EASY COQUILLES SAINT JACQUES
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.
COQUILLES SAINT JACQUES
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
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
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)
This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.)
Provided by Donna Reed
Categories Crab
Time 1h
Yield 12-16 shells
Number Of Ingredients 24
Steps:
- In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
- Set the mushrooms aside.
- In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
- Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
- Set it aside for making sauce.
- Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
- Spoon about 2 ounces of the mixture into each shell.
- Place the shells in a shallow baking pan.
- Pour a little water in the pan to create a moisturizing steam around the shells.
- In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
- Bring the mixture just to a boil.
- Remove the pan from the heat and set it aside.
- Preheat the oven to 400 degrees.
- In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon.
- Add the sauce to the roux, stirring constantly until the sauce thickens.
- Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
- Sprinkle with cheese and paprika.
- Bake the shells for 10 minutes or until the top is brown and bubbly.
Nutrition Facts : Calories 363.1, Fat 29.3, SaturatedFat 18.2, Cholesterol 111.8, Sodium 525.9, Carbohydrate 7.9, Fiber 0.3, Sugar 0.7, Protein 10.9
MUSHROOMS MORNAY
A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!
Provided by Paula Kelsay McFarland
Categories Mushroom Appetizers
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
- Bake in preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g
HOT SEAFOOD COQUILLE
Make and share this Hot Seafood Coquille recipe from Food.com.
Provided by SuzieQue
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 9 T. butter in saucepan.
- Blend in flour and cook over low heat a few
- minutes, stirring frequently.
- Season with salt and pepper.
- Gradually stir in half & half, stirring constantly until it bubbles. Simmer 5 minutes.
- In a skillet, saute onions in 3 T. butter until soft, adding scallops for last 2 - 3 minutes.
- Remove onions and scallops from pan and saute mushrooms for 3 - 4 minutes.
- Combine cooked ingredients and cream sauce.
- Stir in cooked shrimp, crabmeat and sherry.
- Spoon into a casserole dish and bake at 350 degrees until bubbly - about 10 - 15 minutes.
- This can be served over pasta, but I think its divine on its own.
Nutrition Facts : Calories 698, Fat 43.6, SaturatedFat 26.5, Cholesterol 324.8, Sodium 1931.7, Carbohydrate 18, Fiber 0.6, Sugar 1.6, Protein 48.9
TRIPLE CHEESE GNOCCHI IN A MUSHROOM MORNAY SAUCE
Easy and RICH! Serve with a tossed salad and crusty French rolls or soft bread sticks to sop up the sauce.
Provided by Spankie
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the gnocchi, pare and steam the potatoes until they are fork tender. Puree.
- Blend the cheeses together.
- Blend the cheeses, potatoes and eggs together. Add the flour very slowly, mixing in after each addition. You want a very soft dough, not too stiff with flour or the gnocchi will be heavy and tough.
- Knead, creating a soft dough. Mold the dough into teaspoon size pieces. Place on a floured, inverted fork and press slightly. The tines will make ridges to help the sauce cling to the gnocchi.
- Start a large kettle of salted water to a rolling boil. While waiting on the water to boil, begin the mornay sauce.
- Heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated. Add the flour and cook 2 minutes over low heat, adding drops of chicken broth as needed to keep from being too dry while cooking. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Keep sauce warm over very, very low heat.
- Drop the gnocchi into the salted boiling water. Cook for 3 minutes after the dumplings begin floating. Drain and place in large serving bowl. Top and toss with Mornay Sauce.
Nutrition Facts : Calories 572.9, Fat 31.3, SaturatedFat 19, Cholesterol 157.2, Sodium 704.2, Carbohydrate 45.5, Fiber 2.9, Sugar 1.8, Protein 27.3
MUSHROOMS MORNAY
A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!
Provided by Paula
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
- Bake in preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g
SEAFOOD COQUILLE ST. JACQUES
Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet shops). It's fun and so good!
Provided by Gingerbee
Categories Canadian
Time 27m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- On stovetop melt 1/4 cup butter.
- Add flour, mustard, salt and pepper.
- Stir to bring together, slowly add milk.
- Cook slow approximately 10 minutes to thickened.
- Add parmesean cheese.
- Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
- In another pan, saute shallots in butter and sherry, wine or brandy.
- Add seafood, parsley and barely cook 2-3 minutes.
- Remove from heat, add to sauce.
- Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
- Bake in 400 degree oven just until cheese melts and crumbs brown.
- Serve at once.
Nutrition Facts : Calories 330.2, Fat 16.6, SaturatedFat 9.7, Cholesterol 127.2, Sodium 1115.2, Carbohydrate 14, Fiber 0.5, Sugar 3.6, Protein 20.5
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