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Coquilles St Jacques

Ingredients
  Scallops in shells 6 Large
  Dry white wine 1⁄4 Pint (150 milliliter)
  Water 1⁄4 Pint (150 milliliter)
  Lemon juice 1 Teaspoon
  Butter 1⁄2 Ounce (15 gram)
  Flour 1⁄2 Ounce (15 gram)
  Double cream 1⁄4 Pint (150 milliliter)
  Cayenne pepper 1 Pinch
  Salt To Taste
  Freshly ground black pepper To Taste
  Grated parmesan cheese 1 Ounce (25 gram)
Directions

GETTING READY
1. Preheat the oven to 190°C/375°F or Gas Mark 5.

MAKING
2. In a saucepan, place the scallops with the wine, water and lemon juice; poach gently for about 10 minutes.
3. Remove from the heat and leave to cool; strain the scallops and slice finely.
4. Reserve the cooking liquid in the pan and boil to reduce to 2/3 cup.
5. In a separate pan, melt the butter and stir in the flour; cook for 2 minutes, stirring constantly.
6. Add the reduced cooking liquid and bring the mixture to boil, stirring constantly.
7. Simmer for about 4 minutes, then add the cream and boil until the mixture is thick.
8. Add the cayenne, salt and pepper; remove from the heat and stir in the sliced scallops.
9. Equally divide the mixture between 4 buttered scallop shells and sprinkle the cheese on the top.
10. To freeze: cool quickly.
11. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
12. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
13. To thaw: remove wrappings and thaw in the refrigerator overnight.
14. Bake at 190°C/375°F or Gas Mark 5 for about 20 minutes or until heated through and golden brown on top.

SERVING
15. Serve in a large serving platter and garnish with grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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