Coquilles St. Jacques

This classic French dish transforms tender scallops into a luxurious entree or sophisticated appetizer. The scallops are gently poached in a aromatic court-bouillon of white wine, shallots, and herbs, then nestled in a rich, velvety cream sauce enriched with sauted mushrooms. A topping of buttery bread crumbs and grated Parmesan is broiled until golden and crisp, providing a delightful textural contrast to the soft seafood. The subtle hint of lemon and cayenne brightens the richness, making it perfect for romantic dinners or special occasions. Its a timeless recipe that showcases the natural sweetness of scallops with elegant simplicity.

Cooking Method: Baking, Boiling, Frying, Sautéing, Stewing

Cuisine: French

Courses: Side Dishes

Difficulty: Advanced

Servings: 3

Calories: 796.2

Description

This classic French dish transforms tender scallops into a luxurious entree or sophisticated appetizer. The scallops are gently poached in a aromatic court-bouillon of white wine, shallots, and herbs, then nestled in a rich, velvety cream sauce enriched with sauted mushrooms. A topping of buttery bread crumbs and grated Parmesan is broiled until golden and crisp, providing a delightful textural contrast to the soft seafood. The subtle hint of lemon and cayenne brightens the richness, making it perfect for romantic dinners or special occasions. Its a timeless recipe that showcases the natural sweetness of scallops with elegant simplicity.

Ingredients

1 pound Scallops
4 tablespoon Butter
1/2 cup Sliced mushrooms
3 tablespoon Flour
1 cup Dry white wine
2/3 cup Water
2 Parsley Sprigs
4 Whole Black peppercorns
1 pn Dried thyme
1 Bay Leaf
1/2 cup Shallots; or onion

Directions

1
Melt 1 tablespoon of butter in a heavy skillet over medium heat and saut the sliced mushrooms until browned. Remove mushrooms and set aside.
2
In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to form a roux. Set aside.
3
In a saucepan, combine the dry white wine, water, parsley sprigs, peppercorns, thyme, bay leaf, and chopped shallots (or onion). Bring to a boil.
4
Boil the liquid for 10 minutes, then strain it into a clean pan, discarding the solids.
5
Add the scallops to the strained liquid, cover, and simmer for 3 minutes. Remove scallops and set aside. If using large sea scallops, slice them into thirds across the grain.
6
Reduce the remaining liquid in the pan to 1 cup. Whisk in the butter-flour mixture and cook, stirring constantly, until the sauce thickens.
7
In a small bowl, whisk together the egg yolk and heavy cream. Temper the egg mixture by slowly stirring in a ladle of the hot sauce.
8
Pour the tempered egg mixture back into the hot sauce, stirring constantly. Remove from heat immediately to prevent curdling.
9
Stir in the lemon juice, cayenne pepper, sauted mushrooms, and scallops.
10
Divide the mixture evenly among lightly greased scallop shells or individual baking dishes.
11
In a small skillet, melt a bit more butter and fry the bread crumbs until golden. Mix in the grated Parmesan cheese.
12
Sprinkle the crumb mixture evenly over the scallops. Pipe whipped potatoes around the edges of the dishes for garnish.
13
Place under a preheated broiler for 2-4 minutes until the topping is golden brown and bubbly. Serve immediately.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 796.2kcal

% Daily Value *
Total Fat 20.6g32%
Saturated Fat 9.2g46%
Cholesterol 72.0mg24%
Sodium 778.4mg33%
Total Carbohydrate 140.8g47%
Dietary Fiber 48.6g195%
Sugars 12.4g
Protein 41.6g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, coquilles, st jacques, french cuisine, seafood, mushrooms, white wine, cream sauce, bread crumbs, parmesan, shallots, thyme, bay leaf, broiled, appetizer, entree, date night, classic, rich, comfort food

Read it online: https://www.chefs-mate.com/recipe/coquilles-st-jacques-2/