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Coquilles St. Jacques
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Recipe Information

  • 1 lb (.5 kg). scallops
  • 4 tbsp (60 ml) butter
  • 1/2 cup (125 ml) sliced mushrooms
  • 3 tbsp (45 ml) flour
  • 1 cup (225 ml) dry white wine
  • 2/3 cup (150 ml) water
  • 2 parsley sprigs
  • 4 whole black peppercorns
  • 1 pinch dried thyme
  • 1 bay leaf
  • 1/2 cup (125 ml) shallots or onion, chopped
  • 1 egg yolk
  • 1/2 cup (125 ml) heavy cream or canned evaporated skim milk
  • 1 tsp (5 ml) lemon juice
  • cayenne pepper, to taste
  • 1/2 cup (125 ml) dry bread crumbs
  • 1/4 cup (60 ml) grated Parmesan cheese
  • butter
  • mashed potatoes, warm
  • 1-1/2 c Potatoes; cooked and -whipped
  • Melt 1 tbsp (15 ml) butter in a heavy skillet and saute mushrooms.
  • Remove mushrooms and set aside.
  • Add remaining 3 tbsp (45 ml) butter and the flour and cook together over medium heat 2-3 minutes, stirring constantly.
  • Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in a saucepan and bring to a boil.
  • Boil 10 minutes, strain and return liquid to the pan; add scallops, cover and let simmer 3 minutes.
  • Remove scallops and set aside (bay scallops can be served whole; the larger sea scallops should be sliced into thirds across the grain.
  • Reduce liquid to 1 cup; add butter-flour mixture and whisk constantly until the mixture thickens.
  • Stir egg yolk into cream [or you can use evaporated skim milk for a reduced fat version], add a little of the hot sauce, stir into yolk mixture then stir back again into the hot sauce and turn off heat.
  • Stir in lemon juice, cayenne, mushrooms and scallops.
  • Divide into lightly greased scallop shells (6 servings, if an appetizer) or 3 individual serving casserole dishes (if entrees). Melt the butter and fry the bread crumbs in a small skillet.
  • Mix in the grated Parmesan.
  • Sprinkle this mixture over the scallops.
  • With a pastry tube pipe a line of whipped potatoes around the edges of the shell/dish.
  • Place in a 400 degree (200 C.) preheated oven and broil 2 to 4 minutes until the topping is golden brown.

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