Coquilles Saint-Jacques
From rescue_ranger 15 years ago
- 30 minutes to make
- Serves 6
Succulent scallops seared in butter and spice is married with sautéed mushrooms in wine and Cognac then nestled in a scallop shell, tuck in with Gruyere cheese and broiled to bubbly golden brown and served with fresh lemon, you are tasting heaven from the sea “L'amour est sans doute l'émotion humaine la plus forte”
Ingredients
- 1/4 cup all-purpose flour shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon curry powder shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1 1/2 pounds sea scallops shopping list
- 4 tablespoons butter shopping list
- 8 ounces fresh mushrooms, cleaned and sliced shopping list
- 1 cup chopped onion shopping list
- 2/3 cup dry white wine shopping list
- 2 tablespoons cognac shopping list
- 3 tablespoons bread crumbs shopping list
- 2 tablespoons butter, melted shopping list
- 1/3 cup grated gruyere cheese shopping list
- 1 tablespoon fresh lemon juice shopping list
How to make it
- 1) Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.
- 2) Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
- 3) Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown. Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce. 4) Reduce the heat slightly and simmer until the sauce has reduced by half. Remove the pan from the heat and stir in the Cognac and scallops.
- 5) Preheat the oven broiler. Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes.
- 6) Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
People Who Like This Dish 2
- kendam Nowhere, Us
- efitobx Norfolk, VA
- jenniferbyrdez Kenner, LA
- momo_55grandma Mountianview, AR
- rescue_ranger New Baltimore, VA
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The Rating
Reviewed by 4 people-
great family recipe{allergic to fresh water foods} high5
momo_55grandma
in Mountianview loved it
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I'm coming for dinner.
jenniferbyrdez
in kenner loved it
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My kind of recipe!
kidaria
in BC loved it
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