6 to 8
How to cook Coquilles Saint-Jacques - 2
- 2 pounds (1 kg) scallops
- 2 cups (500 mL) dry white wine
- 1 cup (250 mL) water
- 1 teaspoon (5 mL) salt
- A few celery leaves
- A few parsley sprigs
- 1 bay-leaf
- 6 tablespoons (90 mL) butter
- 1 small onion, minced
- 1/2 pound (227 g) thinly sliced mushrooms
- 1 teaspoon (5 mL) lemon juice
- 1/4 cup (60 mL) flour
- 2 egg yolks, lightly beaten
- 1/4 cup (60 mL) whipping cream
- 4 tablespoons (60 mL) breadcrumbs
- Bring white wine, water, salt, celery leaves, parsley sprigs and bay-leaf to boil.
- Add scallops.
- Cover and simmer for 10 minutes.
- Remove scallops, reserving broth.
- Cut scallops into small pieces set aside.
- In a fry pan, melt 2 tablespoons (30 mL) of the butter add onion, mushrooms and lemon juice.
- Simmer for 10 minutes, over low heat.
- Add scallops and simmer for 5 minutes more.
- Prepare a white sauce with remaining butter, flour and sieved cooking liquid.
- As soon as sauce is smooth and creamy, beat together lightly beaten egg yolks and cream add to sauce.
- Beat vigorously, non stop, for 2 minutes.
- Mix in scallop pieces.
- Pour mixture into 6 to 8 buttered shells sprinkle with breadcrumbs and dot with butter.
- Bake in a preheated in a 500 degrees F (260°C) oven, for 5 minutes, or refrigerate and bake later.
- Serve the Coquilles Saint-Jacques with rice.
Prepare coquilles Saint-Jacques ahead of time, refrigerate before serving, bake coquilles for 15 minutes, in a preheated 500 degrees F (260°C) oven.
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 - 2 serves/makes: 6 to 8
The Coquilles Saint-Jacques - 2 recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Baked