Coquilles Saint Jacques

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Scallops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound/450 g scallops
  • Salt and freshly ground black pepper
    • 2 shallots, minced
    • Salt and freshly ground black pepper
    • 1 tablespoon chopped fresh parsley
    • Sauce
    • 2 tablespoons butter
    • 1 shallot, minced
    • 2 tablespoons flour
    • 1/2 cup125 ml white wine
    • 1/2 cup/125 ml fish stock
    • 2 tablespoons creme fraiche
    • Lemon juice, to taste
    • Topping
    • 2 tablespoons chopped fresh parsley
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.

    To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.

    To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.

    To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 8 reviews

    • on January 12, 2014

      Flag

      didn't care too much for this recipe. The sauce is very heavy. Kind of took away from the sweetness of the scallops. I loved the mushrooms and the crunchy topping though. If I make this again, I will with modifications.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on June 16, 2013

      Flag

      this is great recipe and easy to do.just make sure your pan is very hot when you sear the scallops.and dry them with a paper towel first to make sure that you get a really nice brown sear.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on June 03, 2013

      Flag

      I have watched (and adored Laura since she first showed up on the Cooking Channel. Kudos to them for finding her way up there in Canada! I only wish she would do more shows! I knew the first time I saw this recipe on TV that I would love this preparation. Scallops have always been my favorite seafood, plump and sweet, and I could never understand the need to wrap them in salty bacon, as some restaurants are wont to do - totally destroys that sweet, delicate flavor! The ingredients in this recipe support, but, do not overpower. Be sure not to overcook; watch them closely. You'll NEVER eat them any other way! Thank you, Laura (and Julia, and Anne!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.