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
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
Bring liquid to a boil, on high heat
Reduce heat to medium, reduce liquid and broil 5 minutes
Remove scallops from liquid and place on a warm plate
Reduce cooking liquid by two thirds on high heat
Reduce heat, blend in béchamel sauce, add salt, pepper and cayenne
Simmer uncovered for 8 to 10 minutes
Add scallops and cream to sauce
Pour into baking dish (or scallop shells). Sprinkle with grated cheese
Preheat oven to broil
Broil for 8 to 10 minutes in the top part of the oven (about 8 inches from heat)
Serve
Ingredients
Directions
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
Bring liquid to a boil, on high heat
Reduce heat to medium, reduce liquid and broil 5 minutes
Remove scallops from liquid and place on a warm plate
Reduce cooking liquid by two thirds on high heat
Reduce heat, blend in béchamel sauce, add salt, pepper and cayenne
Simmer uncovered for 8 to 10 minutes
Add scallops and cream to sauce
Pour into baking dish (or scallop shells). Sprinkle with grated cheese
Preheat oven to broil
Broil for 8 to 10 minutes in the top part of the oven (about 8 inches from heat)
Serve