Coquille St Jacques

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.

Recipe From bettycrocker.com

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
Calories340
Carbohydrate19 g
Cholesterol80 mg
Fat3
Fiber1 g
Protein20 g
SaturatedFat10 g
ServingSize1 Serving
Sodium630 mg
Sugar3 g
TransFat1 g

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.

EASY COQUILLES SAINT JACQUES



Easy Coquilles Saint Jacques image

Recipe From foodnetwork.com

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.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 32

1 pound bay scallops
1 small onion, sliced
1/2 lemon, sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup water
3 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
Pinch cayenne
2 tablespoons minced parsley
2 tablespoons minced green onions
1/2 cup heavy cream
1/2 cup shredded Gruyere
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
1 teaspoon Essence, recipe follows
1/4 cup grated Parmesan
6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
2 tablespoons all-purpose flour
1/2 cup milk
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
  • In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
  • Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
  • In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)



Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Steps:

  • Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

COQUILLES ST.-JACQUES



Coquilles St.-Jacques image

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

Categories     Cheese     Mushroom     Broil     Dinner     Scallop     White Wine

Yield Makes 6 servings

Number Of Ingredients 14

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

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.

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.

Recipe From allrecipes.com

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
Calories374.3 calories
Carbohydrate8.3 g
Cholesterol161.6 mg
Fat21.6 g
Fiber0.9 g
Protein26.3 g
SaturatedFat12.3 g
Sodium318.8 mg
Sugar2.3 g

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.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

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

Recipe From allrecipes.com

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
Calories887.6 calories
Carbohydrate19.6 g
Cholesterol143.3 mg
Fat73.7 g
Fiber2.1 g
Protein35.6 g
SaturatedFat24 g
Sodium842 mg
Sugar3.7 g

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 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

Recipe From tasteofhome.com

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
Calories 618 calories
Fat41g fat (26g saturated fat)
Cholesterol190mg cholesterol
Sodium573mg sodium
Carbohydrate17g carbohydrate (1g sugars
Fiber1g fiber)
Protein36g protein.

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.

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.

Recipe From cooking.nytimes.com

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
@contexthttp
Calories768
UnsaturatedFat21 grams
Carbohydrate42 grams
Fat50 grams
Fiber3 grams
Protein35 grams
SaturatedFat25 grams
Sodium1072 milligrams
Sugar8 grams
TransFat1 gram

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.

SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)



Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne) image

Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Recipe From bbcgoodfood.com

Provided by Anne Willan

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 16

900g shelled scallops
350ml fish stock
½ bottle (375ml) white wine
350g button mushrooms , trimmed and quartered
juice of ½ lemon , more to taste
2 tbsp toasted breadcrumbs
1 tbsp melted butter
1 ½kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
85g butter
large pinch of grated nutmeg
6 egg yolks
2 shallots , finely chopped
65g butter
35g plain flour
125ml crème fraîche or double cream
8 large scallops shells or shallow individual baking dishes
Calories527 calories
Fat29 grams fat
SaturatedFat15 grams saturated fat
Carbohydrate32 grams carbohydrates
Fiber3 grams fiber
Protein30 grams protein
Sodium1.32 milligram of sodium

Steps:

  • For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
  • Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
  • Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
  • For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
  • Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

COQUILLES ST.-JACQUES



Coquilles St.-Jacques image

Recipe From cooking.nytimes.com

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
@contexthttp
Calories307
UnsaturatedFat8 grams
Carbohydrate12 grams
Fat21 grams
Fiber1 gram
Protein16 grams
SaturatedFat11 grams
Sodium602 milligrams
Sugar4 grams
TransFat0 grams

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.

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]

Recipe From food.com

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
Calories548.2
Fat27.3
SaturatedFat15.4
Cholesterol206.5
Sodium723.8
Carbohydrate38.1
Fiber1.9
Sugar6
Protein29.5

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.

People also searched

More recipes about "coquille st jacques"

COQUILLES ST. JACQUES (THE BEST) | RICARDO
coquilles-st-jacques-the-best-ricardo image
From ricardocuisine.com
2012-10-15  · A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! Ingredients; Preparation; Ingredients. …

5/5 (155)
Category Appetizers
Servings 4
Total Time 55 mins

  • In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.
  • In a pot, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil while whisking. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and ½ cup (125 ml) of the cheese. Stir to combine.
See details ››


CLASSIC FRENCH COQUILLES SAINT-JACQUES RECIPE
classic-french-coquilles-saint-jacques-recipe image
From thespruceeats.com
This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use …

Calories 603
Saturated Fat 15g 74%
Cholesterol 99mg 33%
Total Fat 29g 37%

See details ››


COQUILLES ST. JACQUES | METRO
From metro.ca
Preparation. Preheat oven to 450°F (220°C). In a pan, heat oil and cook shallots, mushrooms and potatoes for 3 minutes. Add wine and simmer on low heat for 5 minutes. Add shrimp and scallops and cook for another 5 minutes. In a bowl, mix milk, cream and cornstarch together. Add gradually to pan and cook 5 minutes until sauce thickens.

