WHAT IS COQUILLES ST JACQUES RECIPES

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COQUILLES ST. JACQUES RECIPE | ALLRECIPES



Coquilles St. Jacques Recipe | Allrecipes image

This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!

Provided by DOREENB

Categories     Scallop Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

½ cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
½ pound button mushrooms, sliced
½ cup chopped onion

Steps:

  • In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
  • In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
  • In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
  • Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
  • Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

Nutrition Facts : Calories 887.6 calories, CarbohydrateContent 19.6 g, CholesterolContent 143.3 mg, FatContent 73.7 g, FiberContent 2.1 g, ProteinContent 35.6 g, SaturatedFatContent 24 g, SodiumContent 842 mg, SugarContent 3.7 g

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM ...



Coquilles St. Jacques (Scallops with Mushrooms in Cream ... image

Provided by Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 10

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Steps:

  • Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

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