Coquilles St. Jacques Recipe
Ingredients
| Water | 175 Milliliter (3/4 Cup) | |
| Sauterne | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Cayenne | 1 Pinch | |
| Scallops | 3⁄4 Pound (Fresh Or Frozen) | |
| Butter | 30 Milliliter (2 Tablespoon) | |
| Onion | 1 Small, minced | |
| Garlic | 1⁄2 Clove (2.5 gm), minced | |
| Flour | 30 Milliliter (2 Tablespoon) | |
| Grated lemon rind | 1⁄4 Teaspoon | |
| Egg yolk | 1 | |
| Cereal cream | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 15 Milliliter (1 Tablespoon) | |
| Buttered soft bread crumbs | 3⁄4 Cup (12 tbs) | |
| Grated parmesan cheese | 30 Milliliter (2 Tablespoon) |
Directions
Heat water and Sauterne with salt and cayenne in a skillet.
Add scallops.
Cover and simmer 5 minutes (10 for frozen).
Drain and save liquid.
Dice scallops and set aside.
Melt butter in the same skillet, add onion and garlic, saute until tender.
Stir in flour, then the reserved liquid.
Cook, stirring until thickened.
Add lemon rind and the egg yolk blended with the cream.
Cook and stir 3 minutes.
Add parsley and chopped scallops.
Spoon mixture into 6 scallop shells or small ramekins.
Top with crumbs and cheese.
Bake at 400F (200C) until nicely browned, about 10 minutes.
Add scallops.
Cover and simmer 5 minutes (10 for frozen).
Drain and save liquid.
Dice scallops and set aside.
Melt butter in the same skillet, add onion and garlic, saute until tender.
Stir in flour, then the reserved liquid.
Cook, stirring until thickened.
Add lemon rind and the egg yolk blended with the cream.
Cook and stir 3 minutes.
Add parsley and chopped scallops.
Spoon mixture into 6 scallop shells or small ramekins.
Top with crumbs and cheese.
Bake at 400F (200C) until nicely browned, about 10 minutes.
Chef
