Recipe

Coquilles Saint-jacques Recipe


Coquilles Saint-Jacques Recipe
Last week-ends pleasures. The Host was good enough to give me the recipe.

22566

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Ingredients
  • 1-1/2 Pounds Fresh Scallops
  • 1 Cup Sauvignon Blanc White Wine
  • 1/4 Cup Parsley,snipped
  • 1/2 teaspoon Sea Salt
  • 2 Tablespoons Butter
  • 2 Cups White Truffles
  • 2 Shallots,chopped
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1/2 Cup Cream
  • 1/2 Cup Comte' Cheese,shredded
  • 1 Cup Homemade Bread,crumbs,soft
  • 2 Tablespoons Butter,melted

Directions
  1. Place scallops,wine,parsley and salt in a saucepan,making sure scallops are covered.
  2. Heat to boiling,reduce heat,simmer uncovered until scallops are tender,about 7 minutes.
  3. Remove scallops and reserve liquid.
  4. Heat liquid to boiling,boil and reduce to 1 Cup,strain and reserve.
  5. Heat 2 Tablespoons butter in saucepan,cook and stir truffles and shallots until tender,about 6 minutes.
  6. Remove from pan and add 3 Tablespoons butter,heat until melted
  7. Remove from heat,stir in flour,cook stirring constantly until smooth.
  8. Remove from heat,stir in reserved liquid,cook and stir about 1 minute.
  9. Stir in the cream,scallops,truffles,shallots and 1/4 cup of the comte' heat until hot.
  10. Toss bread crumbs in melted butter.
  11. Lightly brush 6 copenhagen china shells with butter.
  12. Divide scallop mixture among baking shells.
  13. Sprinkle with remaining comte' and crumbs.
  14. Set oven to broil.
  15. Broil about 5" from heat until crumbs are toasted,about 5 minutes.
  16. Did not want to leave and come home!

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Comments


Don't think it gets much better than that. Thanks and 5 from me


White truffles,did some say white truffles? 5 pts


Wow, this is a very sophisticated recipe! Would love a bite of that!


Oh my oh my! What a delicious combination! I want some of that right now :)
Great recipe - *5*


I cantz afford white truffles, but, lovely recipe.


Wonderful recipe, really a taste treat. (even without the truffles) I used white button mushrooms and it was a wonderful dish.


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