Coquilles St Jacques Portugaise Scallops With Peppers And Capers Recipes

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

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.

CLASSIC FRENCH COQUILLES SAINT-JACQUES

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.

COQUILLES ST.-JACQUES

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.

COQUILLE ST. JACQUES (SCALLOPS)

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.

COQUILLES ST.-JACQUES PORTUGAISE (SCALLOPS WITH PEPPERS AND CAPERS)

Steps:

• Preheat the broiler to high.
• Sprinkle the scallops with salt and pepper.
• Heat the oil in a large, heavy skillet and add the scallops. Cook over very high heat, stirring, about 2 minutes. Transfer the scallops to a baking dish that will hold the scallops compactly in one layer. Set aside briefly.
• To the skillet add two tablespoons of the butter. When it is melted and hot, add the chopped red and green peppers and the garlic. Cook, stirring, until wilted, about 1 minute.
• Add the capers. Stir. Add the bread crumbs and wine. Heat thoroughly. Spoon the mixture over the scallops.
• Dot the top with the remaining two tablespoons butter and place under the broiler. Let cook about 4 minutes.

COQUILLES ST-JACQUES (GRATINéED SCALLOPS)

Steps:

• Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
• Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
• Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.

COQUILLES ST-JACQUES

Steps:

• In a medium sized sauce pan, place potatoes and cover with water. Bring to a boil, add salt then lower to a simmer. Cook until potatoes are tender.

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.