Coquilles Saint Jacques
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
61
Spice
52
Sweetness
49
Sourness
34
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Butter (melted)1 tbsp
Olive Oil450 g
Scallop1
Salt230 g
Mushroom (/250 g)2 tbsps
Parsley (chopped fresh)2 tbsps
Flour5 ml
White Wine125 ml
Fish Stock2 tbsps
Creme Fraiche6 tbsps
Bread Crumb (fresh)Directions:
1
Prepare the scallops: Heat the butter and oil in a large saute pan
2
Season the scallops with salt and pepper and sear 1 minute per side, to brown
3
Do not cook completely
4
Set aside
5
To make the duxelles: Melt the butter in a large saute pan until foaming
6
Add the shallot and saute until soft
7
Add the mushrooms, and season with salt and pepper
8
Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes
9
Transfer the mushrooms to a bowl and stir through the parsley
10
To make the sauce: Melt the butter in the saute pan until foaming
11
Add the shallot and cook until soft
12
Stir in the flour and cook, stirring, 3 minutes
13
Whisk in the wine and boil down by half
14
Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon
15
Remove from the heat and stir in the creme fraiche
16
Check the seasonings, adding salt, pepper, and lemon juice, if needed
17
To assemble the dish: Heat the oven to broil with the oven rack at the top
18
Lay 6 large scallop shells or individual gratin dishes on a baking sheet
19
Divide the mushroom mixture among the shells
20
Arrange six scallops on each, then spoon over the sauce
21
For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes
22
Serve immediately