INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
- Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
- Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
- Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
- When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram
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.
COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
CREAMY CHEESY COQUILLES ST. JACQUES/ SCALLOPS
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
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 PORTUGAISE (SCALLOPS WITH PEPPERS AND CAPERS)
Provided by Pierre Franey
Categories dinner, easy, quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high.
- Sprinkle the scallops with salt and pepper.
- Heat the oil in a large, heavy skillet and add the scallops. Cook over very high heat, stirring, about 2 minutes. Transfer the scallops to a baking dish that will hold the scallops compactly in one layer. Set aside briefly.
- To the skillet add two tablespoons of the butter. When it is melted and hot, add the chopped red and green peppers and the garlic. Cook, stirring, until wilted, about 1 minute.
- Add the capers. Stir. Add the bread crumbs and wine. Heat thoroughly. Spoon the mixture over the scallops.
- Dot the top with the remaining two tablespoons butter and place under the broiler. Let cook about 4 minutes.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1159 milligrams, Sugar 3 grams, TransFat 0 grams
HOW TO MAKE COQUILLES SAINT-JACQUES
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
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 SAINT-JACQUES A LA PROVENCALE
This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she would cook from them. This particular volume was authored by M.F.K. Fisher, nonetheless! It is delicious and a bit less fuss than the scallop shell/ ramekin presentation of the cream sauce version.
Provided by xtine
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE SCALLOPS:.
- Wash the scallops in cold water and dry them with paper towels.
- Season scallops with salt and pepper; then dip them in flour and shake them in a sieve or colander to remove all but a light dusting of flour.
- In a 10 to 12 inch enameled or stainless-steel skillet, melt 2 tablespoons of butter with the oil over medium heat. When the foam subsides. saute the scallops in two batches so they are not crowded in the pan, shaking the skillet and stirring the scallops until they are lightly browned.
- With a slotted spoon or spatula, transfer the scallops to a heated plate that has been lined with paper towels. Place the scallops in a warmed oven.
- GARLIC BUTTER:.
- In a 6 to 8 cup saucepan, clarify 8 tablespoons of butter by melting it slowly, skimming off the foam. Spoon the clear butter on top into a 6 to 8 inch skillet and discard the milky solids at the bottom of the pan.
- Heat the butter until it sizzles, but do not let it brown. Remove it from the heat and quickly stir in the garlic.
- Sprinkle the parsley over the scallops and serve them with the lemon wedges and with the garlic butter on the side, so each person can add the butter to their taste.
Nutrition Facts : Calories 551.9, Fat 40.8, SaturatedFat 19.8, Cholesterol 151.4, Sodium 412.1, Carbohydrate 8.6, Fiber 1.4, Protein 38.9
SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)
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
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
COQUILLE ST. JACQUES (SCALLOPS)
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
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
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