Coquille St. Jacques
From fewls 8 years agoIngredients
- 1 lb bay scallops shopping list
- 1 small sliced onion shopping list
- ½ lemon sliced shopping list
- 1 bay leaf shopping list
- ½ c dry white wine shopping list
- ½ c water shopping list
- 3 T unsalted butter shopping list
- 2 T minced shallots shopping list
- ½ tsp minced garlic shopping list
- 6 oz baby chanterelles shopping list
- 2 T flour shopping list
- ½ c milk shopping list
- 1 tsp fresh lemon juice shopping list
- ½ tsp salt shopping list
- ¼ tsp pepper shopping list
- Pinch of cayenne shopping list
- 2 T minced parsley shopping list
- 2 T minced green onions shopping list
- ½ c heavy cream shopping list
- ½ c shredded gruyere shopping list
- ½ c dried bread crumbs shopping list
- 1 T melted butter shopping list
- 2 1/2 tablespoons paprika shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons garlic powder shopping list
- 1 tablespoon black pepper shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon cayenne pepper shopping list
- 1 tablespoon dried oregano shopping list
- 1 tablespoon dried thyme shopping list
- ¼ c grated Parmesan cheese shopping list
How to make it
- Butter 4 large ramekins. Place on baking sheet.
- Combine scallops, sliced onions, sliced lemons bay leaf wine and water. Bring to a simmer and poach the scallops until firm – 3 minutes. Remove scallops with a slotted spoon.
- Strain the scallop water into a clean container,
- In a sauté pan, melt 1 T butter over medium high heat.
- Add shallots and garlic, cook stirring for 30 seconds.
- Add mushrooms and sauté for r minutes.
- Remove with a slotted spoon.
- Add 2 T butter over medium heat.
- Add flour and cook stirring constantly for 2 minutes to a light roux.
- Slowly add poaching liquid, stirring constantly until thickened about 2 minutes.
- Add milk first and stir until thoroughly mixed, stir in the salt, pepper and cayenne, Whisk well, and then add the lemon juice.
- Bring to a boil for one minute.
- Add parsley, green onions simmer for 1 minute.
- Add cream and Gruyere; stir well and remove from heat.
- Fold in scallops and mushrooms and pour into ramekins.
- In a small bowl, combine the bread crumbs, butter, salt, garlic powder, cayenne, oregano, paprika, thyme,black pepper and onion powder. Sprinkle over the scallops/mushrooms and then finish with the Parmesan.
- Run under broiler until just crisp and brown, being careful not to overcook about 1-2 minutes.
- Serve immediately.
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