Coquilles Saint-Jacques
"This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄2 lbs sea scallops
- 4 tablespoons butter
- 8 ounces fresh mushrooms, cleaned and sliced
- 1 cup chopped onion
- 2⁄3 cup dry white wine
- 2 tablespoons cognac
- 3 tablespoons breadcrumbs
- 2 tablespoons butter, melted
- 1⁄3 cup grated gruyere cheese
- 1 tablespoon fresh lemon juice
directions
- Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl.
- Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.
- Melt the butter in a large skillet over medium-high heat.
- Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
- Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown.
- Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce.
- Reduce the heat slightly and simmer until the sauce has reduced by half.
- Remove the pan from the heat and stir in the Cognac and scallops.
- Preheat the oven broiler.
- Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes.
- Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops.
- Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top.
- Sprinkle with lemon juice and serve immediately.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
