Delicious. Coquilles St Jacques

Name: Delicious. Coquilles St Jacques
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 16 large scallops; 2 teaspoons olive oil; 40 g unsalted butter (an ounce and a third); 3 shallots, finely sliced (long, thing green onions); 6 button mushrooms, sliced; 1 large garlic clove, very finely chopped; 3 teaspoons plain flour; 2 tablespoons dry white wine; 1/4 cup chicken stock; 1/2 cup pure cream (thin); 1 bay leaf; 2 teaspoons lemon juice; 1 egg yolk; 2 -3 tablespoons flat leaf parsley or 2 -3 tablespoons chervil, finely chopped; 1/2 cup grated gruyere cheese (or swiss); 1/4 cup panko breadcrumbs or 1/4 cup coarse homemade breadcrumbs

Submitted by Heatherbelle2

"This is a Jane Lawson recipe from the June '07 issue of the Aussie magazine "delicious." which I have changed slightly. I had an old tried and true recipe for this dish but it's been thrown away - this is THE Coquilles St J recipe, for me, anyway. The sauce would also be good over lobster. Seems like a lot of work but it isn't."

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Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

16 large scallops
2 teaspoons olive oil
40 g unsalted butter (an ounce and a third)
3 shallots, finely sliced (long, thing green onions)
6 button mushrooms, sliced
1 large garlic clove, very finely chopped
3 teaspoons plain flour
2 tablespoons dry white wine
¹⁄₄ cup chicken stock
¹⁄₂ cup pure cream (thin)
1 bay leaf
2 teaspoons lemon juice
1 egg yolk
2 -3 tablespoons flat leaf parsley or 2 -3 tablespoons chervil, finely chopped
¹⁄₂ cup grated gruyere cheese (or swiss)
¹⁄₄ cup panko breadcrumbs or 1/4 cup coarse homemade breadcrumbs

directions

Trim scallops of any hard muscle or membrane, toss with enough olive oil to just coat.
Heat a large, heavy-based fry pan over high heat. Season the scallops with a little sea salt then sear quickly on each side for 10 seconds, or until just colored. Remove from pan & place 4 into small serving dishes.
Reduce heat to medium. Add half the butter to the pan. When melted cook shallot, mushrooms and garlic for 6 - 8 minutes. Remove and set aside.
Add remaining butter to pan, melt, then sprinkle over flour and stir until smooth. Whisk in the wine, cook for 1 minute.
Whisk in the stock, then cream, until smooth.
Add bay leaf and lemon juice, stirring until sauce boils and thickens.
Add shallot and mushroom mixture, with the egg yolk, parsley (or chervil) and 2 tablespoons gruyere and stir to combine.
Remove from heat, season with salt & white pepper.
Preheat grill (broiler) to medium-high.
remove bay leaf from sauce, then spoon sauce evenly over the scallops.
Combine the crumbs with the remaining cheese and evenly divide over the top of the scallops and sauce.
Grill for about 5 minutes or until golden on top and heated through.

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Reviews

This one needs more good reviews. I'm surprised that it is not at the top because it is a great traditional recipe. I used Vermouth instead of white wine, and added a couple of raw prawns to each ramekin. Also, I used more cream and no egg yolk. Turned out perfect! Oh, and by the way, bake rather than broil, and it won't burn the top.

Dugyb
This is a very tasty recipe. The only issue I had was with the final step. It says to grill 5 minutes, I put the dish under the broiler on low setting and checked it at 4 minutes and the top layer was burnt! The scallops also were not cooked through so I had to scrape off the burnt topping and bake the dish awhile longer. I think either they should be cooked longer in the skillet rather than just seared or the dish should be baked about 10-15 minutes and then maybe broiled for just 1-2 minutes at the end of cooking to brown.

gourmet_girl