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.
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.
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 ST.-JACQUES
Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells.
Categories Cheese Mushroom Broil Dinner Scallop White Wine
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- 1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.
- 2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
- 3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.
- 4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
- 5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
- 6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
DELICIOUS COQUILLES ST. JACQUES
I love this dish. So creamy and delicious. I can't remember where I got this recipe from. It is the one I turn to all the time. I have the ceramic scallop shells for this dish. You can also add a dash of cayenne pepper to the sauce
Provided by FrenchBunny
Categories < 60 Mins
Time 52m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare bouillon:.
- Combine the ingredients for the bouillon with only 1/2 cup of wine in a medium saucepan. Bring to a boil and simmer 10 minutes. Add other 1/2 cup wine and scallops and simmer another 5 minutes. Drain and reserve liquid and scallops only.
- Prepare sauce:.
- Melt butter and saute onions and mushrooms until tender. Remove from heat and stir in flour and pepper, blend well. Put back on heat and gradually stir in cream, bring just to boiling stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add Gruyere and stir until melted. Remove from heat , stir in wine and 1/2 cup prepared bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shell dishes.
- Prepare potatoes:.
- Peel potatoes and dice and cook. Mash potatoes with butter,milk,salt, pepper and yolk. Pipe potatoes around scallop shells on the edges only using pastry bag and star tip. Sprinkle with Parmesan cheese all over.
- Place shells on baking sheet or cookie sheet. Broil 4 " from heat on low until golden brown and heated through. About 2-3 minutes. Depends how cool things became when assembling you can also put in 400F oven for a few minutes first then on broil.
Nutrition Facts : Calories 878.1, Fat 47.9, SaturatedFat 28.9, Cholesterol 222.7, Sodium 1124.6, Carbohydrate 63.3, Fiber 5.2, Sugar 3.9, Protein 38.1
COQUILLES ST. JACQUES
Thirty Years ago my husband and i were shopping in a speciality cook store and i purchased a set of baking shells. The recipe come with the set. I have made this scallop dish many times since then and it is delicious,EASY,and inpressive.
Provided by Linda Mitchell
Categories Other Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- 1. Clean scallops rinse, and pat dry on paper towel. If scallops are large cut in pieces. Melt butter and saute scallops and mushrooms. NOTE: cut mushrooms in small pieces as well.
- 2. Stir in 3 talespoons flour a little at a time blending well. medium heat. Add milk and cream slowly, cook and stir until slightly thickened. Add salt, white pepper and sherry or brandy.
- 3. Divide mixture into four baking shells. Cover each with bread crumbs.
- 4. Bake at 400 degrees until the bread crumbs are brown. Note: keep a eye on scallops it doesn't take to long to brown.
- 5. I have prepared this inpressive seafood dish for company and it was always a big hit. A plump baked potato and green vegetable is all you need and of coarse, one of your favorite deserts.
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
More about "what to serve with coquille st jacques food"
FRENCH SEAFOOD STARTER: COQUILLES ST JACQUES EN PESTO ...
From snippetsofparis.com
3 DELICIOUS FRENCH FOOD RECIPES PERFECT FOR A CLASSIC ...
From mommykatandkids.com
WHAT TO SERVE WITH COQUILLES SAINT JACQUES
From dymaxtech.com
FRENCH IN A FLASH: COQUILLES ST. JACQUES POT PIES WITH ...
From seriouseats.com
HAPPY VALENTINES VALENTINES DAY – COQUILLE ST. JACQUES ...
From apuginthekitchen.com
WHAT TO SERVE WITH COQUILLES SAINT JACQUES
From edracat.net
COQUILLE ST JACQUES (SCALLOP GRATIN) - CAROLINE'S COOKING
From carolinescooking.com
COQUILLES SAINT JACQUES - JULIA CHILD RECIPES | THE ...
From theculinarytravelguide.com
COQUILLES ST. JACQUES - BRAVADO COOKING
From bravadocooking.com
WHAT TO SERVE WITH COQUILLES ST. JACQUES | JAMES & EVERETT
From jamesandeverett.com
WHAT TO SERVE WITH COQUILLE ST JACQUES RECIPES
From tfrecipes.com
WHAT TO SERVE WITH COQUILLE ST JACQUES : OPTIMAL ...
From recipeschoice.com
COQUILLES SAINT JACQUES - A FRENCH CLASSIC | GIANGI'S KITCHEN
From giangiskitchen.com
COQUILLE ST JACQUES IS AN EASY GOURMET SCALLOP RECIPE.
From cookingnook.com
WHAT TO SERVE WITH COQUILLES SAINT JACQUES
From cigartheworld.com
INA GARTEN'S COQUILLES SAINT JACQUES RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT TO SERVE WITH COQUILLES SAINT JACQUES
From intooutside.org
WHAT TO SERVE WITH COQUILLES SAINT JACQUES
From kitasatu.id
WHAT TO SERVE WITH COQUILLE ST JACQUES - CREATE THE MOST ...
From recipeshappy.com
THE EMPTY NESTER GOURMET: COQUILLES ST. JACQUES (SCALLOPS ...
From emptynestergourmet.blogspot.com
QUESTION: WHAT TO SERVE WITH COQUILLES ST JACQUES ...
From montalvospirits.com
COQUILLES SAINT JACQUES RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
COQUILLES SAINT JACQUES RECIPE - COOKIST.COM
From cookist.com
HOW TO COOK THE PERFECT COQUILLES ST JACQUES | FOOD | THE ...
From theguardian.com
WHAT DO YOU SERVE WITH COQUILLE ST JACQUES ...
From theburningofrome.com
CLASSIC FRENCH COQUILLES SAINT-JACQUES RECIPE
From thespruceeats.com
COQUILLES SAINT-JACQUES A FRENCH SEAFOOD CLASSIC ...
From perfectlyprovence.co
COQUILLES ST-JACQUES - MANGIA BEDDA
From mangiabedda.com
COQUILLES ST JACQUES RECIPE EMERIL LAGASSE FOOD ... - DELIPAIR
From delipair.com
FOOD WISHES VIDEO RECIPES: COQUILLES ST-JACQUES – HEY ...
From foodwishes.blogspot.com
WHAT TO SERVE WITH COQUILLES ST JACQUES RECIPES
From tfrecipes.com
COQUILLES ST. JACQUES (THE BEST) - RICARDO
From ricardocuisine.com
SIDES FOR COQUILLES ST. JACQUES? - FOOD52
From food52.com
BEST COQUILLES SAINT JACQUES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
COQUILLES SAINT-JACQUES RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
BEST COQUILLES ST. JACQUES-LACTOSE FREE RECIPES | FOOD ...
From foodnetwork.ca
COQUILLES ST JACQUES RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
COQUILLES ST. JACQUES - EPICURUS.COM RECIPES
From epicurus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love