Coquilles St Jacques Duglere Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

CLASSIC FRENCH COQUILLES SAINT-JACQUES



Classic French Coquilles Saint-Jacques image

This coquilles Saint-Jacques recipe is versatile enough to make for an elegant dinner party's first course or a simple, tasty lunch.

Provided by Rebecca Franklin

Categories     Appetizer     Dinner     Entree

Time 50m

Yield 6

Number Of Ingredients 14

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 ounces fresh mushrooms, cleaned and sliced
1 cup chopped onion
2/3 cup dry white wine
2 tablespoons Cognac
3 tablespoons breadcrumbs
2 tablespoons butter, melted
1/3 cup grated Gruyère cheese
1 tablespoon fresh lemon juice

Steps:

  • Gather the ingredients.
  • In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
  • In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
  • Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
  • Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
  • Remove pan from heat and stir in Cognac and scallops.
  • Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
  • Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

Nutrition Facts : Calories 344 kcal, Carbohydrate 19 g, Cholesterol 84 mg, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, Sodium 1077 mg, Sugar 3 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

COQUILLES ST. JACQUES



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



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.

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.

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

COQUILLES ST. JACQUES



Coquilles St. Jacques image

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 DUGLERE



Coquilles St. Jacques Duglere image

When I was looking for another recipe, I found this. It's about 15 years since I made it. Memories soon came back. Delish!

Provided by Doreen Randal

Categories     Weeknight

Time 1h13m

Yield 4

Number Of Ingredients 17

1 lb potato
1/2 ounce butter
1 tablespoon milk, hot
6 -8 scallops
1 shallots or 1 small onion, sliced
salt
6 peppercorns
1/2 bay leaf
1/4 pint water
lemon juice
2 tomatoes
1 ounce butter
1 tablespoon flour, rounded
1/4 pint creamy milk
1 teaspoon parsley, finely chopped
brown breadcrumbs
butter

Steps:

  • First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
  • Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
  • Pour on the water, add the lemon juice and poach gently for 5 minutes.
  • (Do not let the scallops boil because this toughens them.)
  • Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
  • Melt the butter in a pan, remove from heat, and stir in the flour.
  • Blend in the liquid strained from the scallops.
  • Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
  • Simmer for 2 or 3 minutes, taste for seasoning.
  • Add prepared tomatoes and parsley.
  • Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
  • Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
  • If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through.
  • If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.

Nutrition Facts : Calories 283.2, Fat 13.4, SaturatedFat 8.3, Cholesterol 44.3, Sodium 237, Carbohydrate 31.7, Fiber 3.3, Sugar 8.7, Protein 10.3

RICH AND CREAMY COQUILLES ST. JACQUES



Rich and Creamy Coquilles St. Jacques image

A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef.

Provided by lazyme

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 lb scallops
1/4 lb mushroom, diced
1 shallot, chopped
1 tablespoon fresh chives, chopped
2 tablespoons dry vermouth
1 1/2 cups cold water
3 tablespoons flour
1/2 cup heavy cream
1 pinch fennel
3 drops lemon juice
salt and pepper

Steps:

  • With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
  • When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
  • Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
  • Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.

Nutrition Facts : Calories 320.4, Fat 23.2, SaturatedFat 14.3, Cholesterol 98.6, Sodium 563.6, Carbohydrate 10.9, Fiber 0.5, Sugar 0.7, Protein 16.1

COQUILLES ST. JACQUES WITH MUSHROOMS



Coquilles St. Jacques With Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, quick, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
2 tablespoons finely chopped shallots
1/4 pound fresh mushrooms, thinly sliced
1 tablespoon lemon juice
1 pound scallops
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons Cognac
1 cup heavy cream

Steps:

  • Heat two tablespoons of the butter in a skillet and add the shallots. Cook about 30 seconds, stirring. Add the mushrooms and half of the lemon juice. Cook, stirring, about one minute.
  • Add the scallops and salt and pepper and cook, stirring, about one and a half minutes. Sprinkle with Cognac and ignite if desired. Cook briefly. Transfer the scallops and mushrooms to a sieve placed in a bowl to collect the juices that will accumulate as you finish the sauce.
  • Put the cream and any liquid that has accumulated from the scallops in the skillet. Cook down over high heat, stirring, about two minutes. The sauce should be reduced to about one cup. Add the remaining lemon juice and swirl in the remaining tablespoon of butter. Add the scallops and mushrooms to the sauce and heat briefly. Serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 528 milligrams, Sugar 3 grams, TransFat 0 grams

More about "coquilles st jacques duglere recipes"

COQUILLES ST. JACQUES (THE BEST) | RICARDO
coquilles-st-jacques-the-best-ricardo image
2012-10-15 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 …
From ricardocuisine.com
5/5 (156)
Total Time 55 mins
Category Appetizers
  • 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.


