Coquilles St. Jacques Duglere: A Nostalgic Culinary Journey
Prepare yourself for a delectable trip down memory lane with this exquisite Coquilles St. Jacques Duglere recipe, a delightful find that’s been tucked away for 15 years. Unlock the flavors of the past with a dish that’s not just a meal but a journey through cherished moments. This culinary masterpiece promises a symphony of tastes and textures that will transport you to a realm of gastronomic delight.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Potato |
| 1/2 | Butter |
| 1 | Milk |
| 6-8 | Scallops |
| 1 | Shallot or Onion |
| – | Salt |
| 6 | Peppercorns |
| 1 | Bay Leaf |
| 1/4 | Cup Water |
| 2 | Lemon Juice |
| 1 | Tomato |
| 1 | Butter (for sauce) |
| 1 | Flour |
| 1/4 | Cup Parsley |
| 1 | Butter (for garnish) |
| – | Brown Breadcrumbs |
Nutritional Information:
- Calories: 283.2
- Fat: 13.4g
- Saturated Fat: 8.3g
- Cholesterol: 44.3mg
- Sodium: 237mg
- Carbohydrates: 31.7g
- Fiber: 3.3g
- Sugar: 8.7g
- Protein: 10.3g
Total Time Breakdown:
- Preparation Time: 50 minutes
- Cooking Time: 23 minutes
- Total Time: 1 hour and 13 minutes
Recipe Instructions:
-
Potato Puree:
- Peel and boil the potatoes until tender. Drain and dry them thoroughly.
- Mash the potatoes to a velvety puree, incorporating the milk and butter for a creamy texture.
-
Scallop Preparation:
- In a pan, combine the scallops with sliced shallots or onions, salt, peppercorns, and a bay leaf.
- Pour in water and add lemon juice, poaching the scallops gently for 5 minutes. Avoid boiling to preserve tenderness.
-
Tomato and Butter Sauce:
- Scald and peel the tomatoes, removing seeds and cutting the flesh into quarters.
- Melt butter in a pan, stir in flour, then blend in the strained liquid from the scallops.
- Heat the mixture until it thickens, then add creamy milk and bring to a gentle boil.
- Simmer for 2-3 minutes, adjusting seasoning to taste.
- Incorporate prepared tomatoes and parsley into the sauce.
-
Assembly:
- Slice or quarter the scallops and arrange them in buttered scallop shells.
- Spoon the luscious sauce over the scallops.
- Pipe the earlier-prepared potato puree around each shell.
- Sprinkle the dish with a touch of brown breadcrumbs and a few delicate shavings of extra butter.
-
Finishing Touches:
- If preparing the dish in advance, bake it in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes to ensure it’s heated through.
- If serving freshly cooked, and the scallops, potatoes, and sauce are hot, place them under the grill to achieve a delightful glaze and golden-brown perfection.
This Coquilles St. Jacques Duglere recipe is more than just a set of instructions; it’s a culinary journey that combines flavors, textures, and memories. Take your taste buds on an adventure with this delightful dish that captures the essence of the past and brings it to life on your plate. Whether you’re recreating it after 15 years or trying it for the first time, savor every moment and every bite of this gastronomic masterpiece. Bon appétit!
