How To Make Coquilles Saint-Jacques
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
46
Sourness
29
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Shallot (diced)1
Salt1 cup
White Wine450 g
Sea Scallops1 cup
Heavy Whipping Cream1
Egg Yolk1 pinch
Cayenne Pepper (to taste)2 tsps
Tarragon (minced fresh)1 tsp
Lemon Zest1 pinch
PaprikaDirections:
1
Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes
2
Stir mushrooms, salt, and black pepper into shallots
3
Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes
4
Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer
5
Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side
6
Transfer scallops to a bowl
7
Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately
8
Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream
9
Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes
10
Stir often
11
Turn off heat and let mixture cool for 1 minute
12
Quickly whisk egg yolk into cream sauce until combined
13
Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce
14
Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion
15
Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms
16
Sprinkle lightly with Gruyere cheese and paprika or cayenne
17
Turn oven's broiler to high
18
Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet
19
Place filled shells onto foil and press lightly to help them stay level
20
Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes
21
Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves