COQUILLES ST. JACQUES
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
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
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.
- To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.
- To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.
- To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.
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 ST. JACQUES
Steps:
- Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
- In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
- Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
- In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
COQUILLES ST. JACQUES (THE BEST) RECIPE
Provided by á-2421
Number Of Ingredients 13
Steps:
- Mashed Potatoes: In a saucepan of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, puree the potato mixture with the cream. Add cream if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip. Scallop Filling: In a saucepan , soften the shallots in butter. Add flour and cook 1 minute, stirring constantly. Add the milk and wine. and bring to a boil, stirring with a whisk. Cook 1 minute. Remove from heat. Season with salt and pepper. Add the scallops and 1/2 cup of the cheese. Stir to combine. Spoon the filling into four shells or four small gratin dishes. Garnish the rim with mashed potatoes. Sprinkle with remaining cheese. Bake for 10 minutes. Finish under the broiler until the cheese and potatoes are golden brown.
More about "coquilles st jacques the best recipes"
CLASSIC FRENCH COQUILLES SAINT-JACQUES RECIPE - THE …
2008-04-04 Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée. Ingredients 1/4 …
From thespruceeats.com
4.2/5 (66)Category Appetizer, Dinner, EntreeAuthor Owen BartlettCalories 344 per serving
From thespruceeats.com
4.2/5 (66)Category Appetizer, Dinner, EntreeAuthor Owen BartlettCalories 344 per serving
BEST COQUILLES ST. JACQUES RECIPES | FOOD NETWORK CANADA
2005-03-23 Drain scallops and pat dry between paper towels. Step 10. Season scallops with salt and pepper. Step 11. Heat the remaining 1 tbsp. butter in a nonstick saucepan …
From foodnetwork.ca
2.8/5 (12)Category Appetizer,French,ShellfishServings 4
From foodnetwork.ca
2.8/5 (12)Category Appetizer,French,ShellfishServings 4
COQUILLES ST. JACQUES (THE BEST) | RICARDO
2012-10-15 With the rack in the middle position, preheat the oven to 350°F (180°C). Scallop Filling In a pot, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring …
From ricardocuisine.com
5/5 (156)Total Time 55 minsCategory Appetizers
From ricardocuisine.com
5/5 (156)Total Time 55 minsCategory Appetizers
RICARDO COQUILLES SAINT JACQUES BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at …
From findrecipes.info
From findrecipes.info
COQUILLES ST. JACQUES (THE BEST) | RICARDO | RECIPE | SCALLOP …
Aug 16, 2021 - A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! Aug 16, 2021 - A classic of French cuisine, this …
From pinterest.ca
From pinterest.ca
COQUILLES ST. JACQUES (THE BEST) | RICARDO | RECIPE | SCALLOP …
Delicate scallops, shrimps and…. We'll show you how to make Scallops Coquilles St. Jacques. The impressive seafood dish that's made of scallops in cream sauce. A classic of French …
From pinterest.ca
From pinterest.ca
COQUILLES ST JACQUES GRATINES BEST RECIPES
2022-04-09 Ingredients: 1 lb sea scallops; 1 cup dry vermouth, divided; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 garlic cloves, finely minced; 1 cup heavy whipping cream
From findrecipes.info
From findrecipes.info
COQUILLES ST JACQUES THE BEST : TOP PICKED FROM OUR EXPERTS
Explore Coquilles St Jacques The Best with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. …
From recipeschoice.com
From recipeschoice.com
BEST COQUILLES SAINT JACQUES RECIPES | FOOD NETWORK …
2009-11-10 Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. Add topping (see instructions) and broil until golden and …
From foodnetwork.ca
From foodnetwork.ca
COQUILLES ST. JACQUES (THE BEST) | RICARDO | RECIPE | BEST MASHED ...
Dec 24, 2020 - A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! Dec 24, 2020 - A classic of French cuisine, this …
From pinterest.ca
From pinterest.ca
COQUILLES SAINT JACQUES RECIPE - COOKIST
Coquilles St. Jacques is traditionally served as a starter dish. You can turn it into a main by serving it with a light pasta dish or risotto, some roasted or steamed vegetables, mashed …
From cookist.com
From cookist.com
WHAT TO SERVE WITH COQUILLES ST JACQUES – 11 TASTY SIDES
2022-06-29 The best dishes to serve with Coquilles Saint Jacques are Paris mash, sea beans, lemon zucchini risotto, and crostini. Try little gem salad, roasted asparagus and tomatoes, …
From pantryandlarder.com
From pantryandlarder.com
COQUILLES ST. JACQUES (THE BEST) - RECIPES LIST
Drain. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt …
From recipes-list.com
From recipes-list.com
THE BEST COQUILLES SAINT JACQUES (BAKED SCALLOP SHELLS)
2021-02-18 How to Prepare Coquilles Saint Jacques Full Printable Recipe Below Mashed Potatoes 1 In a pot of salted water, cook the potatoes until tender. Drain. 2 With a masher, …
From fedbysab.com
From fedbysab.com
COQUILLES ST. JACQUES (THE BEST) | RICARDO | RECIPE IN 2022
Feb 8, 2022 - A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! Feb 8, 2022 - A classic of French cuisine, this scallop …
From pinterest.ca
From pinterest.ca
COQUILLES ST JACQUES A LA PROVENCALE … | RECIPEFUEL | RECIPES, …
2017-12-08 Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions. These are so good, I can taste them just typing it! Love …
From recipefuel.com
From recipefuel.com
COQUILLE ST JACQUES RICARDO BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at …
From findrecipes.info
From findrecipes.info
COQUILLES ST JACQUES FACILE BEST RECIPES
Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée. Gather the ingredients. In a large bowl, mix flour, salt, curry powder, …
From findrecipes.info
From findrecipes.info
COQUILLES ST JACQUES PEPIN BEST RECIPES
2010-05-12 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.
From findrecipes.info
From findrecipes.info
COQUILLES ST. JACQUES (THE BEST) | RICARDO
You'll also love