Coquilles St Jacques Julia Child Recipes

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

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.

COQUILLE ST. JACQUES A LA PARISIENNE (JULIA CHILD)

Steps:

• Cooking the scallops Simmer wine and flavorings for 5 minutes. Add scallops and mushrooms to the wine and add enough water to barely cover ingredients. Bring to simmer. Cover and simmer slowly for 5 minutes. Remove scallops and mushrooms with slotted spoon and set aside. The sauce Rapidly boil down the cooking liquid until it is reduced to 2 cups. Melt the butter, blend in flour and cook slowly, stirring, until they foam and froth together for 2 minutes without coloring. Off heat, beat in the boiling cooking liquid, then the milk. Boil, stirring, for 1 minute. Sauce will be very thick. Blend the egg yolks and cream in a bowl, then beat the hot sauce into them by dribbles. Return the sauce to the pan and boil, stirring, for 1 minutes. Thin out with more cream if needed. Season to taste with salt, pepper and lemon juice. Final assembly Cut the scallops (if not bay) into crosswise pieces about 1/8 inch thick. Blend two-thirds of sauce with scallops and mushrooms. Butter the shells and spoon the scallops and mushrooms into them, and cover with the rest of the sauce.* Sprinkle with grated Swiss or Gruyere cheese, dot with butter. Arrange on a broiling pan. 15 minutes before serving, set the scallops 8-9 inches under a moderate broiler to heat through gradually, and to brown the top of the sauce. Serve as soon as possible. *can be set aside or refrigerated until ready to gratiné.

COQUILLES ST. JACQUES WITH MUSHROOMS

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.

HOW TO MAKE COQUILLES SAINT-JACQUES

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 SAINT-JACQUES A LA PARISIENNE

Steps:

• Preheat the oven to 375 degrees.
• SCALLOPS:.
• In a heavy 3 to 4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes.
• Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless-steel skillet. Add the scallops and mushrooms, cover and simmer for 5 minutes.
• Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to one cup.
• SAUCE PARISIENNE:.
• In a 2 to 3 quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over medium heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this roux brown.
• Remove the pan from the heat and slowly pour in the reduced poaching liquid (the remaining court bouillon) and the milk, whisking constantly. Then return to hight heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat to medium-low and let it simmer slowly for 1 minute.
• Mix the egg yolks and 1/4 cup of cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of the hot sauce, then whisk the now-heated egg yolk-and-cream mixture back into the remaining sauce in the pan.
• Over medium heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream.
• Pour 2/3 of the sauce parisienne over the scallops and mushrooms and stir together gently.
• Butter six scallop shells or shallow 4 inch ramekins and set on a baking sheet or in a broiler pan, and spoon the scallop mixture into them.
• Top each portion with the remaining sauce and a sprinkle of the gruyere cheese.
• Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.