HOW TO MAKE COQUILLES SAINT-JACQUES
For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
- Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
- Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
- Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
- Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
- Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 8.3 g, Cholesterol 161.6 mg, Fat 21.6 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 318.8 mg, Sugar 2.3 g
COQUILLES ST. JACQUES FOR 1
Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don't have to. -Betsy Esley, Lake Alfred, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm., Bring liquid in pan to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup., In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes or until golden brown.
Nutrition Facts : Calories 618 calories, Fat 41g fat (26g saturated fat), Cholesterol 190mg cholesterol, Sodium 573mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
COQUILLES ST. JACQUES
Steps:
- Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
- In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
- Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
- In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
- Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
- Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
- Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
- When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram
COQUILLES SAINT JACQUES
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.
- To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.
- To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.
- To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.
COQUILLE ST JACQUES
Make and share this Coquille St Jacques recipe from Food.com.
Provided by Sageca
Categories Canadian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
- In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Sauté for approx 2 minutes.
- Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry Stir until mixture begins to thicken slightly. Stir in salt, scallops and shrimps. Heat through.
- Fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. Grate a little gruyere cheese directly on top. Place in pre-heated oven. Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.
Nutrition Facts : Calories 462.5, Fat 24.2, SaturatedFat 14.5, Cholesterol 92.9, Sodium 895.7, Carbohydrate 30.9, Fiber 1.9, Sugar 2.3, Protein 23.8
SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)
Anne Willan's timeless seafood classic makes for an impressive and elegant main course
Provided by Anne Willan
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
- Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
- Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
- For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
- Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.
Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium
COQUILLE ST. JACQUES
This is one of those dishes that is very simple to make and so indulgently delicious. This recipe is easy to size up or down, so it is perfect for 2 (you and your sweetheart:)) or a dinner party. Serve with a nice spinach salad, fresh French bread and sweet cream butter, and a good Chardonnay. To make it an absolutely memorable meal, try my decadent chocolate bread pudding (Recipe#149885) for dessert. Bon Appetit!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
- Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will become rubbery. Think in terms of heating them, rather than cooking them.) Remove the scallops from the pan and set aside on a plate.
- Add the garlic to the pan and cook for about 30 seconds (do NOT burn the garlic or it will ruin the dish.) Remove the pan from the stove and add the remaining 3/4 cup of dry vermouth. Return the pan to the stove and let it flame. Let the flame burn until nearly extinquished. Add the cream and cook until it is almost reduced by one half. Stir in the cheese, salt and pepper, to taste, and add the scallops to warm, about a minute or so.
- Pour into the warm puff pastry shells and garnish with chopped scallions.
EASY COQUILLES ST JACQUES
This dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime! VIDEO https://www.youtube.com/watch?v=jlOcxGbq1wc
Provided by CLUBFOODY
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
- In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
- Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese (substitute Emmental, Comté, or Jarlsberg). Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
- Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6.
Nutrition Facts : Calories 208.4, Fat 6.6, SaturatedFat 3.7, Cholesterol 39.4, Sodium 19482.2, Carbohydrate 16.9, Fiber 1.1, Sugar 1.3, Protein 16.1
SEAFOOD COQUILLE ST. JACQUES
Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet shops). It's fun and so good!
Provided by Gingerbee
Categories Canadian
Time 27m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- On stovetop melt 1/4 cup butter.
- Add flour, mustard, salt and pepper.
- Stir to bring together, slowly add milk.
- Cook slow approximately 10 minutes to thickened.
- Add parmesean cheese.
- Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
- In another pan, saute shallots in butter and sherry, wine or brandy.
- Add seafood, parsley and barely cook 2-3 minutes.
- Remove from heat, add to sauce.
- Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
- Bake in 400 degree oven just until cheese melts and crumbs brown.
- Serve at once.
Nutrition Facts : Calories 330.2, Fat 16.6, SaturatedFat 9.7, Cholesterol 127.2, Sodium 1115.2, Carbohydrate 14, Fiber 0.5, Sugar 3.6, Protein 20.5
COQUILLE ST. JACQUES (SCALLOPS)
This is one of my favorites and it is the MOST AUTHENTIC RECIPE! Other recipes that omit some of the ingredients, such as the heavy cream, are not the true recipe for this wonderful tasting dish. Also, you must serve it in shells or ramekins & not over a bed of rice. It's just as good as other recipes for this dish that require many more steps. It's YUMMY! If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
- Add water, if necessary, to almost cover ingredients.
- Bring to simmer & then cover pan & simmer slowly for 5 minutes.
- Remove scallops & mushrooms & place into a bowl.
- Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
- Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
- Cook slowly for 2 minutes without browning.
- Remove from heat & beat in the scallop cooking liquid.
- Stir with whip over medium heat until sauce thickens.
- Thin out with milk.
- Blend egg yolks in a bowl with half of the heavy cream.
- Beat in the hot sauce driblets.
- Return to the pan & stir over medium heat until sauce comes to a slight boil.
- Thin out, as necessary, with more cream or milk.
- Carefully correct seasoning & add lemon juice & sugar if needed.
- Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
- Spoon on the remaining sauce & sprinkle with the cheese.
- Top with bread crumbs & place little dabs of butter on top.
- Then sprinkle with paprika.
- Place into broiler until lightly browned & serve with crusty bread if desired.
Nutrition Facts : Calories 548.2, Fat 27.3, SaturatedFat 15.4, Cholesterol 206.5, Sodium 723.8, Carbohydrate 38.1, Fiber 1.9, Sugar 6, Protein 29.5
COQUILLES SAINT JACQUES
Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
- In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
- Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
- In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
- In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
- In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
- Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.
Nutrition Facts : Calories 340, Carbohydrate 19 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 1 g
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