Coquille St. Jacques

(4)


Comments 11 comments   

Servings: 4
READY IN
50mins
Ingredients
  • 1 lb large scallop (sliced 2 cups)
  • 3⁄4 cup dry white wine or 3⁄4 cup vermouth
  • 2 cups fresh mushrooms (sliced)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon white pepper
  • 1 bay leaf
  • 2 tablespoons shallots (minced) or 2 tablespoons scallions (minced)
  • 3 tablespoons unsalted butter
  • 4 tablespoons flour
  • 3⁄4 cup milk
  • 1⁄2 cup heavy whipping cream
  • 2 egg yolks
  • 1⁄2 teaspoon lemon juice
  • 3 tablespoons grated swiss cheese
  • 1 cup plain breadcrumbs
  • 1 tablespoon granulated sugar
  • paprika
Directions
  • 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.
 

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