Coquilles St Jacques Scallops With Mushrooms Recipes

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HOW TO MAKE COQUILLES SAINT-JACQUES



How to Make Coquilles Saint-Jacques image

For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time 50m

Yield 4

Number Of Ingredients 15

2 tablespoons unsalted butter
½ cup diced shallots
½ pound white button mushrooms, sliced
salt and freshly ground black pepper to taste
1 cup white wine
1 pound sea scallops
½ cup heavy whipping cream
1 egg yolk
1 pinch cayenne pepper, or to taste
2 teaspoons minced fresh tarragon
1 teaspoon lemon zest
4 large oven-safe scallop shells
¼ cup shredded Gruyere cheese
1 pinch paprika
8 fresh tarragon leaves

Steps:

  • Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
  • Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
  • Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
  • Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
  • Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
  • Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 8.3 g, Cholesterol 161.6 mg, Fat 21.6 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 318.8 mg, Sugar 2.3 g

SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)



Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne) image

Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Provided by Anne Willan

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 16

900g shelled scallops
350ml fish stock
½ bottle (375ml) white wine
350g button mushrooms , trimmed and quartered
juice of ½ lemon , more to taste
2 tbsp toasted breadcrumbs
1 tbsp melted butter
1 ½kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
85g butter
large pinch of grated nutmeg
6 egg yolks
2 shallots , finely chopped
65g butter
35g plain flour
125ml crème fraîche or double cream
8 large scallops shells or shallow individual baking dishes

Steps:

  • For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
  • Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
  • Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
  • For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
  • Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium

EASY COQUILLES SAINT JACQUES



Easy Coquilles Saint Jacques image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock or clam juice
1 cup heavy cream
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 cup small-diced shallots (4 large)
12 ounces cremini mushrooms, caps brushed clean, stems discarded
1/4 cup Cognac or brandy
1 1/2 cups fresh bread crumbs
1/4 cup minced fresh flat-leaf parsley
5 ounces grated Gruyère cheese
1/4 cup good olive oil
2 pounds fresh bay scallops, drained, side muscles removed

Steps:

  • Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
  • Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
  • Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
  • Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
  • Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS)



Coquilles St. Jacques (Scallops with Mushrooms) image

An Elegant dish for any special occasion. I use scallop shells, but you may use individual ramekins to serve.

Provided by Marsha Gardner

Categories     Seafood

Number Of Ingredients 14

4 Tbsp butter, unsalted
2 Tbsp shallots, finely chopped
2 c mushrooms, thinly sliced
kosher salt and freshly ground black pepper to taste
1/2 c dry white wine
1 lb sea or bay scallops
2 Tbsp all purpose flour
1/2 c milk
1 c plus 2 tablespoons heavy cream
pinch cayenne pepper
TOPPING
1/3 c gruyere cheese
3 Tbsp bread crumbs
2 Tbsp butter, unsalted, melted

Steps:

  • 1. Melt 1 tablespoon butter in a saucepan and saute` the shallots. Cook briefly and then add the mushrooms. Cook until wilted and add salt, pepper and wine.
  • 2. Add scallops and bring to a boil. Cook until scallops are heated through, stirring gently as necessary. Take care not to let scallops overcook or they will toughen.
  • 3. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
  • 4. Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
  • 5. Add the milk and the 1 cup of cream. Cook for about 5 minutes. Add salt and pepper to taste along with a pinch of cayenne pepper.
  • 6. Whip remaining 2 tablespoons cream and fold into the sauce.
  • 7. Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
  • 8. Spoon sauce over the scallop. Preheat the broiler to high.
  • 9. TOPPING: Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

COQUILLES ST. JACQUES WITH MUSHROOMS



Coquilles St. Jacques With Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, quick, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
2 tablespoons finely chopped shallots
1/4 pound fresh mushrooms, thinly sliced
1 tablespoon lemon juice
1 pound scallops
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons Cognac
1 cup heavy cream

Steps:

  • Heat two tablespoons of the butter in a skillet and add the shallots. Cook about 30 seconds, stirring. Add the mushrooms and half of the lemon juice. Cook, stirring, about one minute.
  • Add the scallops and salt and pepper and cook, stirring, about one and a half minutes. Sprinkle with Cognac and ignite if desired. Cook briefly. Transfer the scallops and mushrooms to a sieve placed in a bowl to collect the juices that will accumulate as you finish the sauce.
  • Put the cream and any liquid that has accumulated from the scallops in the skillet. Cook down over high heat, stirring, about two minutes. The sauce should be reduced to about one cup. Add the remaining lemon juice and swirl in the remaining tablespoon of butter. Add the scallops and mushrooms to the sauce and heat briefly. Serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 528 milligrams, Sugar 3 grams, TransFat 0 grams

