the true recipe for this wonderful tasting dish. Also, you must serve it in shells or ramekins & not over a bed of rice. It's just as good as other recipes for this dish that require many more steps. It's YUMMY! If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb large scallop (sliced 2 cups)
3/4 cup dry white wine or 3/4 cup vermouth
2 cups fresh mushrooms (sliced)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
2 tablespoons shallots (minced) or 2 tablespoons scallions (minced)
3 tablespoons unsalted butter
4 tablespoons flour
3/4 cup milk
1/2 cup heavy whipping cream
2 egg yolks
1/2 teaspoon lemon juice
3 tablespoons grated swiss cheese
1 cup plain breadcrumbs
1 tablespoon granulated sugar
paprika

Steps:

  • Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
  • Add water, if necessary, to almost cover ingredients.
  • Bring to simmer & then cover pan & simmer slowly for 5 minutes.
  • Remove scallops & mushrooms & place into a bowl.
  • Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
  • Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
  • Cook slowly for 2 minutes without browning.
  • Remove from heat & beat in the scallop cooking liquid.
  • Stir with whip over medium heat until sauce thickens.
  • Thin out with milk.
  • Blend egg yolks in a bowl with half of the heavy cream.
  • Beat in the hot sauce driblets.
  • Return to the pan & stir over medium heat until sauce comes to a slight boil.
  • Thin out, as necessary, with more cream or milk.
  • Carefully correct seasoning & add lemon juice & sugar if needed.
  • Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
  • Spoon on the remaining sauce & sprinkle with the cheese.
  • Top with bread crumbs & place little dabs of butter on top.
  • Then sprinkle with paprika.
  • Place into broiler until lightly browned & serve with crusty bread if desired.

Nutrition Facts : Calories 548.2, Fat 27.3, SaturatedFat 15.4, Cholesterol 206.5, Sodium 723.8, Carbohydrate 38.1, Fiber 1.9, Sugar 6, Protein 29.5

COQUILLE ST JACQUES



Coquille St Jacques image

Make and share this Coquille St Jacques recipe from Food.com.

Provided by Sageca

Categories     Canadian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups mashed potatoes
3 tablespoons butter
1 shallot, finely chopped
1 cup sliced mushrooms
3 tablespoons flour
2 tablespoons sherry wine
1/2 cup half-and-half
1 cup milk
1/2 teaspoon salt
2 cups scallops, cooked
2 cups cooked shrimp
1 cup gruyere cheese

Steps:

  • Preheat oven to 375°F.
  • Place mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
  • In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Sauté for approx 2 minutes.
  • Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry Stir until mixture begins to thicken slightly. Stir in salt, scallops and shrimps. Heat through.
  • Fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. Grate a little gruyere cheese directly on top. Place in pre-heated oven. Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.

Nutrition Facts : Calories 462.5, Fat 24.2, SaturatedFat 14.5, Cholesterol 92.9, Sodium 895.7, Carbohydrate 30.9, Fiber 1.9, Sugar 2.3, Protein 23.8

COQUILLES ST.-JACQUES



Coquilles St.-Jacques image

Provided by Jonathan Reynolds

Categories     appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 small carrot, diced
1 small onion, diced
1 small leek, trimmed, split, washed and sliced
3 large white mushrooms, trimmed, washed and diced
1/4 cup white wine (preferably muscadet)
8 ounces crème fraîche
Salt to taste (sel de Guérande preferred)
Black pepper to taste
16 to 20 medium sea scallops, with attached pink coral if available
1 tablespoon olive oil
2 large fresh basil leaves, julienned

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

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From saveur.com


COQUILLES ST JACQUES RECIPE - SHE LOVES BISCOTTI
2019-11-02 Add the finely chopped ½ onion. Sauté for a few minutes until softened. Lower heat to medium, add 2 cups of milk and stir together for a couple of minutes. The milk should begin to steam. Do not allow milk to boil. With a whisk, add the beurre manié a little bit at a time, until the sauce thickens.
From shelovesbiscotti.com