COQUILLES SAINT JACQUES - JULIA CHILD RECIPES - THE …
coquilles-saint-jacques-julia-child-recipes-the image
1. 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. Set aside. 2. Dry the scallops and cut into …
From theculinarytravelguide.com


COQUILLES SAINT JACQUES - DUNLOP BROTHERS FAMILY …
coquilles-saint-jacques-dunlop-brothers-family image
Ingredients. 2 Tbsp butter; 1/3 cup sliced button mushrooms (can use larger, but will need to slice and then cut in half) 1/4 cup dry white wine; 8 - 12 Medium - large sea scallops
From dunlopbrothers.ca


HOW TO MAKE SCALLOPS COQUILLES ST. JACQUES - BELL' …
how-to-make-scallops-coquilles-st-jacques-bell image
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 …
From bellalimento.com


COQUILLES ST. JACQUES | TOURISM PEI
1 Pound Scallops 2 Tablespoons Butter 1/2 Cup Mushrooms 1/2 Cup Chopped Onion 1/2 Cup Miracle Whip 1/4 Cup Flour Dash of Salt and Pepper 2 Cups Milk 2 Teaspoons Lemon Juice Parmesan Cheese Saute scallops in butter. Add mushrooms and onion. Cook until tender but do not overcook. Heat Miracle Whip in saucepan over low heat. Gradually whisk in flour and …
From tourismpei.com


PIERRE FRANEY - RECIPES - COQUILLES SAINT JACQUES MEUNIERE
2. Place the flour in a dish and add salt and pepper. Blend well. Drain the scallops. Dredge them in flour and add them to a large sieve. Shake to remove excess flour. 3. The scallops must be cooked over high heat without crowding. Heat 3 tablespoons of the oil and 1 tablespoon of butter in a large skillet.
From pierrefraney.com


COQUILLES ST. JACQUES | METRO
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.
From metro.ca


COQUILLE ST. JACQUES - CHEF JEAN PIERRE
Preheat Oven to 375F / 190C. Using a piping bag fitted with a star tip, pipe the WARM mash potatoes around the outside parameter of each individuals serving dish. You could use shells or individuals baking ramekins like a cream brulee dish and reserve. In a frying pan, heat some 2 tablespoons butter, add the shallots sauté for a couple minutes ...
From chefjeanpierre.com


BEST COOKING BREADCRUMB RECIPES: COQUILLES ST. JACQUES DUGLERE
Recipe. 1 first make the potato puree. peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter. 2 put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf. 3 pour on the water, add the lemon juice and poach gently for …
From worldbestbreadcrumbrecipes.blogspot.com


COQUILLES ST. JACQUES RECIPE - FRENCH FOOD WITH LOVE
2018-10-07 Instructions. 1. Preheat the oven to 355 degrees. Cut the large scallops into quarters. Dust the scallops lightly with flour. Dice the shallots, set aside. 2. Wash, peel, and then shred the carrots with a grater, set aside. Peel and dice the garlic, set aside.
From frenchfoodwithlove.com


COQUILLES ST-JACQUES | CANADIAN LIVING
2009-05-12 Melt the 3/8 cups of butter in a non-stick saucepan on medium heat. 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.
From canadianliving.com


ST. DAVID'S DAY RECIPE: COQUILLES ST. DAVID - THE RARE WELSH BIT
2018-03-01 Instructions. Pour 300ml water into a medium-sized saucepan and bring it to a simmer, then add the onion, salt and pepper to form a broth. When the water reaches boiling point, add the pale ale. Gently place the scallops into the broth and poach for 2-3 minutes.
From therarewelshbit.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


COQUILLES SAINT JACQUES RECIPE - COOKIST.COM
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


LOBSTER COQUILLES ST. JACQUES - CTV
Season with salt and pepper and add in the parsley and chives. Cook an additional 10 to 12 minutes until the flavours come together and the sauce thickens. On a parchment-lined baking sheet place, the halved and cleaned lobsters open side up. Fill the lobster shell with the creamy fish mixture and top everything with gruyere cheese.
From more.ctv.ca


