Coquilles St Jacques Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Scallops2 Pound
 Dry white wine2 Cup (32 tbs)
 Unsalted butter4 Tablespoon
 Shallots3 , chopped fine
 Small white mushrooms1⁄2 Pound, thinly sliced
 Flour3 Tablespoon
 Heavy cream3⁄4 Cup (12 tbs)
 Salt To Taste
 Pepper To Taste
 Lemon juice To Taste
 Bread crumbs1 Cup (16 tbs), buttered (As Required)
 Buttered bread crumbs1 Cup (16 tbs) (As Required)
 Parsley1 Tablespoon, finely chopped (As Required)

Nutrition Facts

Serving size

Calories 659 Calories from Fat 275

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 18.4 g91.9%

Trans Fat 0 g

Cholesterol 168.8 mg

Sodium 573 mg23.9%

Total Carbohydrates 29 g9.8%

Dietary Fiber 1.3 g5.1%

Sugars 2.7 g

Protein 44 g87.1%

Vitamin A 33.8% Vitamin C 24.8%

Calcium 13.1% Iron 14.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a pan, boil the scallops in the wine, drain and reserve the cooking liquid.
2) In a heavy pan, saute the shallots in the 3 tablespoons melted butter, until they are soft.
3) Stir in the sliced mushrooms and saute for 3 to 4 minutes, or until the mushrooms are dry.
4) Sprinkle and stir in the flour, then stir in the reserved scallop liquid and stir until smooth.
5) Allow to simmer gently for 7 to 8 minutes until reduced.
6) Stir in the cream and reduce further until the sauce is thick.
7) Season with lemon juice, salt and pepper to taste.
8) Stir the scallops into the sauce, mix well.
9) Spoon the mixture into individual buttered scallop shells or ovenproof dishes, then cover and place in the refrigerator.
10) Sprinkle lightly with buttered bread crumbs and reheat in a oven or broil just before serving.

SERVING
11) Sprinkle with the chopped parsley and serve on individual serving plates.
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