coquilles st. jacques (scallops with mushrooms)
(1 rating)
An Elegant dish for any special occasion. I use scallop shells, but you may use individual ramekins to serve.
(1 rating)
yield
4 serving(s)
Ingredients For coquilles st. jacques (scallops with mushrooms)
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4 Tbspbutter, unsalted
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2 Tbspshallots, finely chopped
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2 cmushrooms, thinly sliced
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kosher salt and freshly ground black pepper to taste
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1/2 cdry white wine
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1 lbsea or bay scallops
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2 Tbspall purpose flour
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1/2 cmilk
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1 cplus 2 tablespoons heavy cream
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pinchcayenne pepper
- TOPPING
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1/3 cgruyere cheese
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3 Tbspbread crumbs
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2 Tbspbutter, unsalted, melted
How To Make coquilles st. jacques (scallops with mushrooms)
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1Melt 1 tablespoon butter in a saucepan and saute` the shallots. Cook briefly and then add the mushrooms. Cook until wilted and add salt, pepper and wine.
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2Add scallops and bring to a boil. Cook until scallops are heated through, stirring gently as necessary. Take care not to let scallops overcook or they will toughen.
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3Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
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4Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
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5Add the milk and the 1 cup of cream. Cook for about 5 minutes. Add salt and pepper to taste along with a pinch of cayenne pepper.
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6Whip remaining 2 tablespoons cream and fold into the sauce.
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7Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
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8Spoon sauce over the scallop. Preheat the broiler to high.
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9TOPPING: Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
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