How to cook Coquilles Saint-Jacques - 4
- 1 pound (454 g) scallops, halved
- 1 pound (454 g) small shrimps
- 2 tablespoons (30 mL) chopped green onion
- 1 cup (250 mL) freshly chopped mushrooms
- 3 tablespoons (45 mL) butter
- 3 tablespoons (45 mL) flour
- 1 1/4 cups (310 mL) cream (15%)
- 2 tablespoons (30 mL) freshly chopped parsley
- 1/2 cup (125 mL) grated Gruyere cheese
- Melt a little butter in a saucepan add green onion, scallops, shrimps and mushrooms.
- Cover and simmer for 5 minutes.
- Meanwhile, in a fry pan, melt 3 tablespoons (45 mL) butter.
- Stir in flour and a little salt stir until thick and bubbly.
- Pour in cream, stirring, until thick.
- Stir in parsley and scallops-mushrooms mixture evenly fill buttered shells or individual dishes with mixture.
- Sprinkle with grated cheese and breadcrums.
- Bake in a preheated 350°F (180°C) oven for 10 to 15 minutes, until 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 - 4 serves/makes: 6
The Coquilles Saint-Jacques - 4 recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Baked