Best Rich And Creamy Coquilles St Jacques Recipes

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

Steps:

• Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
• Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
• Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
• To serve, spoon about 1 tablespoon seafood mixture into each shell.

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.

DELICIOUS COQUILLES ST. JACQUES

Steps:

• Prepare bouillon:.
• Combine the ingredients for the bouillon with only 1/2 cup of wine in a medium saucepan. Bring to a boil and simmer 10 minutes. Add other 1/2 cup wine and scallops and simmer another 5 minutes. Drain and reserve liquid and scallops only.
• Prepare sauce:.
• Melt butter and saute onions and mushrooms until tender. Remove from heat and stir in flour and pepper, blend well. Put back on heat and gradually stir in cream, bring just to boiling stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add Gruyere and stir until melted. Remove from heat , stir in wine and 1/2 cup prepared bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shell dishes.
• Prepare potatoes:.
• Peel potatoes and dice and cook. Mash potatoes with butter,milk,salt, pepper and yolk. Pipe potatoes around scallop shells on the edges only using pastry bag and star tip. Sprinkle with Parmesan cheese all over.
• Place shells on baking sheet or cookie sheet. Broil 4 " from heat on low until golden brown and heated through. About 2-3 minutes. Depends how cool things became when assembling you can also put in 400F oven for a few minutes first then on broil.

RICH AND CREAMY COQUILLES ST. JACQUES

Steps:

• 1. With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
• 2. When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
• 3. Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
• 4. Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
• 5. Replace scallops in sauce and correct seasoning. Mix well and sprinkle with lemon juice to taste.
• 6. Serve immediately.

INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES

Steps:

• Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.