Seafood Coquille St. Jacques

"Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet shops). It's fun and so good!"
 
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Ready In:
27mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • On stovetop melt 1/4 cup butter.
  • Add flour, mustard, salt and pepper.
  • Stir to bring together, slowly add milk.
  • Cook slow approximately 10 minutes to thickened.
  • Add parmesean cheese.
  • Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
  • In another pan, saute shallots in butter and sherry, wine or brandy.
  • Add seafood, parsley and barely cook 2-3 minutes.
  • Remove from heat, add to sauce.
  • Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
  • Bake in 400 degree oven just until cheese melts and crumbs brown.
  • Serve at once.

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Reviews

  1. This was wonderful and easy. My sauce was a little thin but we served it as a main course with wheat noodles, which had a nutty taste. We will definitely use this recipe again.
     
  2. I'm not rating this recipe, because it may be tasty; however, if you go to the dictionary website: "www.thefreedictionary.com/coquille" and then go half way down the page and click on the sound speaker, you'll find that it is pronounced "koe-keel". Also, this dish does not have shrimp in it, only scallops. Alan Leonetti AlanLeonetti@q.com
     
  3. Excellent did everything exactly like recipe except I put mashed potatoes around the side of my shell dish.
     
  4. Can't wait to try this one. It's a keeper indeed. Classic French recipe.
     
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RECIPE SUBMITTED BY

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
 
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