Best Coquille St Jacques Scallops With Beurre Blanc Recipes

COQUILLE ST. JACQUES - FRANCE

Steps:

• Add in pot: water, wine, shallot, bay leaf, a drop of oil, lemon and salt.
• Add scallops sliced --they should be covered by the liquid. Simmer covered with a lid and let cook 5 minutes.
• Remove scallops from cooking liquid and strain, keep the juice.
• In frying pan, cook sliced mushrooms in the 2 tablespoons of olive oil for about 5 minutes, stirring often.
• Prepare 4 dishes.
• Divide scallops in each.
• Divide shrimp in each.
• Divide mushroom and put on top.
• In medium saucepan, prepare white sauce: Melt butter over medium flame and pour flour in; stir. Reduce heat and add a bit at a time the cooking juice; stir and mix. Do this until the sauce is thickened.
• Season with salt and pepper; add the cream.
• Pour over the seafood equally.
• Sprinkle with the breadcrumbs and dot with butter.
• Put under grill for about 10 minutes.

COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC

Steps:

• Wash and dry the scallops and separate the coral from the white flesh.
• Peel and smash the garlic.
• Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
• Season to taste.
• Place on paper towel and keep hot between two plates over a pan of hot water.
• Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
• Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
• Serve immediately with a dry rose wine.

CREAMY CHEESY COQUILLES ST. JACQUES/ SCALLOPS

Steps:

• Lightly grease or butter 8 large scallop shells or 8 small ramekins.
• Combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. Bring to a boil.
• Add scallops and simmer 6 minutes. Drain. Set aside.
• Melt 4 T. butter in saute pan. Add onions and mushrooms. Saute until wilted and soft.
• Whisk in flour and pepper. Cook 30 seconds.
• Whisk in cream and milk. Bring to boil, whisking constantly, until thickened.
• Add cheese, wine, 1 T. lemon juice and parsley. Whisk and cook until blended and cheese has melted. Add scallops.
• Divide mixture into 8 shells or ramekins.
• Combine bread crumbs and 2 T. melted butter. Sprinkle on scallop mixture.
• Broil 4" from heat for 2-3 minutes, or until crumbs are brown and sizzling.

COQUILLE ST. JACQUES (SCALLOPS)

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.

COQUILLES ST.-JACQUES WITH BEURRE BLANC

Steps:

• Marinate scallops in vermouth 15 minutes.
• Make beurre blanc:
• Simmer shallot in vinegar and wine in a small heavy saucepan until liquid is reduced to about 1 tablespoon. Remove from heat and add water. Reduce heat to low and cook, whisking in 6 tablespoons butter 1 tablespoon at a time, adding each new piece before previous one has melted completely and occasionally lifting pan from heat to cool mixture. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in tarragon and salt and pepper to taste. Keep warm off heat, covered.
• Cook scallops:
• Drain scallops and pat dry between paper towels. Heat 1 1/2 tablespoons of remaining butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. While butter is heating, season half of scallops with salt and pepper. Sauté scallops, turning once, until just cooked through, about 4 minutes total. Wipe out skillet and sauté remaining scallops in remaining 1 1/2 tablespoons butter in same manner.
• Serve scallops with beurre blanc.