Coquilles St Jacques Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinServings6
Ingredients
| 6 scallops, prepared and removed from their shells (reserve 4 deep shells) | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon slice | 1 | |
| Onion | 1 | |
| 6 white peppercorns | ||
| Salt | To Taste | |
| Bay Leaf | 1 | |
| Parmesan cheese | 1 Cup (16 tbs), made | |
Directions
Put the scallops into a small pan with the wine, lemon, onion, peppercorns, salt and bay leaf and bring to a boil.
Reduce the heat, cover the pan and simmer for 5 minutes.
Remove the scallops from the pan and set aside.
Strain the liquid and return it to the pan.
Return the pan to the heat and bring the liquid to a boil.
Continue to boil until the liquid is reduced to 2 tablespoons.
Stir the mornay sauce into the reduced liquid and adjust the seasoning.
Preheat the broiler to a medium heat.
Cut the scallops into quarters and place them in the reserved shells.
Cover the scallops with the sauce and brown them lightly under the broiler.
Reduce the heat, cover the pan and simmer for 5 minutes.
Remove the scallops from the pan and set aside.
Strain the liquid and return it to the pan.
Return the pan to the heat and bring the liquid to a boil.
Continue to boil until the liquid is reduced to 2 tablespoons.
Stir the mornay sauce into the reduced liquid and adjust the seasoning.
Preheat the broiler to a medium heat.
Cut the scallops into quarters and place them in the reserved shells.
Cover the scallops with the sauce and brown them lightly under the broiler.
Chef
