Seafood Coquille St Jacques

INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES

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.

COQUILLES SAINT JACQUES

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.

CLASSIC FRENCH COQUILLES SAINT-JACQUES

Steps:

• Gather the ingredients.
• In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
• In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
• Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
• Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
• Remove pan from heat and stir in Cognac and scallops.
• Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
• Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

WHAT TO SERVE WITH COQUILLES ST JACQUES? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

HOW TO MAKE COQUILLES SAINT-JACQUES

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.

COQUILLES ST-JACQUES

Steps:

• In a medium sized sauce pan, place potatoes and cover with water. Bring to a boil, add salt then lower to a simmer. Cook until potatoes are tender.

COQUILLES ST. JACQUES FOR 1

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.

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

Steps:

• 1. 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.
• 2. 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.
• 3. 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. Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
• 4. 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
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jlOcxGbq1wc

SEAFOOD COQUILLE ST. JACQUES

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.