EASY COQUILLES SAINT JACQUES
Steps:
- Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
- Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
- Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
- Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
- Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- HowToStep
- 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.
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
NEW ORLEANS BRUNCH EGGS
Steps:
- In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.
Nutrition Facts :
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
NEW ORLEANS EGGS WITH BRANDY CREAM SAUCE
Make and share this New Orleans Eggs with Brandy Cream Sauce recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 pound of butter in a sauté pan or skillet over low heat.
- Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
- To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
- Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
- Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
- Continue to cook for about 5 minutes or until the sauce is medium thick.
- To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan.
- Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.
- Cook until the egg whites are firm, about 4 minutes.
- Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.
- Place them on a heated platter while you assemble the dishes.
- Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
- Ladle the sauce evenly over the portions.
Nutrition Facts : Calories 1039.3, Fat 85.7, SaturatedFat 50.5, Cholesterol 693.9, Sodium 485.9, Carbohydrate 23.7, Fiber 0.5, Sugar 1.2, Protein 35.7
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