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1 hour. Rating. 4 (2,582) Notes. Read 342 community notes. Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread...
- French
- Dinner, Main Course
- 683
- Ingredients
- Directions
½ pound white button mushrooms, sliced
salt and freshly ground black pepper to taste
½ cup heavy whipping cream
2 teaspoons minced fresh tarragon
1 pinch cayenne pepper, or to taste
4 large oven-safe scallop shells
Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; 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, stirring often, until cream sauce is reduced by about half, about 10 minutes. 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 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
- John Mitzewich
- 374
- Dinner, Appetizer
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Recipes. Coquilles Saint Jacques – Julia Child Recipes. Julia Child’s Classic Recipe for Coquilles Saint Jacques. A luscious appetizer of scallops gratineed with wine, garlic, and herbs. Cuisine: French. Chef: Julia Child. Makes: 6 servings. Pair With: Côtes de Provence. About this Recipe.
Ingredients. 12 scallops. 300g prawns. 50g butter. 50g plain flour. 500ml milk. 1 small bunch parsley, chopped. To top. 600g potato, diced. 50g butter. 2 egg yolks. 4 large scallops. 100ml white port. 100ml fish stock. 300ml veal jus. 2 Tbsp redcurrant jelly. 50g butter. Pinch of cayenne. 1 x 5 cm fresh ginger, peeled & julienned.
Instructions. Step 1. Heat mushrooms, 4 tbsp. butter, and 2⁄3 of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and...
Ingredients. Yield:4 to 6 servings. 1½ pounds bay scallops. Salt to taste if desired. Freshly ground pepper to taste. ¼ cup plus 1½ tablespoons virgin olive oil. ¼ cup finely chopped shallots. ¾...
Apr 14, 2010 · Ingredients. 1 package of puff pastry. 4 slices, bacon. 1/3 cup heaping gruyere cheese. 4 tablespoons chopped scallions. 1 pound large sea scallops. 1 cup dry vermouth. 2 tablespoons butter. 1 tablespoon oil. 1 tablespoon crushed fresh garlic. 1 cup heavy whipping cream. salt and pepper to taste.
