Side Pannel
Coquilles St. Jacques
Coquilles St. Jacques
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, French, Appetizers, Shellfish
Ingredients List
- 1 lb Scallops
- 4 tb Butter
- 1/2 c Sliced mushrooms
- 3 tb Flour
- 1 c Dry white wine
- 2/3 c Water
- 2 Parsley sprigs
- 4 Whole black peppercorns
- 1 pn Dried thyme
- 1 Bay leaf
- 1/2 c Shallots; or onion
- -chopped
- 1 Egg yolk
- 1/2 c Heavy cream
- 1 ts Lemon juice
- Cayenne to taste
- 1/2 c Dry bread crumbs
- 1/4 c Grated Parmesan cheese
- Butter
- 1 1/2 c Potatoes; cooked and
- -whipped
Directions
Melt 1 Tb butter in a heavy skillet and saute mushrooms. Remove mushrooms
and set aside. Add remaining 3 Tb butter and the flour and cook together
over medium heat 2-3 minutes, stirring constantly.
Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in
a saucepan and bring to a boil. Boil 10 minutes, strain and return liquid
to the pan; add scallops, cover and let simmer 3 minutes. Remove scallops
and set aside. Bay scallops can be served whole; the larger sea scallops
should be sliced into thirds across the grain. Reduce liquid to 1 cup; add
butter-flour mixture and whisk constantly until the mixture thickens. Stir
egg yolk into cream [or you can use evaporated skim milk for a reduced fat
version], add a little of the hot sauce, stir into yolk mixture then stir
back again into the hot sauce and turn off heat. Stir in lemon juice,
cayenne, mushrooms and scallops. Divide into lightly greased scallop shells
(6 servings, if an appetizer) or 3 individual serving casserole dishes (if
entrees). Melt the butter and fry the bread crumbs in a small skillet. Mix
in the grated Parmesan. Sprinkle this mixture over the scallops. With a
pastry tube pipe a line of whipped potatoes around the edges of the
shell/dish.
Place in a 400 degree preheated oven and broil 2 to 4 minutes until the
topping is golden brown.
and set aside. Add remaining 3 Tb butter and the flour and cook together
over medium heat 2-3 minutes, stirring constantly.
Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in
a saucepan and bring to a boil. Boil 10 minutes, strain and return liquid
to the pan; add scallops, cover and let simmer 3 minutes. Remove scallops
and set aside. Bay scallops can be served whole; the larger sea scallops
should be sliced into thirds across the grain. Reduce liquid to 1 cup; add
butter-flour mixture and whisk constantly until the mixture thickens. Stir
egg yolk into cream [or you can use evaporated skim milk for a reduced fat
version], add a little of the hot sauce, stir into yolk mixture then stir
back again into the hot sauce and turn off heat. Stir in lemon juice,
cayenne, mushrooms and scallops. Divide into lightly greased scallop shells
(6 servings, if an appetizer) or 3 individual serving casserole dishes (if
entrees). Melt the butter and fry the bread crumbs in a small skillet. Mix
in the grated Parmesan. Sprinkle this mixture over the scallops. With a
pastry tube pipe a line of whipped potatoes around the edges of the
shell/dish.
Place in a 400 degree preheated oven and broil 2 to 4 minutes until the
topping is golden brown.
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