Coquilles St Jacques With Tomatoes 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.

DELICIOUS COQUILLES ST. JACQUES

Steps:

• Prepare bouillon:.
• 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.
• Prepare sauce:.
• Melt butter and saute onions and mushrooms until tender. Remove from heat and stir in flour and pepper, blend well. Put back on heat and gradually stir in cream, bring just to boiling stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add Gruyere and stir until melted. Remove from heat , stir in wine and 1/2 cup prepared bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shell dishes.
• Prepare potatoes:.
• Peel potatoes and dice and cook. Mash potatoes with butter,milk,salt, pepper and yolk. Pipe potatoes around scallop shells on the edges only using pastry bag and star tip. Sprinkle with Parmesan cheese all over.
• Place shells on baking sheet or cookie sheet. Broil 4 " from heat on low until golden brown and heated through. About 2-3 minutes. Depends how cool things became when assembling you can also put in 400F oven for a few minutes first then on broil.

COQUILLES ST. JACQUES

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 WITH TOMATOES

Steps:

• Sprinkle scallops with salt and pepper and set aside.
• Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
• Heat remaining 1 1/2 tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.

COQUILLES ST. JACQUES DUGLERE

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.

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

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

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 NIçOISE

Steps:

• Trim off the ends of the zucchini. Cut it into one-and-a-halfinch lengths; cut each piece lengthwise into quarter-inch slices. Stack the slices and cut them into quarter-inch strips. There should be about one and a half cups. Set aside.
• Cut away and discard the core of the tomato. Peel the tomato and cut it in half. Gently squeeze to remove the seeds. Cut the tomato into quarter-inch cubes. There should be about one cup. Set aside.
• Heat one tablespoon of the oil in a small, heavy skillet and add the zucchini strips and salt and pepper. Cook quickly, stirring and tossing, about one minute. Do not overcook. The strips must remain crisp and tender. Drain.
• Heat the remaining tablespoon of oil in a skillet and add the scallops, salt and pepper. Cook, stirring and tossing, about one and a half to two minutes. Do not overcook.
• Pour the scallops onto a warm serving platter. To the skillet add the butter, garlic and shallots. Cook about 30 seconds, stirring. Add the tomato and cook, stirring, about 30 seconds. Add the zucchini and heat thoroughly. Pour this over the scallops and serve.