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Coquilles St Jacques

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Ingredients
  Scallops 2 Pound
  Dry white wine 2 Cup (32 tbs)
  Unsalted butter 4 Tablespoon
  Shallots 3 , chopped fine
  Small white mushrooms 1⁄2 Pound, thinly sliced
  Flour 3 Tablespoon
  Heavy cream 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
  Lemon juice To Taste
  Bread crumbs 1 Cup (16 tbs), buttered (As Required)
  Buttered bread crumbs 1 Cup (16 tbs) (As Required)
  Parsley 1 Tablespoon, finely chopped (As Required)
Directions

MAKING
1) In a pan, boil the scallops in the wine, drain and reserve the cooking liquid.
2) In a heavy pan, saute the shallots in the 3 tablespoons melted butter, until they are soft.
3) Stir in the sliced mushrooms and saute for 3 to 4 minutes, or until the mushrooms are dry.
4) Sprinkle and stir in the flour, then stir in the reserved scallop liquid and stir until smooth.
5) Allow to simmer gently for 7 to 8 minutes until reduced.
6) Stir in the cream and reduce further until the sauce is thick.
7) Season with lemon juice, salt and pepper to taste.
8) Stir the scallops into the sauce, mix well.
9) Spoon the mixture into individual buttered scallop shells or ovenproof dishes, then cover and place in the refrigerator.
10) Sprinkle lightly with buttered bread crumbs and reheat in a oven or broil just before serving.

SERVING
11) Sprinkle with the chopped parsley and serve on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Scallop
Servings: 
4

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