Total Time 45 mins

See details ››


JULIA CHILD'S COQUILLES ST. JACQUES à LA PROVENçALE ...
From youtube.com
Check out the blog for how we liked this recipe, a written description of the process, and more pictures!- https://cookinglikejulia.com/julia-child/coquilles...
See details ››


COQUILLES ST-JACQUES | CANADIAN LIVING
From canadianliving.com
2009-05-12  · Add the 3/8 cups of flour and boil gently for 1 minute. Slowly add the 3 cups of liquid and cook until smooth and thickened, stirring constantly. Add salt and pepper to taste. Divide the shrimps, scallops and mushrooms evenly in your 6 dishes. Spread the sauce evenly between the 6 dishes. Cover evenly with the cheese.
See details ››


COQUILLES ST. JACQUES - RECIPE | COOKS.COM
From cooks.com
Melt 2 tablespoons butter in a saute pan and cook mushrooms for 3 to 4 minutes over medium heat until golden brown. Squeeze the lemon over the mushrooms and toss. In large saucepan combine wine, bay leaf, thyme, salt and pepper. Bring to a boil.
See details ››


COQUILLE ST JACQUES (SCALLOP GRATIN) - CAROLINE'S COOKING
From carolinescooking.com
2020-01-17  · 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. Put the dishes under the broiler/grill for a minute or two until the top browns gently. Best served immediately, warm.
See details ››


COQUILLE ST JACQUES IS AN EASY GOURMET SCALLOP RECIPE.
From cookingnook.com
Add wine, the scallion mixture, the bay leaf and thyme to the scallops. Lower the heat, cover the pan and simmer for 2-3 minutes longer. Remove the bay leaf. Pour the mixture into 6 lightly oiled scallop dishes or individual gratin dishes. Cover with cheese and broil 2-3 minutes or until light brown.
See details ››


RECETTE DE COQUILLE ST-JACQUES | RECETTES DU QUéBEC
From recettes.qc.ca
2017-09-01  · Dans les coquilles, mettre la sauce, placer les pommes de terre autour et ajouter le fromage râpé au centre. Cuire au four à 350°F pendant 15 minutes et griller quelques instants pour brunir. Cuire au four à 350°F pendant 15 minutes et griller quelques instants pour brunir.
See details ››


COQUILLE ST. JACQUES RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
2021-07-24  · Seasoned breadcrumbs and Parmesan cheese top off this classic French preparation of baked sea scallops, mushrooms, white wine and cream. This recipe is from Le Coq au Vin in Orlando, Florida, and was originally published in the Orlando Sentinel.
See details ››


COQUILLES SAINT JACQUES - JULIA CHILD RECIPES | THE ...
From theculinarytravelguide.com
Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more.
See details ››


DELICIOUS COQUILLES ST. JACQUES RECIPE - FOOD.COM
From food.com
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.
See details ››


HOW TO COOK THE PERFECT COQUILLES ST JACQUES | FOOD | THE ...
From theguardian.com
2018-12-12  · Perfect coquilles St Jacques. Prep 5 min Cook 15-20 min Makes 6. 6 large dive-caught scallops, on the shell, cleaned 2 tbsp butter 2 banana shallots or …
See details ››


COQUILLES ST JACQUES RECIPE • ELEGANT AND INCREDIBLY TASTY ...
From youtube.com
Bonjour my friends! In this episode I'll show you how to make my Coquilles St Jacques recipe. Make sure to visit https://clubfoody.com/cf-recipes/coquilles-...
See details ››


COQUILLES ST. JACQUES | RICARDO
From ricardocuisine.com
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 ...
See details ››


COQUILLES ST JACQUES RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
2019-11-02  · This non-traditional recipe for Coquilles St Jacques, with scallops and shrimp, is the perfect appetizer for holiday entertaining. Impressive and delicious. 5 from 1 vote. Print Pin Rate. Course: Appetizer. Cuisine: French. Prep Time: 1 hour 15 minutes. Cook Time: 13 minutes. Total Time: 1 hour 28 minutes. Servings: 12 servings. Calories: 274.64 kcal. Author: Maria Vannelli RD. Ingredients ...
See details ››


Related Search