How to cook Coquilles St Jacques
- 2 pounds scallops
- 1 sprig parsley
- 3 carrots
- 2 cups white wine
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 4 tablespoons butter
- 1 tablespoon minced onion
- 1/2 pound fresh mushrooms
- 4 tablespoons flour
- 4 tablespoons cream
- Additional salt and pepper
- Parmesan cheese
- Wash and drain scallops; place in a saucepan with parsley, carrots, wine, and seasonings. Simmer for 10 minutes. Remove scallops, drain and dice; reserve the broth.
- Melt 4 tablespoons butter in a saucepan; add mushromms and onion, and saute for 5 minutes. Add reserved broth.
- Make a paste of the flour and cream, and add to the mushroom mixture. Cook 10 minutes until thick and smooth. Add scallops and additional seasoning to taste.
- Place into 8 scallop dishes. Sprinkle with cheese; broil until a delicate brown. May be prepared in advance.
The Coquilles St Jacques recipe easy to prepare 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 St Jacques serves/makes: 8 servings
The Coquilles St Jacques recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Broiled/Grilled