Coquilles Saint-Jacques - 2 Recipe

Serves/Makes: 6 to 8

Ingredients:

  • 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
  • Butter
How to cook Coquilles Saint-Jacques - 2:
  • 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.

Notes:

Prepare coquilles Saint-Jacques ahead of time, refrigerate before serving, bake coquilles for 15 minutes, in a preheated 500 degrees F (260°C) oven.

Comment:

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 (more Scallops recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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