Coquilles St Jacques Recipe
Ingredients
| Scallops | 6 | |
| Dry white wine | 150 Milliliter | |
| Water | 150 Milliliter | |
| Lemon juice - 1 x 5 ml spoon/1 teaspoon | ||
| Butter | 15 Gram | |
| Flour | 15 Gram | |
| Double cream | 150 Milliliter | |
| Cayenne pepper - a pinch | ||
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Parmesan cheese | 25 Gram | |
Directions
GETTING READY
1. Preheat the oven to 190°C/375°F or Gas Mark 5.
MAKING
2. In a saucepan, place the scallops with the wine, water and lemon juice; poach gently for about 10 minutes.
3. Remove from the heat and leave to cool; strain the scallops and slice finely.
4. Reserve the cooking liquid in the pan and boil to reduce to 2/3 cup.
5. In a separate pan, melt the butter and stir in the flour; cook for 2 minutes, stirring constantly.
6. Add the reduced cooking liquid and bring the mixture to boil, stirring constantly.
7. Simmer for about 4 minutes, then add the cream and boil until the mixture is thick.
8. Add the cayenne, salt and pepper; remove from the heat and stir in the sliced scallops.
9. Equally divide the mixture between 4 buttered scallop shells and sprinkle the cheese on the top.
10. To freeze: cool quickly.
11. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
12. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
13. To thaw: remove wrappings and thaw in the refrigerator overnight.
14. Bake at 190°C/375°F or Gas Mark 5 for about 20 minutes or until heated through and golden brown on top.
SERVING
15. Serve in a large serving platter and garnish with grated cheese.
1. Preheat the oven to 190°C/375°F or Gas Mark 5.
MAKING
2. In a saucepan, place the scallops with the wine, water and lemon juice; poach gently for about 10 minutes.
3. Remove from the heat and leave to cool; strain the scallops and slice finely.
4. Reserve the cooking liquid in the pan and boil to reduce to 2/3 cup.
5. In a separate pan, melt the butter and stir in the flour; cook for 2 minutes, stirring constantly.
6. Add the reduced cooking liquid and bring the mixture to boil, stirring constantly.
7. Simmer for about 4 minutes, then add the cream and boil until the mixture is thick.
8. Add the cayenne, salt and pepper; remove from the heat and stir in the sliced scallops.
9. Equally divide the mixture between 4 buttered scallop shells and sprinkle the cheese on the top.
10. To freeze: cool quickly.
11. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
12. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
13. To thaw: remove wrappings and thaw in the refrigerator overnight.
14. Bake at 190°C/375°F or Gas Mark 5 for about 20 minutes or until heated through and golden brown on top.
SERVING
15. Serve in a large serving platter and garnish with grated cheese.
Chef
