Crab Coquille Recipes

COQUILLE SAINT-JACQUES

Steps:

• In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).
• In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.
• In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
• Preheat the broiler.
• To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.
• Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.

EASY COQUILLES SAINT JACQUES

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 SAINT JACQUES

Steps:

• Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
• In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
• Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
• In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
• In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
• In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
• Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

CRAB "COQUILLES SAINT JACQUES"

Steps:

• Make the stock: Heat oil in a large stockpot over medium heat. Add lobster bodies, and cook, stirring, 10 minutes. Add onion and fennel; cook 15 minutes. Add Cognac; cook, scraping up browned bits with a wooden spoon, until liquid is almost gone, about 1 minute.
• Stir in tomato paste; cook 1 minute. Add flour; cook 1 minute. Stir in tomatoes, then cover with 1 inch water. Bring to a boil, then reduce heat. Cover, and simmer until some liquid evaporates and mixture thickens, about 1 hour. Pour stock through a fine sieve into a bowl; discard solids. Return to pot; cook until stock is reduced to 1 3/4 cups, about 15 minutes. Whisk in cream, and simmer until thickened, about 6 minutes.
• Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour. Cook until toasty, about 1 minute. Whisk in stock. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes (you should have about 1 1/2 cups).
• Make the potatoes: Place potatoes in a medium pot; cover with 1 inch salted water. Bring to a boil. Reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain. While potatoes are still warm, pass through a ricer into a bowl. Stir in butter. Add milk, season with salt and pepper, and stir.
• Make the vegetables: Heat oil in a medium skillet. Add celery stalks and carrots; cook over medium-high heat 5 minutes. Add celery root, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and cook until vegetables are tender, about 10 minutes.
• To assemble, preheat broiler. Place 12 scallop shells on a rimmed baking sheet. Place 2 tablespoons vegetable mixture in center of each, and top each with 1/4 cup crabmeat. Spoon 2 tablespoons sauce over top of each. Fill a pastry bag fitted with a 3/4-inch star tip (such as Ateco #88) with potatoes. Pipe rosettes around edges and one in center. Broil until browned on top and bubbling, about 4 minutes. Serve immediately.

HOT SEAFOOD COQUILLE

Steps:

• Melt 9 T. butter in saucepan.
• Blend in flour and cook over low heat a few
• minutes, stirring frequently.
• Season with salt and pepper.
• Gradually stir in half & half, stirring constantly until it bubbles. Simmer 5 minutes.
• In a skillet, saute onions in 3 T. butter until soft, adding scallops for last 2 - 3 minutes.
• Remove onions and scallops from pan and saute mushrooms for 3 - 4 minutes.
• Combine cooked ingredients and cream sauce.
• Stir in cooked shrimp, crabmeat and sherry.
• Spoon into a casserole dish and bake at 350 degrees until bubbly - about 10 - 15 minutes.
• This can be served over pasta, but I think its divine on its own.

SEAFOOD COQUILLE ST. JACQUES

Steps:

• On stovetop melt 1/4 cup butter.
• Add flour, mustard, salt and pepper.
• Stir to bring together, slowly add milk.
• Cook slow approximately 10 minutes to thickened.
• Add parmesean cheese.
• Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
• In another pan, saute shallots in butter and sherry, wine or brandy.
• Add seafood, parsley and barely cook 2-3 minutes.
• Remove from heat, add to sauce.
• Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
• Bake in 400 degree oven just until cheese melts and crumbs brown.
• Serve at once.

HOW TO MAKE COQUILLES SAINT-JACQUES

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.

SEAFOOD COQUILLE

Steps:

• Flake fish, combine soup, milk and beaten egg in saucepan. Add 1/2 cup of grated cheese. Heat until cheese melts, stirring constantly, add mushrooms and fish. Spoon onto ovenware dishes and sprinkle with bread crumbs and remaining cheese. Sprinkle paprika over tip. Broil 3-6 minutes until lightly browned.