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Coquilles St Jacques

southern.chef's picture
Coquilles St Jacques is simply yummy in taste. Coquilles St Jacques gets its taste from scallops cooked with white wine and parsley, dashed with red pepper. Coquilles St Jacques is inspired by many food joints across world.
  Chopped green onions 3 Tablespoon
  Chopped fresh mushrooms 3⁄4 Cup (12 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Fresh bay scallops 1 Pound
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Red pepper 1 Pinch
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Half and half 1 Cup (16 tbs)
  Egg yolks 2
  Soft breadcrumbs 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon, melted

Saute mushrooms and onions in 3 tablespoons butter in a large skillet until tender.
Add scallops, wine, parsley, lemon juice, salt, and pepper; cover and cook over medium heat 3 minutes.
Drain scallop mixture, reserving 3/4 cup plus 2 tablespoons liquid.
Set aside.
Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Gradually stir in reserved scallop liquid fold in scallop mixture.
Spoon mixture into 6 greased individual baking shells.
Combine breadcrumbs and 1 tablespoon butter; sprinkle evenly over scallop mixture in shells.
Place shells on a large baking sheet.
Broil 3 to 5 minutes or until top is browned and bubbly.

Recipe Summary

Main Dish

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Coquilles St Jacques Recipe