Coquilles St Jacques A La Parisienne Food

COQUILLE SAINT-JACQUES

Steps:

• In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).
• In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.
• In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
• Preheat the broiler.
• To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.
• Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.

COQUILLES ST. JACQUES

Steps:

• If using large scallops, cut into 3 or 4 pieces.
• In med. saucepan, cook and stir onion in butter until tender.
• Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
• Add mushrooms; simmer 2 minutes longer.
• Drain liquid from scallop mixture; set aside.
• Melt 1/3 cup butter in medium saucepan over low heat.
• Stir in flour.
• Cook over low heat until mixture is smooth and bubbly.
• Remove from heat; Stir in reserved liquid and cream.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute, then add parsley.
• Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
• Heat through, stirring often.
• Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
• reserved sauce.
• Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
• Place baking dishes on baking sheet.
• Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
• Sprinkle crumbs over the tops and serve.

COQUILLES SAINT-JACQUES A LA PARISIENNE

Steps:

• Preheat the oven to 375 degrees.
• SCALLOPS:.
• In a heavy 3 to 4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes.
• Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless-steel skillet. Add the scallops and mushrooms, cover and simmer for 5 minutes.
• Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to one cup.
• SAUCE PARISIENNE:.
• In a 2 to 3 quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over medium heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this roux brown.
• Remove the pan from the heat and slowly pour in the reduced poaching liquid (the remaining court bouillon) and the milk, whisking constantly. Then return to hight heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat to medium-low and let it simmer slowly for 1 minute.
• Mix the egg yolks and 1/4 cup of cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of the hot sauce, then whisk the now-heated egg yolk-and-cream mixture back into the remaining sauce in the pan.
• Over medium heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream.
• Pour 2/3 of the sauce parisienne over the scallops and mushrooms and stir together gently.
• Butter six scallop shells or shallow 4 inch ramekins and set on a baking sheet or in a broiler pan, and spoon the scallop mixture into them.
• Top each portion with the remaining sauce and a sprinkle of the gruyere cheese.
• Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.