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Coquilles Saint Jacques Recipe
|Butter||60 Milliliter (4 Tablespoons)|
|Mushrooms||1⁄2 Pound, quartered (250 Grams)|
|Shallots||2 Small, finely chopped|
|Paprika||1 Milliliter (1/4 Teaspoon)|
|Finely chopped parsley||5 Milliliter (1 Teaspoon)|
|Scallops||1 1⁄2 Pound (750 Grams)|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Flour||60 Milliliter (4 Tablespoons)|
|Fennel seed||1 Milliliter (1/4 Teaspoon)|
|Fish stock/Hot light chicken stock||375 Milliliter (1 1/2 Cup)|
|Heavy cream||30 Milliliter (2 Tablespoons)|
|Grated gruyere cheese||125 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 2099 Calories from Fat 985
% Daily Value*
Total Fat 111 g170.7%
Saturated Fat 64.3 g321.3%
Trans Fat 0 g
Cholesterol 398.4 mg
Sodium 2124.3 mg88.5%
Total Carbohydrates 83 g27.8%
Dietary Fiber 4.9 g19.4%
Sugars 5.4 g
Protein 170 g340.1%
Vitamin A 77% Vitamin C 62.2%
Calcium 27.5% Iron 42.3%
*Based on a 2000 Calorie diet
Add mushrooms, shallots, paprika and parsley.
Add scallops and wine; season well with pepper.
Cover and bring to boil over medium-high heat.
Turn scallops over and remove pan from heat.
Let stand 30 seconds.
Remove scallops from frying pan using slotted spoon and set aside.
Pour remaining contents in pan into bowl; set aside as well.
Heat remaining butter in saucepan until melted.
Add flour and mix well; cook 1 minute over low heat while stirring constantly.
Pour mushrooms and liquid from bowl into saucepan.
Add fennel seed and mix well to incorporate.
Pour in chicken stock, mix and season.
Add cream and bring to boil.
Cook 8 minutes over low heat.
Place scallops in sauce and simmer 1 minute to reheat.
Spoon mixture into scallop shells set on ovenproof tray.
Top with cheese and broil in oven until melted.