Creamy Cheesy Coquilles St Jacques Scallops Recipes

COQUILLES ST. JACQUES

Steps:

• Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
• Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
• Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
• To serve, spoon about 1 tablespoon seafood mixture into each shell.

DELICIOUS COQUILLES ST. JACQUES

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.

COQUILLE ST. JACQUES (SCALLOPS)

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.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

RICH AND CREAMY COQUILLES ST. JACQUES

Steps:

• With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
• When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
• Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
• Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.