BEST COQUILLES SAINT JACQUES RECIPES | FOOD NETWORK CANADA
2009-11-10 Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. Add topping (see instructions) and broil until golden and bubbly, 2 to 3 minutes. Serve immediately. Step 3. Melt the butter in a large sauté pan until foaming. Add the shallot and sauté until soft. Add the mushrooms, and season with salt ...
From foodnetwork.ca


BEST EASY COQUILLES SAINT JACQUES RECIPES - FOOD NETWORK CANADA
2018-04-26 Step 1. Preheat the oven to 400ºF and place six (1 1/2-cup) gratin dishes on 2 sheet pans. Step 2. 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.
From foodnetwork.ca


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


HOW TO COOK THE PERFECT COQUILLES ST JACQUES
2018-12-12 Sweat chopped shallots in butter until soft, then add the wine and reduce. Poach the scallops in the mix for a minute. Photograph: Dan Matthews/The Guardian. Meanwhile, melt the remaining butter ...
From theguardian.com


COQUILLE ST JACQUES RECIPES (PAGE 1) - FOODFERRET
Classic Coquille St Jacques Recipe by Microwave Lady | ifood.tv butter, egg yolks, cherry pepper, thyme, white peppercorn, mushrooms, spring onion, celery, scallop, salt, parmesan cheese, bread crumbs, white wine, half and half, flour In 2 quart casserole place butter mushrooms celery and onions. Microwave at high 10 2 to 3 minutes until butter is melted stir well.
From foodferret.com


THE BEST COQUILLES SAINT JACQUES (BAKED SCALLOP SHELLS ... - FED BY SAB
2021-02-18 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 to taste. Add the scallops, shrimp and ½ cup of the cheese. Stir to combine. Spoon the filling into scallop shells or ramekin (s).
From fedbysab.com


COQUILLES SAINT JACQUES - A FRENCH CLASSIC | GIANGI'S KITCHEN
This coquilles St. Jacques recipe is a wonderful recipe to prepare any time of the year. The perfect Valentine’s Day dinner, date night, family night, or just because. You may also enjoy: Figs with Seared Duck Breasts. Prawn Saltimbocca. Mushrooms Goat Cheese Tart. Farfalle with Peas, Ham and Cheese . Equipment used to make this recipe. Nutrition Facts. Coquilles Saint …
From giangiskitchen.com


COQUILLES ST. JACQUES - SOUTHERN LADY MAGAZINE
2019-09-01 Preheat oven to 350°. Place 6 large baking shells on a rimmed baking sheet. In a large saucepan, bring stock and wine to a simmer over medium heat; simmer for 3 minutes. Add scallops and shrimp; cook for 2 minutes. Remove scallop mixture using a slotted spoon.
From southernladymagazine.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


COQUILLES ST. JACQUES - NEVER NOT HUNGRY
2018-09-16 Use 1 tablespoon of room-temperature butter to grease a 9 x 13-inch baking dish or 6 individual oven-safe gratin dishes. Set aside. Preheat a large skillet over medium heat. Add the butter; once melted, add the shallots and a generous pinch of salt. Cook, stirring frequently, until softened and translucent.
From nevernothungry.com


COQUILLES SAINT-JACQUES - 5 INGREDIENTS 15 MINUTES
Preheat oven to 190 °C (375 °F). Melt 15 ml (1 tbsp) of butter in a large pan over medium heat. Cook the scallops and shrimp 1 minute on each side. Set aside in a plate. In the same pan, melt the rest of the butter. Cook the onion 2 to 3 minutes. Add the El-Ma-Mia fish and seafood seasoning and the thyme.
From 5ingredients15minutes.com


COQUILLES ST. JACQUES | METRO
Preparation: Preheat oven to 450°F (220°C).
From api.metro.ca


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 ST JACQUES RECIPES (PAGE 1) - FOODFERRET
1 Melt 3 tablespoons butter in heavy saucepan over low... Coquilles St. Jacques recipe. Ready In: 30 min. Makes 4 servings, 390 calories per serving Ingredients: bay scallops, mushrooms, white wine, bay leaf, butter, flour, all-purpose, light cream, parsley ... This recipe came from an estate sale. I obtained it when I purchased the family ...
From foodferret.com


BAKED COQUILLES ST. JACQUES | TABLAS CREEK
Pre-heat oven to 325 degrees. Mix bread crumbs with parsley (and, if bread crumbs are unsalted, with salt). Wash scallops in cold water and pat dry. Arrange scallops in single shallow flat-bottomed casserole dish or individual ramekins*. Cover with bread crumbs and parsley mixture. Drizzle butter over bread crumbs and scallops.
From tablascreek.com


Related Search