How to cook Coquilles Saint-Jacques - 1
- 1 pound (454 g) scallops
- 1 can crab meat, drained
- 1 large can salmon, with liquid
- 4 tablespoons (60 mL) flour
- 1/4 cup (60 mL) butter
- 2 tablespoons (30 mL) green onion
- 2 cups (500 mL) milk
- Salt and pepper
- 1/4 pound (113 g) grated Swiss cheese
- 2 egg yolks, slightly beaten
- 1/4 cup (60 mL) evaporated milk
- 1/4 cup (60 mL) white wine
- Mashed potatoes
- Drain and dry scallops with paper toweling.
- Half scallops (large ones) roll to coat scallops with flour (reserve remaining flour).
- Melt half of butter in a fry pan.
- Saute green onion, for approximately 1 minute, then saute scallops for 2 to 3 minutes, long enough to lightly cook scallops.
- Remove scallops from the fry pan reserve.
- Mix together remaining flour and butter mix into fry pan juices.
- Slowly pour in milk, stirring until smooth and thickened.
- Drain salmon, reserving salmon and liquid separately mix salmon juices into sauce.
- Salt and pepper, to taste.
- Add grated Swiss cheese mix until melted.
- Mix together slightly beaten egg yolks and evaporated milk cook for 2 to 3 minutes.
- Thin sauce with white wine add scallops.
- Check for seasonings.
- Skin, bone and cut salmon into big chunks delicately mix into sauce.
- Mix in crab meat.
- Pour into individual serving dishes or shells.
- Garnish all around with mashed potatoes sprinkle sauce mixture with breadcrumbs.
- Bake in a preheated 450 degrees F ( 230°C) oven, until potatoes are golden brown.
The Coquilles Saint-Jacques recipe easy to cook and so good!
In France the scallop is called a coquille St Jacques, literally a St James shellfish (in Canadian French, petoncle is more commonly used).
This recipe for Coquilles Saint-Jacques - 1 serves/makes: 6
The Coquilles Saint-Jacques - 1 recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Baked