CLASSIC COQUILLE ST. JACQUES ON BACON PASTRY - PLAIN.RECIPES
Ingredients. 1 package of puff pastry; 4 slices, bacon; 1/3 cup heaping gruyere cheese; 4 tablespoons chopped scallions; 1 pound large sea scallops; 1 cup dry vermouth
From plain.recipes


CLASSIC COQUILLE ST JACQUES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Classic Coquille St Jacques Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Nutty Bar Recipe Kind Healthy Snacks Is Cream Of Rice Healthy ...
From recipeshappy.com


CLASSIC COQUILLE ST JACQUES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Classic French Coquilles Saint-Jacques Recipe tip www.thespruceeats.com. Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée. Ingredients 1/4 cup all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon curry powder 1/8 teaspoon cayenne pepper 1 1/2 pounds sea scallops 4 tablespoons butter 8 …
From therecipes.info


COQUILLES SAINT JACQUES: THE BEST RECIPE FOR A CLASSIC FRENCH DISH
How to Make Coquilles Saint Jacques. Grease six 4-inch ramekins. Arrange them in a large baking dish. Add scallops, wine, parsley, and salt into a saucepan. Pour in enough water to cover the scallops. Bring the mixture to a boil then reduce to a low simmer for 5 to 6 minutes, or until the scallops turn white.
From cookist.com


COQUILLES ST. JACQUES (THE BEST) | THE STAR
1. In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter. 2. With an electric mixer, purée the potato mixture with the cream ...
From thestar.com


COQUILLES SAINT JACQUES - JULIA CHILD RECIPES | THE ... - PINTEREST
Julia Child's classic recipe for Coquilles Saint Jacques - a luscious seafood appetizer made of scallops gratinéed with wine, garlic and herbs. Find this Pin and more on Appetizers by Karen. Seafood Appetizers. Appetizer Recipes. Fish Recipes. Seafood Recipes.
From pinterest.com


COQUILLES SAINT-JACQUES A FRENCH SEAFOOD CLASSIC
Remove scallops from the heat. Place three slices over mushrooms in each of the shells. Add the remaining shallots to the cooking liquid and boil until reduced to 1/2 cup, about 10 minutes; set aside. Heat broiler to high. Heat remaining butter in a small saucepan over medium heat. Add flour; cook until smooth, about 2 minutes.
From perfectlyprovence.co


COQUILLE ST JACQUES CLASSIC RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Coquille St Jacques Classic Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


COQUILLE ST JACQUES | SEAFOOD BY SYKES
Set aside in a pastry bag fitted with a large star tip. With the rack in the middle position, preheat the oven to 350°F (180°C). In a pot, Sauté the shallots (or red onion) in the butter. Add the flour and cook for a minute or two, stirring constantly. Add the milk (ideally warmed) and wine and bring to a boil while whisking.
From seafoodbysykes.com


HOW TO COOK THE PERFECT COQUILLES ST JACQUES
2018-12-12 Melt a tablespoon of the butter in a small saucepan over a medium-low heat, then add the shallots and sweat until soft. Add the wine and bring to a simmer, stir in the scallop meat and cook for a ...
From theguardian.com


COQUILLES ST. JACQUES RECIPE | MYRECIPES
Melt margarine in a large nonstick skillet over medium heat. Add onion, and sauté 3 minutes or until lightly browned. Add shallots and garlic, and sauté 1 minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and cook 1 minute. Discard bay leaf.
From myrecipes.com


FRENCH IN A FLASH: COQUILLES ST. JACQUES POT PIES WITH ROASTED …
2019-05-15 Add the remaining 1/2 tablespoon butter to the pot, and then the 3 tablespoons flour. Whisk to combine, and scare away any lumps. Lower the heat to medium-low, and stir to make a mushroomy roux. Cook for 1 minutes, to chase away that raw flour taste. Decant in maman's vermouth, and stir until the flour absorbs it.
From seriouseats.com


HOW TO MAKE SCALLOPS COQUILLES ST. JACQUES - BELL' ALIMENTO
2018-12-31 Blot scallops with paper towel. Season with salt and pepper. Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate. Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften.
From bellalimento.com


