HOW TO MAKE COQUILLES SAINT-JACQUES
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
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
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.
COQUILLE ST. JACQUES (SCALLOPS)
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]
Provided by Alan Leonetti
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 548.2, Fat 27.3, SaturatedFat 15.4, Cholesterol 206.5, Sodium 723.8, Carbohydrate 38.1, Fiber 1.9, Sugar 6, Protein 29.5
SCALLOPS COQUILLES ST. JACQUES
Scallops Coquilles St. Jacques
Provided by Paula Jones
Number Of Ingredients 12
Steps:
- 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 of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
- Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
- Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
- De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
- Stir in cream and thyme and bring to a simmer.
- Preheat broiler to high.
- Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
- Broil until the cheese is browned and bubbling. 2-3 minutes.
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 SAINT JACQUES
Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340, Carbohydrate 19 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 1 g
COQUILLES ST.-JACQUES
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
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.
SCALLOPS IN SHALLOT SAUCE (COQUILLES ST.-JACQUES BORDELAISE)
Provided by Pierre Franey
Categories dinner, quick, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Heat 2 tablespoons of butter in large, heavy skillet and add scallops. Cook, shaking skillet often and stirring the scallops so they cook evenly, 3 or 4 minutes.
- Heat remaining 4 tablespoons of butter in second skillet and add shallots and bread crumbs. Cook, shaking skillet and stirring, over relatively high heat until shallots are lightly browned.
- When scallops have cooked 3 or 4 minutes and are well heated throughout, scatter shallot mixture over all and stir gently to blend. Sprinkle with parsley and stir. Cook about 30 seconds and serve.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 113 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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
INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES
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
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 A LA PROVENCALE - SCALLOPS WITH GARLIC
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
COQUILLES ST. JACQUES FOR 1
Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don't have to. -Betsy Esley, Lake Alfred, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 618 calories, Fat 41g fat (26g saturated fat), Cholesterol 190mg cholesterol, Sodium 573mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
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- 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.
COQUILLE ST JACQUES IS AN EASY GOURMET SCALLOP RECIPE.
From cookingnook.com
Cuisine FrenchTotal Time 20 minsCategory Main CourseCalories 234 per serving
- Coat the scallops with the seasoned flour (seasoned with salt and pepper to your taste). Heat 1 tablespoon of oil and sauté the scallions and garlic over medium heat for 2-3 minutes. Set aside. Heat an additional tablespoon of oil and sauté the scallops over medium heat, browning lightly.
- 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.
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