Coquilles Saint Jacques is a recipe for scallops in a creamy mushroom wine sauce, topped with Parmesan cheese and browned under a broiler.
You can buy the scallop shells in any cookware or even some hardware stores. Of course, you can use any individual heat proof dishes, but the scallop shells make this recipe special.
You can make this dish with bay scallops (very small), but for me, large sea scallops are are the best way to enjoy this recipe.
Bon Appetit!
Coquilles Saint Jacques
Print recipe| Serves | 4 |
Ingredients
- 2 Tbsp butter
- 1/3 cup sliced button mushrooms (can use larger, but will need to slice and then cut in half)
- 1/4 cup dry white wine
- 8 - 12 Medium - large sea scallops
- 1/4 cup whipping cream
- dash cayenne pepper
- salt and freshly ground pepper, to taste
- 1 Tbsp soft butter
- 1/2 Tbsp all purpose flour
- 1/4 cup freshly grated Parmesan cheese
Garnish (Optional)
- lemon slices and parsley sprigs
Note
Allow 2 - 3 scallops per person. If using as an appetizer, 2 scallops are enough. If scallop shells are not available, individual heat proof dishes may be used.
Directions
|
Slice the mushrooms. If larger than button, slice and then cut in half.  | |
|
Melt the 2 tbsp of butter in a clean frying pan. add the mushrooms and wine and cook until their is just a trace of liquid left.  | |
|
Add the scallops and cook for 2 - 3 minutes (depending on the size of the scallops), turning frequently.  | |
|
Add the cream, cayenne and salt and pepper. Reheat gently. Mix the flour into the tbsp of soft butter to form a soft paste. Add to the mixture and allow it to thicken slightly.  | |
|
Place in the scallop shells.  | |
|
Sprinkle with Parmesan cheese.  | |
|
Place under a hot broiler until golden brown. Serve immediately as an entree or appetizer. | |