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

Main Ingredient: Scallops
Preparation Method: Baked
Cuisine: French