Coquille St Jacques

This is a classic recipe, St Jacques is the french name for scallops, and it is traditionally served in large shells thus the name Coquille.
You can jazz it up by using court bouillon to make the sauce and you can also add mushrooms to it as my friend Mandie used to do

Yields4 Servings
 1 lb Raw scallops (medium size)
 2 Shallots
 4 fl oz Dry white wine
 4 fl oz water
 Salt and pepper
 1 fl oz Béchamel sauce (thick white sauce)
 1 pinch Cayenne pepper
 2 tbsp Light cream (15%)
 ¼ cup Gruyère cheese, grated
1

Place the scallops, shallots, wine and water in a skillet. Season to taste. Cover with a buttered wax paper (or foil). Press the paper down on the ingredients

2

Bring liquid to a boil, on high heat

3

Reduce heat to medium, reduce liquid and broil 5 minutes

4

Remove scallops from liquid and place on a warm plate

5

Reduce cooking liquid by two thirds on high heat

6

Reduce heat, blend in béchamel sauce, add salt, pepper and cayenne

7

Simmer uncovered for 8 to 10 minutes

8

Add scallops and cream to sauce

9

Pour into baking dish (or scallop shells). Sprinkle with grated cheese

10

Preheat oven to broil

11

Broil for 8 to 10 minutes in the top part of the oven (about 8 inches from heat)

12

Serve

Ingredients

 1 lb Raw scallops (medium size)
 2 Shallots
 4 fl oz Dry white wine
 4 fl oz water
 Salt and pepper
 1 fl oz Béchamel sauce (thick white sauce)
 1 pinch Cayenne pepper
 2 tbsp Light cream (15%)
 ¼ cup Gruyère cheese, grated

Directions

1

Place the scallops, shallots, wine and water in a skillet. Season to taste. Cover with a buttered wax paper (or foil). Press the paper down on the ingredients

2

Bring liquid to a boil, on high heat

3

Reduce heat to medium, reduce liquid and broil 5 minutes

4

Remove scallops from liquid and place on a warm plate

5

Reduce cooking liquid by two thirds on high heat

6

Reduce heat, blend in béchamel sauce, add salt, pepper and cayenne

7

Simmer uncovered for 8 to 10 minutes

8

Add scallops and cream to sauce

9

Pour into baking dish (or scallop shells). Sprinkle with grated cheese

10

Preheat oven to broil

11

Broil for 8 to 10 minutes in the top part of the oven (about 8 inches from heat)

12

Serve

Coquille St Jacques

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