COQUILLES ST JACQUESFrom chefmeow 9 years ago
- 1-1/2 pounds scallops shopping list
- 1-1/2 cups dry white wine shopping list
- 1 teaspoon salt shopping list
- 6 peppercorns shopping list
- 3 sprigs parsley shopping list
- 1 small bay leaf shopping list
- 1/4 teaspoon thyme shopping list
- 4 tablespoons shallots coarsely chopped shopping list
- 1/2 cup water shopping list
- 2 tablespoons unsalted butter shopping list
- 1/2 pound fresh mushrooms finely chopped shopping list
- 3 tablespoons unsalted butter shopping list
- 1/4 cup flour shopping list
- 3/4 cup milk shopping list
- 3 egg yolks shopping list
- 1/2 cup heavy cream shopping list
- 1 teaspoon lemon juice shopping list
- 1 teaspoon cayenne pepper shopping list
- 1/2 cup grated swiss cheese shopping list
- 2 tablespoons butter shopping list
How to make it
- Combine scallops, wine, salt, peppercorns, parsley, bay leaf, thyme, shallots and water in saucepan then bring to boil and cover and simmer 5 minutes.
- Remove from heat and strain off liquid then put the liquid back on heat and boil it rapidly for about 10-minutes.
- Pick scallops out from among the herbs and cut into small pieces and set aside.
- Heat two tablespoons butter in a hot skillet then add mushrooms and sauté over low heat 8 minutes then drain and set aside.
- Melt 3 tablespoons butter in saucepan and blend in flour.
- Gradually add milk stirring constantly until mixture is thick and smooth.
- Add reduced cooking liquid and cook stirring for one minute.
- Beat egg yolks with cream in a bowl then beat in the hot sauce a little at a time then put sauce back in pan and cook stirring until slightly thickened.
- Remove from heat and add lemon juice and cayenne.
- Spoon the scallop mixture into eight buttered scallop shells or individual casseroles then spoon two tablespoons of the extra sauce into each shell and sprinkle with grated Swiss cheese and dot with remaining butter.
- Broil six to eight inches from source for 4 minutes.
The Cookchefmeow Garland, TX
The Rating2 people
This stuff is HEAVEN in a ramekin.
I had this years ago on a boat with friends and there is nothing better. Thanks for sharing the recipe.
An awesome glass of white wine is recommended.skyduchess in Garland loved it
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