How to cook Scallops a la Coquilles Saint Jacques
- 1 pound scallops
- 5 cups chicken broth, homemade or canned (2 cans + 2 cans water)
- 1/3 cup white wine
- 1 cup sliced mushrooms
- 1 shallot, minced
- 1/2 cup chopped parsley
- 3 tablespoons butter
- 1 1/2 cups half-and-half (10%) cream
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- BROTH: In a large saucepan, combine chicken broth, wine, mushrooms, shallot and thyme. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes to allow flavors to blend. Transfer to fondue pot, setting flame to keep at a simmer. Garnish broth with parsley.
- WHITE SAUCE: In a medium saucepan over low heat, combine cream and butter; cook, stirring, until butter is melted and cream is warm. Add salt. Whisk in flour, a little at a time. Continue whisking until smooth. Remove from heat and divide white sauce between 4 individual dipping bowls.
- Spear a scallop with fondue fork and fondue for 2 minutes or until cooked through. Immediately dip in white sauce.
The Scallops a la Coquilles Saint Jacques recipe very 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 Scallops a la Coquilles Saint Jacques serves/makes: 4
The Scallops a la Coquilles Saint Jacques recipe is adopted from The 125 Best Fondue Recipes by Ilana Simon - 2001
Main Ingredient: Scallops
Preparation Method: Poached/Simmered