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Coquilles Saint Jacques

chef.jackson's picture
Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Scallops 2 Pint
  Butter stick 1⁄2
  Onion 1 , chopped fine
  Flour 4 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 1 Tablespoon
  Egg yolks 2 , beaten
  Fresh bread crumbs 1 1⁄2 Cup (24 tbs), buttered
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat the oven to 425° F.

MAKING
2) In a skillet, mix the water, wine, salt and cayenne together.
3) Add the scallops and simmer for 5 minutes, then remove with a slotted spoon and finely chop them.
4) In a skillet, saute the onion in butter, until tender.
6) Stir in the flour, gradually stir in the cooking broth, until the sauce is thickened.
7) Stir in the garlic and parsley, stir constantly and cook for 5 minutes.
8) Gradually stir the sauce into the beaten egg yolks, then stir in the scallops and heat thoroughly.
9) Pour the mixture into individual scallop shells and sprinkle with a mixture of breadcrumbs and cheese.
10) Bake in the preheated oven for about 5 minutes, until brown.

SERVING
11) Serve the Coquilles Saint Jacques, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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