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Coquilles St Jacques

Western.Chefs's picture
Ingredients
  Scallops 6 , prepared and removed from their shells (Reserve 4 Deep Shells)
  Dry white wine 125 Milliliter (1/2 Cup)
  Lemon slice 1
  Onion 1
  White peppercorns 6
  Salt To Taste
  Bay leaf 1
  Mornay sauce 250 Milliliter, made with 1 plus tablespoons each of parmesan and gruyere cheese (1 Cup)
Directions

Put the scallops into a small pan with the wine, lemon, onion, peppercorns, salt and bay leaf and bring to a boil.
Reduce the heat, cover the pan and simmer for 5 minutes.
Remove the scallops from the pan and set aside.
Strain the liquid and return it to the pan.
Return the pan to the heat and bring the liquid to a boil.
Continue to boil until the liquid is reduced to 2 tablespoons.
Stir the mornay sauce into the reduced liquid and adjust the seasoning.
Preheat the broiler to a medium heat.
Cut the scallops into quarters and place them in the reserved shells.
Cover the scallops with the sauce and brown them lightly under the broiler.

Recipe Summary

Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Scallop
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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