Coquilles St Jacques Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

For scallops and sauce
 Sea scallops18 Large (U-10 Size)
 Extra-virgin olive oil2 Tablespoon, divided
 Minced shallots2 Tablespoon
 Minced garlic1 Tablespoon
 Dry white wine1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon
 Unsalted butter4 Tablespoon, sliced
 All purpose flour6 Tablespoon
 Mushroom stock3 Cup (48 tbs)
 Sliced scallions1⁄4 Cup (4 tbs)
 Heavy cream2 Tablespoon
 Cayenne pepper1 Pinch
 Kosher salt To Taste
 Black pepper To Taste
For crumbs topping
 Panko bread crumbs1 Cup (16 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 400 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 7.7 g38.4%

Trans Fat 0 g

Cholesterol 75 mg25%

Sodium 506.5 mg21.1%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.4 g5.4%

Sugars 1 g

Protein 28 g56.6%

Vitamin A 25.1% Vitamin C 29.7%

Calcium 11.7% Iron 11%

*Based on a 2000 Calorie diet

Directions

Saute scallops in 1 Tbsp oil in a saute pan over high heat until browned, 2-3 minutes per side.
Work in batches, using additional oil if needed.
Transfer three scallops each into six 6-ounce shallow broiler-proof ramekins; set aside.
In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 Tbsp oil over medium heat.
Cook until vegetables soften, 2-3 minutes.
Increase heat to high.
Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated.
Once liquid is reduced, add butter, stirring until it melts.
Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes.
Whisk Mushroom Stock into roux until smooth.
Cook until sauce boils, then stir occasionally to prevent sticking while sauce continues to boil and begins to thicken, 5-8 minutes.
Simmer sauce 1 minute more to eliminate flour taste.
Stir in scallions, cream, cayenne, salt, and black pepper.
Combine panko, Parmesan, and parsley in a bowl.
Preheat broiler to high with rack 6 inches below the heating element.
Pour 1/3 - 1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
Broil scallops until crumb topping begins to brown, 3-5 minutes.
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