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
How to Make Coquille St Jacques | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make Coquille St Jacques. A very popular dish around the holidays and an appetizer that is loved by all! This is super easy to make as long as you have all of your Mise En Place so let me know how you did in the comments below!
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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.
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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.
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Coquilles St Jacques - Creamy Scallop & Mushroom Gratin Recipe
Learn how to make a Coquilles St Jacques Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop & Mushroom Gratin Recipe!
Coquilles St-Jacques with Scallops and Shrimp
Here is a non-traditional recipe for Coquilles St-Jacques made with scallops and shrimp. The perfect appetizer to serve on Christmaas Eve.
#coquillesstjacques #shelovesbiscotti #cookingwithcarlo
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Tamron Hall Makes Ina Garten’s Coquilles St.-Jacque Scallop Dish Recipe
Tamron Hall takes us into her home kitchen in this episode titled, “What’s the Dish?” She walks us through Chef Ina Garten’s delicious Coquilles St.-Jacque scallop dish recipe. Make it with us at home!
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Coquilles St. Jacques (Scallops in Cream)
This naturally-gluten-free French classic makes an exquisite first course or main course. You can serve the scallops in scallop shells, as I did, or in ramekins or even a shallow baking dish. Just make sure your baking dish is broiler-proof.
Scallops Shells at Amazon:
Printable Recipe:
Ingredients:
1 lb bay scallops
1/2 to 3/4 cup dry white French vermouth
1 generous tablespoon minced scallion (white part), onion, or shallot
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 heaping tablespoon cornstarch blended with just enough cold water to make a smooth slurry
1/4 teaspoon paprika
Shredded Swiss cheese -- a small sprinkling for each serving