Recipe

Coquilles St Jacques Recipe


COQUILLES ST JACQUES Recipe Chefmeow / All my dishes
9 months ago
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dawson Estate in Richardson, Texas in 1987.
Prep:10m Cook:20m Servings:4

Chefmeow

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Ingredients
  • 1-1/2 pounds scallops
  • 1-1/2 cups dry white wine
  • 1 teaspoon salt
  • 6 peppercorns
  • 3 sprigs parsley
  • 1 small bay leaf
  • 1/4 teaspoon thyme
  • 4 tablespoons shallots coarsely chopped
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1/2 pound fresh mushrooms finely chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 3/4 cup milk
  • 3 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice
  • 1 teaspoon cayenne pepper
  • 1/2 cup grated Swiss cheese
  • 2 tablespoons butter

Directions
  1. Combine scallops, wine, salt, peppercorns, parsley, bay leaf, thyme, shallots and water in saucepan then bring to boil and cover and simmer 5 minutes.
  2. Remove from heat and strain off liquid then put the liquid back on heat and boil it rapidly for about 10-minutes.
  3. Pick scallops out from among the herbs and cut into small pieces and set aside.
  4. Heat two tablespoons butter in a hot skillet then add mushrooms and sauté over low heat 8 minutes then drain and set aside.
  5. Melt 3 tablespoons butter in saucepan and blend in flour.
  6. Gradually add milk stirring constantly until mixture is thick and smooth.
  7. Add reduced cooking liquid and cook stirring for one minute.
  8. 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.
  9. Remove from heat and add lemon juice and cayenne.
  10. 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.
  11. Broil six to eight inches from source for 4 minutes.

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Comments

skyduchess 2 weeks, 2 days ago said:
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.


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