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
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
1lbRaw scallops (medium size)
2Shallots
4fl ozDry white wine
4fl ozwater
Salt and pepper
1fl ozBéchamel sauce (thick white sauce)
1pinchCayenne pepper
2tbspLight cream (15%)
¼cupGruyère 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)