COQUILLE ST. JACQUES (SCALLOPS)



Coquille St. Jacques (Scallops) image

This is one of my favorites and it is the MOST AUTHENTIC RECIPE! Other recipes that omit some of the ingredients, such as the heavy cream, are not the true recipe for this wonderful tasting dish. Also, you must serve it in shells or ramekins & not over a bed of rice. It's just as good as other recipes for this dish that require many more steps. It's YUMMY! If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb large scallop (sliced 2 cups)
3/4 cup dry white wine or 3/4 cup vermouth
2 cups fresh mushrooms (sliced)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
2 tablespoons shallots (minced) or 2 tablespoons scallions (minced)
3 tablespoons unsalted butter
4 tablespoons flour
3/4 cup milk
1/2 cup heavy whipping cream
2 egg yolks
1/2 teaspoon lemon juice
3 tablespoons grated swiss cheese
1 cup plain breadcrumbs
1 tablespoon granulated sugar
paprika

Steps:

  • Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
  • Add water, if necessary, to almost cover ingredients.
  • Bring to simmer & then cover pan & simmer slowly for 5 minutes.
  • Remove scallops & mushrooms & place into a bowl.
  • Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
  • Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
  • Cook slowly for 2 minutes without browning.
  • Remove from heat & beat in the scallop cooking liquid.
  • Stir with whip over medium heat until sauce thickens.
  • Thin out with milk.
  • Blend egg yolks in a bowl with half of the heavy cream.
  • Beat in the hot sauce driblets.
  • Return to the pan & stir over medium heat until sauce comes to a slight boil.
  • Thin out, as necessary, with more cream or milk.
  • Carefully correct seasoning & add lemon juice & sugar if needed.
  • Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
  • Spoon on the remaining sauce & sprinkle with the cheese.
  • Top with bread crumbs & place little dabs of butter on top.
  • Then sprinkle with paprika.
  • Place into broiler until lightly browned & serve with crusty bread if desired.

Nutrition Facts : Calories 548.2, Fat 27.3, SaturatedFat 15.4, Cholesterol 206.5, Sodium 723.8, Carbohydrate 38.1, Fiber 1.9, Sugar 6, Protein 29.5

CREAMY CHEESY COQUILLES ST. JACQUES/ SCALLOPS



Creamy Cheesy Coquilles St. Jacques/ Scallops image

I don't recall where I got this excellent recipe, but have been making it for special occasions for 25 years! Easy to put together, and very elegant served with rice pilaf and a green salad for company. I like to serve this in prepared scallop shells.

Provided by davianng

Categories     Savory

Time 17m

Yield 8 serving(s)

Number Of Ingredients 17

1 teaspoon lemon juice
1 cup water
1/2 teaspoon salt
2 lbs scallops (sea or bay)
4 tablespoons butter
1/4 cup onion, chopped (or shallot)
1/4 lb mushroom, sliced
1/3 cup flour
1 dash pepper
1 cup light cream
1/2 cup milk
1 cup gruyere cheese, shredded
1/2 cup white wine
1 tablespoon lemon juice
1 tablespoon parsley, minced
1/2 cup seasoned dry bread crumb
2 tablespoons butter, melted

Steps:

  • Lightly grease or butter 8 large scallop shells or 8 small ramekins.
  • Combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. Bring to a boil.
  • Add scallops and simmer 6 minutes. Drain. Set aside.
  • Melt 4 T. butter in saute pan. Add onions and mushrooms. Saute until wilted and soft.
  • Whisk in flour and pepper. Cook 30 seconds.
  • Whisk in cream and milk. Bring to boil, whisking constantly, until thickened.
  • Add cheese, wine, 1 T. lemon juice and parsley. Whisk and cook until blended and cheese has melted. Add scallops.
  • Divide mixture into 8 shells or ramekins.
  • Combine bread crumbs and 2 T. melted butter. Sprinkle on scallop mixture.
  • Broil 4" from heat for 2-3 minutes, or until crumbs are brown and sizzling.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

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

Provided by DOREENB

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 4

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, Carbohydrate 19.6 g, Cholesterol 143.3 mg, Fat 73.7 g, Fiber 2.1 g, Protein 35.6 g, SaturatedFat 24 g, Sodium 842 mg, Sugar 3.7 g

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