Coquille St. Jacques (Scallops) Recipe
Description
Indulge in the most authentic Coquille St. Jacques recipe! This delectable dish embodies the true essence of European cuisine, boasting a rich and creamy sauce that perfectly complements succulent scallops and earthy mushrooms. Serve it elegantly in shells or ramekins for a visually stunning presentation that enhances the dining experience. Unlike other versions that skimp on ingredients like heavy cream, this recipe stays true to tradition, ensuring every bite is a burst of flavor. It’s a culinary masterpiece that’s both easy to make and incredibly delicious!
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories per Serving: 548.2
- Rating: ⭐️⭐️⭐️⭐️⭐️
Ingredients
- 1 cup dry white wine
- 3/4 cup vermouth
- 2 cups fresh mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 bay leaf
- 2 shallots, minced
- 3 scallions, chopped
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1/2 cup Swiss cheese, grated
- 3 tablespoons granulated sugar
- 1 teaspoon paprika
- 1 pound scallops, rinsed and patted dry
Instructions
- Prepare the Scallops: In a saucepan, combine the scallops, white wine or vermouth, sliced mushrooms, salt, pepper, bay leaf, minced shallots, and chopped scallions.
- Simmer: If necessary, add water to almost cover the ingredients. Bring the mixture to a simmer, then cover the pan and let it simmer slowly for 5 minutes.
- Remove Scallops and Mushrooms: After 5 minutes, remove the scallops and mushrooms from the pan and transfer them to a separate bowl.
- Reduce the Cooking Liquid: Increase the heat and rapidly boil down the cooking liquid until it’s reduced to approximately 1 cup in volume.
- Prepare the Sauce: In another pan, melt 3 tablespoons of butter and stir in the flour until smooth. Cook slowly for 2 minutes without allowing it to brown.
- Incorporate the Cooking Liquid: Remove the pan from heat and gradually beat in the reduced scallop cooking liquid. Stir the mixture with a whisk over medium heat until the sauce thickens.
- Adjust Consistency: Thin out the sauce with milk until you achieve the desired consistency.
- Prepare the Cream Mixture: In a bowl, blend the egg yolks with half of the heavy cream. Gradually beat in small amounts of the hot sauce to temper the eggs.
- Finish the Sauce: Return the cream mixture to the pan and stir over medium heat until the sauce reaches a slight boil. Adjust the thickness with additional cream or milk if needed.
- Seasoning: Carefully taste and correct the seasoning, adding lemon juice and sugar if necessary.
- Combine with Scallops and Mushrooms: Fold two-thirds of the sauce into the bowl of scallops and mushrooms, ensuring they are evenly coated.
- Assemble: Spoon the mixture into lightly buttered large shells or individual ramekins, then top with the remaining sauce.
- Add Cheese and Bread Crumbs: Sprinkle grated Swiss cheese over the top, followed by a layer of bread crumbs. Place small dabs of butter on top, then sprinkle with paprika for added flavor and color.
- Broil: Transfer the filled shells or ramekins to the broiler and cook until lightly browned and bubbling.
- Serve: Once golden and bubbling, remove from the broiler and serve immediately, accompanied by crusty bread if desired.
This Coquille St. Jacques recipe is a culinary triumph, boasting layers of flavor and a luxurious texture that will impress even the most discerning palates. Enjoy the authentic taste of European cuisine right in your own home!