COQUILLES ST-JACQUES - MANGIA BEDDA
2015-11-28 Melt the butter in a small sauce pan on medium heat (1). Do not allow it to brown. Whisk in flour until it forms a thick paste (2). Slowly whisk in milk and stir (3). Bring to a boil, stirring constantly, until the mixture thickens (4). Add …
From mangiabedda.com


COQUILLE ST JACQUES (SCALLOP GRATIN) - CAROLINE'S COOKING
2020-01-17 Preheat the broiler (grill). Once the wine is looking a little syrup-like, remove from the heat and add the cream. Stir to mix then pour the sauce over the scallops. Push the shallots down a little as needed. Mix together the breadcrumbs and cheese and divide the mixture between the dishes/shells with the scallops.
From carolinescooking.com


COQUILLES SAINT JACQUES à LA PARISIENNE WITH TABOULLEH RECIPE
Place the scallops, corals, mushrooms, membranes and lemon juice into a pan with the fish stock, set over low heat and slowly bring to the boil. Lower …
From bbc.co.uk


CLASSIC FRENCH COQUILLES SAINT-JACQUES RECIPE
Ity recette Coquilles Saint-Jacques ity dia efa natao tamin'ny kibay bitika kely, saingy ny ramekins tsy misy porofo dia varo-pototra lehibe. Ny recipe dia mampiavaka ny menaka sy holatra, voanio ao anaty dibera miaraka amin'ny fanatanjahan-tena, ary avy eo dia mampitombo faran'izay tsara kokoa amin'ny Gruyere sy mofo manify.
From mg.hiloved.com


THE BEST COQUILLES SAINT JACQUES (BAKED SCALLOP SHELLS)
2021-02-18 Full Printable Recipe Below. Mashed Potatoes. 1 In a pot of salted water, cook the potatoes until tender.Drain. 2 With a masher, mash the potatoes with the butter.. 3 Stir in the milk to the potatoes and season with salt and pepper.Set aside in a pastry bag fitted with a large star tip. 4 With the rack in the middle position, preheat the oven to 350°F. ...
From fedbysab.com


HOW TO COOK COQUILLE ST JACQUES RECIPE - EASY EAT
This recipe was ok.but a lot of dirty pans were created, and it required a lot of steps. A classic of french cuisine, this scallop recipe for coquilles st. Coquilles saint jacques recipe tips about scallops. Coquille St Jacques Recipe – La coquille Saint-Jacques, la star de l’automne / Scallop (/ ˈ s k ɒ l ə p, ˈ s k æ l ə p /) is a common name that is primarily applied to any one of ...
From easyeat.tech


CLASSIC COQUILLES ST. JACQUES (GRATIN OF SCALLOPS)
2016-03-18 1 1/2 cups duxelles (from above recipe) 1 1/2 cups grated Gruyère cheese. fresh thyme sprigs, for garnish ~ Step 1. In a 10" nonstick skillet, melt 4 tablespoons of the butter together with the dried tarragon and thyme over low heat. ...
From bitchinfrommelanieskitchen.com


COQUILLES ST JACQUES RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ULTIMATE COQUILLES ST. JACQUES / CLASSIC FRENCH SCALLOPS RECIPE …
Be sure to have your YouTube ANNOTATIONS turned ON in order to see the ingredients and other printed directions.
From youtube.com


COQUILLES ST JACQUES A LA PROVENCALE RECIPE - FOOD NEWS
Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender. Season to taste. Place on paper towel and keep hot between two plates over a pan of hot water. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside. 1 ½ lbs. washed scallops.
From foodnewsnews.com


COQUILLES ST. JACQUES | RICARDO
In a saucepan over medium heat, soften the shallots in the butter. Add the flour and cook for 1 minute while stirring. Add the milk and wine and bring to a boil, stirring with a whisk. Cook for 1 minute. Remove from the heat. Add the scallops and 1/2 cup (50 g) of the cheese. Season with salt and pepper. Divide the filling into four scallop ...
From ricardocuisine.com


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