How to cook Coquilles Saint-Jacques - 5
- 8 ounces (227 g) scallops, cut into 2 or 4 parts (corals reserved)
- 2 ounces (56 g) melted butter, divided
- 4 tablespoons (60 mL) freshly made breadcrumbs
- 2 teaspoons (10 mL) freshly chopped parsley
- 4 teaspoons (20 mL) all-purpose flour
- 2 tablespoons (30 mL) milk
- 2 ounces (57 g) Gruyere cheese, grated
- 4 ounces (113 g) sliced mushrooms
- 2 green onions, chopped
- 2 tablespoons (30 mL) dry white wine
- 2 teaspoons (10 mL) lemon juice
- Salt and pepper, to taste
- Microwave scallops in 1/2 ounce (14 g) of the melted butter, on 'MEDIUM', for 3 to 5 minutes, stirring once.
- Delicately stir in corals microwave, on 'MEDIUM', for 2 to 3 minutes set aside.
- Mix together 1/2 ounce (14 g) of the melted butter, breadcrumbs and parsley set aside.
- Pour scallops cooking juice into a measuring cup mix in flour and stir in milk salt and pepper.
- Microwave for 1 minute on 'HIGH', stirring once.
- Mix in cheese.
- Pour over scallops well mix.
- Mix together scallops mixture, mushroom slices, green onions, remaining (1 ounce - 28 g) melted butter, dry white wine and lemon juice.
- Pour mixture into 4 shells or individual dishes.
- Arrange into a circle, onto a large plate.
- Sprinkle with reserved breadcrumbs mixture.
- Microwave for 1 to 2 minutes on 'HIGH'.
The Coquilles Saint-Jacques recipe easy to cook and so good!
Trick: Arrange a slice of lemon under each shell, whether to microwave or onto serving plates, to hold shells straight-up.
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 - 5 serves/makes: 4
The Coquilles Saint-Jacques - 5 recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Microwave