Coquilles St Jacques Recipe
Coquilles St Jacques is simply yummy in taste. Coquilles St Jacques gets its taste from scallops cooked with white wine and parsley, dashed with red pepper. Coquilles St Jacques is inspired by many food joints across world.
Ingredients
| Mushrooms | 3/4 Cup (16 tbs), chopped | |
| 3 tablespoons chopped green onions | ||
| Butter/Margarine | 3 Tablespoon, melted | |
| Scallops | 1 pound | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 1/4 cup soft breadcrumbs | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| 3/4 teaspoon salt Pinch of red pepper | ||
| 3/4 teaspoon salt Pinch of red pepper | ||
Directions
Saute mushrooms and onions in 3 tablespoons butter in a large skillet until tender.
Add scallops, wine, parsley, lemon juice, salt, and pepper; cover and cook over medium heat 3 minutes.
Drain scallop mixture, reserving 3/4 cup plus 2 tablespoons liquid.
Set aside.
Melt 3 tablespoons butter in a 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.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Gradually stir in reserved scallop liquid fold in scallop mixture.
Spoon mixture into 6 greased individual baking shells.
Combine breadcrumbs and 1 tablespoon butter; sprinkle evenly over scallop mixture in shells.
Place shells on a large baking sheet.
Broil 3 to 5 minutes or until top is browned and bubbly.
Add scallops, wine, parsley, lemon juice, salt, and pepper; cover and cook over medium heat 3 minutes.
Drain scallop mixture, reserving 3/4 cup plus 2 tablespoons liquid.
Set aside.
Melt 3 tablespoons butter in a 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.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Gradually stir in reserved scallop liquid fold in scallop mixture.
Spoon mixture into 6 greased individual baking shells.
Combine breadcrumbs and 1 tablespoon butter; sprinkle evenly over scallop mixture in shells.
Place shells on a large baking sheet.
Broil 3 to 5 minutes or until top is browned and bubbly.
Chef
