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Coquille St Jacques

COQUILLE ST JACQUES

wonderful taste! this can be served as an appetizer for 4 or a full course meal for 2.

Time: 35 minutes

Steps:

  • preheat oven to 375f
  • 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
  • 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
  • saut 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


coquille st jacques image

Number Of Ingredients: 12

Ingredients:

  1. mashed potatoes
  2. butter
  3. shallot
  4. sliced mushrooms
  5. flour
  6. sherry wine
  7. half-and-half
  8. milk
  9. salt
  10. scallops
  11. cooked shrimp
  12. gruyere cheese


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.

Recipe From allrecipes.com

Provided by Chef John

Time 50m

Yield 4

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.


How to Make Coquilles Saint-Jacques image

Number Of Ingredients: 15

Ingredients:

  • 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


COQUILLES SAINT JACQUES

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

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 6

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.


Coquilles Saint Jacques image

Number Of Ingredients: 13

Ingredients:

  • 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


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

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.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Time 1h

Yield 6 servings

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.


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

Number Of Ingredients: 14

Ingredients:

  • 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


COQUILLES ST.-JACQUES

Recipe From cooking.nytimes.com

Provided by Jonathan Reynolds

Time 30m

Yield 4 servings

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.


Coquilles St.-Jacques image

Number Of Ingredients: 12

Ingredients:

  • 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


DELICIOUS COQUILLES ST. JACQUES

I love this dish. So creamy and delicious. I can't remember where I got this recipe from. It is the one I turn to all the time. I have the ceramic scallop shells for this dish. You can also add a dash of cayenne pepper to the sauce

Recipe From food.com

Provided by FrenchBunny

Time 52m

Yield 4-6 serving(s)

Steps:

  • Prepare bouillon:.
  • Combine the ingredients for the bouillon with only 1/2 cup of wine in a medium saucepan. Bring to a boil and simmer 10 minutes. Add other 1/2 cup wine and scallops and simmer another 5 minutes. Drain and reserve liquid and scallops only.
  • Prepare sauce:.
  • Melt butter and saute onions and mushrooms until tender. Remove from heat and stir in flour and pepper, blend well. Put back on heat and gradually stir in cream, bring just to boiling stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add Gruyere and stir until melted. Remove from heat , stir in wine and 1/2 cup prepared bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shell dishes.
  • Prepare potatoes:.
  • Peel potatoes and dice and cook. Mash potatoes with butter,milk,salt, pepper and yolk. Pipe potatoes around scallop shells on the edges only using pastry bag and star tip. Sprinkle with Parmesan cheese all over.
  • Place shells on baking sheet or cookie sheet. Broil 4 " from heat on low until golden brown and heated through. About 2-3 minutes. Depends how cool things became when assembling you can also put in 400F oven for a few minutes first then on broil.


Delicious Coquilles St. Jacques image

Number Of Ingredients: 21

Ingredients:

  • 1 small onion (sliced)
  • 1 stalk celery (sliced)
  • 1 bay leaf
  • 3 slices lemons
  • 1 cup dry white wine
  • 1 lb bay scallop (washed and dried)
  • 1/4 cup butter
  • 1/4 cup shallots (finely chopped) or 1/4 cup onion (finely chopped)
  • 1/2 cup mixed mushrooms (sliced)
  • 1/4 cup flour
  • 1 pinch pepper
  • 1 cup light cream
  • 1 cup gruyere cheese (grated)
  • 2 tablespoons dry white wine
  • 1 tablespoon parsley (chopped)
  • 2 lbs white potatoes
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 egg yolk
  • salt and pepper
  • 1/4 cup parmesan cheese (grated)


COQUILLES ST.-JACQUES

Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells.

Recipe From epicurious.com

Yield Makes 6 servings

Steps:

  • 1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.
  • 2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
  • 3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.
  • 4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
  • 5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
  • 6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.


Coquilles St.-Jacques image

Number Of Ingredients: 14

Ingredients:

  • 1 3/4 cups water
  • 3/4 cup dry white wine
  • 1 small onion, chopped
  • Bouquet garni (see Mom's Tip)
  • 1 teaspoon lemon juice
  • 1 pound very fresh scallops
  • 8 ounces mushrooms, washed and chopped
  • 6 tablespoons butter
  • 4 tablespoons flour
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper
  • N/A freshly ground pepper
  • Bread crumbs
  • Grated Swiss or Gruyère cheese


COQUILLES ST. JACQUES

I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. -Sue A. Jurack

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 servings.

Steps:

  • Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels., Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil., Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley.


Coquilles St. Jacques image

Number Of Ingredients: 11

Ingredients:

  • 1-1/2 pounds sea scallops, rinsed and patted dry
  • 3 shallots, finely chopped
  • 3 tablespoons butter
  • 2 cups dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley


COQUILLES ST. JACQUES

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

Recipe From allrecipes.com

Provided by DOREENB

Time 1h

Yield 4

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.


Coquilles St. Jacques image

Number Of Ingredients: 9

Ingredients:

  • 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


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 1 serving.

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.


Coquilles St. Jacques for 1 image

Number Of Ingredients: 11

Ingredients:

  • 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


COQUILLE ST. JACQUES (SCALLOPS)

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]

Recipe From food.com

Provided by Alan Leonetti

Time 50m

Yield 4 serving(s)

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.


Coquille St. Jacques (Scallops) image

Number Of Ingredients: 17

Ingredients:

  • 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


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