Coquilles St Jacques With Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COQUILLES ST-JACQUES



Coquilles St-Jacques image

Coquilles St-Jacques, not a traditional Italian recipe, yet quite common in Italian households as a Christmas Eve appetizer

Provided by Nadia Fazio

Categories     Appetizer     Main Course

Time 2h5m

Number Of Ingredients 14

1 lb potatoes (about 3, peeled)
2 tbsp butter
2 tbsp all-purpose flour
1 cup cup milk
pinch of salt and pepper
340 grams medium sized shrimp (about 16, peeled and deveined)
340 grams small scallops
2 tbsp olive oil
1 small small onion (diced)
1 cup mushrooms (sliced)
salt and pepper (to taste)
1/4 cup white wine
handful freshly chopped parsley
3/4 cup shredded mozzarella cheese (or gruyère if you prefer)

Steps:

  • In a medium sized sauce pan, place potatoes and cover with water. Bring to a boil, add salt then lower to a simmer. Cook until potatoes are tender.

Nutrition Facts : Carbohydrate 26 g, Protein 38 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 272 mg, Sodium 1216 mg, Fiber 3 g, Sugar 5 g, Calories 460 kcal, ServingSize 1 serving

DELICIOUS COQUILLES ST. JACQUES



Delicious Coquilles St. Jacques image

I love this dish. So creamy and delicious. I can't remember where I got this recipe from. It is the one I turn to all the time. I have the ceramic scallop shells for this dish. You can also add a dash of cayenne pepper to the sauce

Provided by FrenchBunny

Categories     < 60 Mins

Time 52m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 small onion (sliced)
1 stalk celery (sliced)
1 bay leaf
3 slices lemons
1 cup dry white wine
1 lb bay scallop (washed and dried)
1/4 cup butter
1/4 cup shallots (finely chopped) or 1/4 cup onion (finely chopped)
1/2 cup mixed mushrooms (sliced)
1/4 cup flour
1 pinch pepper
1 cup light cream
1 cup gruyere cheese (grated)
2 tablespoons dry white wine
1 tablespoon parsley (chopped)
2 lbs white potatoes
1/4 cup butter
1/4 cup milk
1 egg yolk
salt and pepper
1/4 cup parmesan cheese (grated)

Steps:

  • Prepare bouillon:.
  • Combine the ingredients for the bouillon with only 1/2 cup of wine in a medium saucepan. Bring to a boil and simmer 10 minutes. Add other 1/2 cup wine and scallops and simmer another 5 minutes. Drain and reserve liquid and scallops only.
  • Prepare sauce:.
  • Melt butter and saute onions and mushrooms until tender. Remove from heat and stir in flour and pepper, blend well. Put back on heat and gradually stir in cream, bring just to boiling stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add Gruyere and stir until melted. Remove from heat , stir in wine and 1/2 cup prepared bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shell dishes.
  • Prepare potatoes:.
  • Peel potatoes and dice and cook. Mash potatoes with butter,milk,salt, pepper and yolk. Pipe potatoes around scallop shells on the edges only using pastry bag and star tip. Sprinkle with Parmesan cheese all over.
  • Place shells on baking sheet or cookie sheet. Broil 4 " from heat on low until golden brown and heated through. About 2-3 minutes. Depends how cool things became when assembling you can also put in 400F oven for a few minutes first then on broil.

Nutrition Facts : Calories 878.1, Fat 47.9, SaturatedFat 28.9, Cholesterol 222.7, Sodium 1124.6, Carbohydrate 63.3, Fiber 5.2, Sugar 3.9, Protein 38.1

COQUILLES ST.-JACQUES



Coquilles St.-Jacques image

Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells.

Categories     Cheese     Mushroom     Broil     Dinner     Scallop     White Wine

Yield Makes 6 servings

Number Of Ingredients 14

1 3/4 cups water
3/4 cup dry white wine
1 small onion, chopped
Bouquet garni (see Mom's Tip)
1 teaspoon lemon juice
1 pound very fresh scallops
8 ounces mushrooms, washed and chopped
6 tablespoons butter
4 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground pepper
N/A freshly ground pepper
Bread crumbs
Grated Swiss or Gruyère cheese

Steps:

  • 1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.
  • 2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
  • 3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.
  • 4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
  • 5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
  • 6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.

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.

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

COQUILLES ST.-JACQUES WITH TOMATOES



Coquilles St.-Jacques With Tomatoes image

Provided by Craig Claiborne

Categories     dinner, weekday, appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds bay scallops
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup plus 1 1/2 tablespoons virgin olive oil
1/4 cup finely chopped shallots
3/4 cup peeled, seeded, diced fresh tomatoes
1 tablespoon white wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle scallops with salt and pepper and set aside.
  • Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
  • Heat remaining 1 1/2 tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 1 gram, TransFat 0 grams

More about "coquilles st jacques with tomatoes recipes"

COQUILLES ST. JACQUES (THE BEST) | RICARDO - RICARDO …
Oct 15, 2012 In a pot, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil while …
From ricardocuisine.com
  • In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.
  • In a pot, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil while whisking. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and ½ cup (125 ml) of the cheese. Stir to combine.


