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Coquilles Saint Jacques

Photo: 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
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    • 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.

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    5

    Newest Ratings and Reviews

    Read all 7 reviews

    • on June 16, 2013

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      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.

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    • on June 03, 2013

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      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!

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    • on March 30, 2012

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      This dish was wonderful and my first attempt at french cooking. I didn't have anything close to these cute little individual pans so prepared it in a casserole dish, not as pretty but did the job! Yum! ...ps to moms, even my toddler liked the scallops!

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