Best Coquilles St Jacques With Mushrooms Recipes

EASY COQUILLES SAINT JACQUES

Steps:

• Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
• Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
• Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
• Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
• Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.

HOW TO MAKE COQUILLES SAINT-JACQUES

Steps:

• Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
• Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
• Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
• Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
• Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
• Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

COQUILLES ST. JACQUES WITH MUSHROOMS

Steps:

• Heat two tablespoons of the butter in a skillet and add the shallots. Cook about 30 seconds, stirring. Add the mushrooms and half of the lemon juice. Cook, stirring, about one minute.
• Add the scallops and salt and pepper and cook, stirring, about one and a half minutes. Sprinkle with Cognac and ignite if desired. Cook briefly. Transfer the scallops and mushrooms to a sieve placed in a bowl to collect the juices that will accumulate as you finish the sauce.
• Put the cream and any liquid that has accumulated from the scallops in the skillet. Cook down over high heat, stirring, about two minutes. The sauce should be reduced to about one cup. Add the remaining lemon juice and swirl in the remaining tablespoon of butter. Add the scallops and mushrooms to the sauce and heat briefly. Serve.

CLASSIC FRENCH COQUILLES SAINT-JACQUES

Steps:

• Gather the ingredients.
• In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
• In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
• Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
• Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
• Remove pan from heat and stir in Cognac and scallops.
• Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
• Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

COQUILLES SAINT JACQUES

Steps:

• Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.
• To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.
• To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.
• To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)

Steps:

• For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
• Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
• Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
• For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
• Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

COQUILLES ST. JACQUES

Steps:

• In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
• In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
• In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
• Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
• Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS)

Steps:

• 1. Melt 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.
• 2. Add 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.
• 3. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
• 4. Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
• 5. Add 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.
• 6. Whip remaining 2 tablespoons cream and fold into the sauce.
• 7. Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
• 8. Spoon sauce over the scallop. Preheat the broiler to high.
• 9. TOPPING: 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.