CLASSIC COQUILLES ST. JACQUES (GRATIN OF SCALLOPS)
Mar 18, 2016 Place the pan of Coquille St. Jacques 8" underneath preheated broiler and cook until bubbly and very lightly-browned on top, about 3 1/2-4 minutes. Over browning = over …
From bitchinfrommelanieskitchen.com


CLASSIC FRENCH COQUILLES SAINT-JACQUES - THE SPRUCE EATS
Jul 22, 2021 This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use glass …
From thespruceeats.com


JAMES MARTIN'S COQUILLES ST JACQUES - DELICIOUS. MAGAZINE
Nov 9, 2022 Method. For the white sauce: melt the butter in a pan over a medium heat, then whisk in the flour and cook for 2 minutes. Whisk in the milk, then simmer until bubbling.
From deliciousmagazine.co.uk


COQUILLES SAINT-JACQUES RECIPE - GOURMET TRAVELLER
Oct 31, 2016 2. Meanwhile, roast prawn heads in oven in an ovenproof frying pan until lightly browned (12-15 minutes), then add to vegetables. Add brandy to pan the prawns were in, swirl to heat (10 seconds) and flamber with a stove …
From gourmettraveller.com.au


THE BEST COQUILLES SAINT JACQUES (BAKED SCALLOP SHELLS)
Feb 18, 2021 Full Printable Recipe Below. Mashed Potatoes. 1 In a pot of salted water, cook the potatoes until tender.Drain. 2 With a masher, mash the potatoes with the butter.. 3 Stir in the milk to the potatoes and season with salt and …
From fedbysab.com


COQUILLES SAINT JACQUES - A FRENCH CLASSIC - GIANGI'S …
Oct 3, 2023 Cooking tips and step-by-step instructions to make this fantastic recipe for Coquilles St Jacques. With all my recipes, please assemble all the ingredients before starting cooking and baking. Blot and dry the sea scallops. …
From giangiskitchen.com


STIRRING THE POT: JACQUES PEPIN'S COQUILLES ST. JACQUES
Apr 19, 2015 8 oz. button mushrooms, minced 6 tbsp. unsalted butter 3 small shallots, minced 2 tbsp. minced parsley 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish Kosher salt and freshly ground black pepper, to taste
From mykentuckyhome-kim.blogspot.com


COQUILLES ST JACQUES - EVERYTHING COUNTRY CA
Coquilles St Jacques is a classic French recipe with scallops and cheesy white wine sauce. Really tasty! ... Spaghetti Bolognese with Sun Dried Tomatoes. Easy Pulled Pork. Japanese Steak …
From everythingcountry.ca


COQUILLES ST. JACQUES RECIPE - FRENCH FOOD WITH LOVE
Oct 7, 2018 Ingredients. 1 lb. (500 g.) large scallops; 1/3 lb. (150 g.) uncooked shrimp, deveined, beheaded, and detailed; 8 oz. (~200 g.) mushrooms ; 50 g. salted butter
From frenchfoodwithlove.com


COQUILLES SAINT JACQUES - JULIA CHILD RECIPES - THE …
Step-by-Step Instructions. 1. Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned.
From theculinarytravelguide.com


COQUILLES ST JACQUES - JAMES MARTIN CHEF
Pre heat the oven 200°C. Start by heating the wine in a pan. Pop in the mussels then put a lid on cook for 3 minutes until all the mussels are open.
From jamesmartinchef.co.uk


CREAMY COQUILLES ST. JACQUES: SCALLOPS GRATIN
This recipe for Coquilles St Jacques en gratin that will please both kids and grownups alike. 4.37 from 11 votes. Print Recipe Pin Recipe. Prep Time 15 minutes mins. Cook Time 15 minutes mins. Total Time 30 minutes mins. …
From snippetsofparis.com


FAMILY-STYLE COQUILLE ST. JACQUES | RICARDO - RICARDO CUISINE
In a large pot over medium heat, soften the shallots in the butter for 2 minutes. Add the flour and cook for 1 minute while whisking. Add the wine and whisk until the mixture thickens.
From ricardocuisine.com


QUEL ACCOMPAGNEMENT POUR MES SAINT-JACQUES ? 53 RECETTES …
2 days ago Très appréciées pendant les fêtes de fin d’année, les noix de Saint-Jacques se dégustent à l’apéritif, en entrée ou en plat. Si vous choisissez la troisième option, vous vous …
From cuisineactuelle.fr


Related Search