{"id":7419,"date":"2021-01-18T12:26:34","date_gmt":"2021-01-18T17:26:34","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7419"},"modified":"2021-01-18T12:27:04","modified_gmt":"2021-01-18T17:27:04","slug":"coquille-st-jacques","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=coquille-st-jacques","title":{"rendered":"Coquille St Jacques"},"content":{"rendered":"

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.
\nYou 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<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> lb<\/span> Raw scallops (medium size)<\/span><\/div>\n
2<\/span> <\/span> Shallots<\/span><\/div>\n
4<\/span> fl oz<\/span> Dry white wine<\/span><\/div>\n
4<\/span> fl oz<\/span> water<\/span><\/div>\n
Salt and pepper<\/span><\/div>\n
1<\/span> fl oz<\/span> B\u00e9chamel sauce (thick white sauce)<\/span><\/div>\n
1<\/span> pinch<\/span> Cayenne pepper<\/span><\/div>\n
2<\/span> tbsp<\/span> Light cream (15%)<\/span><\/div>\n
¼<\/span> cup<\/span> Gruy\u00e8re cheese, grated<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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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<\/p>\n<\/div>\n<\/div>\n

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Bring liquid to a boil, on high heat<\/p>\n<\/div>\n<\/div>\n

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Reduce heat to medium, reduce liquid and broil 5 minutes<\/p>\n<\/div>\n<\/div>\n

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Remove scallops from liquid and place on a warm plate<\/p>\n<\/div>\n<\/div>\n

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Reduce cooking liquid by two thirds on high heat<\/p>\n<\/div>\n<\/div>\n

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Reduce heat, blend in b\u00e9chamel sauce, add salt, pepper and cayenne<\/p>\n<\/div>\n<\/div>\n

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Simmer uncovered for 8 to 10 minutes<\/p>\n<\/div>\n<\/div>\n

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Add scallops and cream to sauce<\/p>\n<\/div>\n<\/div>\n

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Pour into baking dish (or scallop shells). Sprinkle with grated cheese<\/p>\n<\/div>\n<\/div>\n

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Preheat oven to broil<\/p>\n<\/div>\n<\/div>\n

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Broil for 8 to 10 minutes in the top part of the oven (about 8 inches from heat)<\/p>\n<\/div>\n<\/div>\n

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Serve<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[59,58],"class_list":["post-7419","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-appetizers","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7419"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7419"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}