How To make Coquilles St. Jacque
COURT BOUILLON 1 small onion
sliced
1 stalk celery :
sliced
1 bay leaf
3 slices lemon
1/2 cup dry white wine
1 pound sea scallops, whole washed and dried
SAUCE 1/4 cup butter
1/4 cup onion :
finely chopped
1/4 pound mushroom -- sliced
1/4 cup flour, all-purpose
dash pepper 1 cup light cream
1 cup Gruyere cheese grated
2 tablespoons dry white wine
1/2 cup court bouillon
1 tablespoon parsley :
chopped
MASHED POTATOES 2 pounds white potatoes -- peeled and chopped
1/4 cup butter
1/4 cup milk
salt and pepper 1 egg yolk
1/4 cup parmesan che
In medium saucepan combine ingredients for court bouillon, bring to a boil. Simmer 10 minutes add 1/2 cup wine. Add scallops, simmer 6 minutes, drain, reserve liquid. Prepare sauce. Saute onions and mushrooms in 1/2 cup butter until tender. Remove from heat, stir in flour and pepper blend well. Gradually stir in cream, bring just to boil stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add gruyere cheese stir until melted. Remove from heat stir in wine and 1/2 cup court bouillon and parsley. Add scallopps mix well. Divide into 6 scallop shells. Prepare mashed potatoes with egg yolk. Pipe around scallop shells with pastry bag and star tip.. Sprinkle with parmesan cheese. Place shells on cookis sheet. Broil 4" from heat until golden brown and heated through, 2-3 minutes.
How To make Coquilles St. Jacque's Videos
Chef Freddy shares how to make his take on Coquilles St-Jacques
Chef Freddy shares how to make his take on Coquilles St-Jacques
Coquille St. Jacques Recipe : What is Coquille St. Jacques?
Indulge your taste buds with scallops and mushrooms, also called Coquille St. Jacques! Our expert teaches you all about this recipe in a free cooking video.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Coquilles St Jacques (Baked Scallop Gratin)
Coquilles St Jacques (Baked Scallop Gratin)
Our recipe uses crispy bacon, shiitake mushrooms, baby portobello mushrooms and white wine for the base of the sauce.
The mushroom mixture is removed and the liquid is reserved for the cream sauce.
Our cream sauce is made with the reserved mushroom liquid, heavy cream, cayenne pepper, salt, and fresh tarragon.
We used fresh U10 sea scallops and poached for 2 minutes on each side.
We took our mushroom and bacon mixture and placed in the bottom of a scallop shell, added our scallops and topped with our cream sauce and gruyere cheese and broiled until the cheese was melted and browned.
Thank you for watching the video, if you enjoy our content, please subscribe to our channel.
Facebook @ Food Lust Kitchen
Music by epidemic sound
Coquilles St. Jacques (Baked Scallop Gratin) | ENTERTAINING WITH BETH
A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious.
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
BETH'S COQUILLES ST. JACQUES RECIPE
Serves 6 as a first course
*PRINT RECIPE HERE*
Ingredients:
1 pound of scallops (453 g) , cut into quarters
5 tbsp (75 g) butter
1 shallot, minced
1 leek, white parts only sliced
1 cup sliced mushrooms, roughly chopped
2 tbsp (30 g) butter
1 lemon, zest and juice
1 ½ (350 ml) cup dry white wine
1 bay leaf
½ (2.5 g) tsp fresh thyme
½ (2.5 g) tsp salt
2 tbsp flour (15 g)
1 cup (240 ml) of heavy cream
1 cup (150 g) bread crumbs
½ cup (45 g) grated gruyere cheese
2 tbsp (11 g) freshly chopped parsley
Method:
Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). Drain all liquid expect about 1 cup (240 ml). Set aside.
Melt remaining 3 tbsp (45 g) of butter, add flour and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells, or ramekins. Sprinkle with bread crumbs, and cheese. Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Scallop Gratin (Coquilles Saint Jacque) #scallop #recipe #seafood
This is one of the all time great scallop dishes. It makes for a perfect appetizer or as a rich and decedent entrée. If you want to impress your family and friends, definitely give this one a try!
Full Recipe:
How to Make Coquilles Saint Jacques