COQUILLES SAINT-JACQUES A LA PROVENCALE
This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she would cook from them. This particular volume was authored by M.F.K. Fisher, nonetheless! It is delicious and a bit less fuss than the scallop shell/ ramekin presentation of the cream sauce version.
Provided by xtine
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE SCALLOPS:.
- Wash the scallops in cold water and dry them with paper towels.
- Season scallops with salt and pepper; then dip them in flour and shake them in a sieve or colander to remove all but a light dusting of flour.
- In a 10 to 12 inch enameled or stainless-steel skillet, melt 2 tablespoons of butter with the oil over medium heat. When the foam subsides. saute the scallops in two batches so they are not crowded in the pan, shaking the skillet and stirring the scallops until they are lightly browned.
- With a slotted spoon or spatula, transfer the scallops to a heated plate that has been lined with paper towels. Place the scallops in a warmed oven.
- GARLIC BUTTER:.
- In a 6 to 8 cup saucepan, clarify 8 tablespoons of butter by melting it slowly, skimming off the foam. Spoon the clear butter on top into a 6 to 8 inch skillet and discard the milky solids at the bottom of the pan.
- Heat the butter until it sizzles, but do not let it brown. Remove it from the heat and quickly stir in the garlic.
- Sprinkle the parsley over the scallops and serve them with the lemon wedges and with the garlic butter on the side, so each person can add the butter to their taste.
Nutrition Facts : Calories 551.9, Fat 40.8, SaturatedFat 19.8, Cholesterol 151.4, Sodium 412.1, Carbohydrate 8.6, Fiber 1.4, Protein 38.9
INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
- Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
- Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
- Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
- When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram
COQUILLES SAINT-JACQUES A LA PARISIENNE
This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she would cook from them. This particular volume was authored by M.F.K. Fisher, nonetheless! My mom used to make this all the time when I was a kid, and I still love it to this day. I have also posted the "Provencale" version of Coquilles Saint-Jacques, which does not use cream or cheese. Gruyere is a very good type of Swiss cheese. If you can't find it just use the best Swiss you can find.
Provided by xtine
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- SCALLOPS:.
- In a heavy 3 to 4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes.
- Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless-steel skillet. Add the scallops and mushrooms, cover and simmer for 5 minutes.
- Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to one cup.
- SAUCE PARISIENNE:.
- In a 2 to 3 quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over medium heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this roux brown.
- Remove the pan from the heat and slowly pour in the reduced poaching liquid (the remaining court bouillon) and the milk, whisking constantly. Then return to hight heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat to medium-low and let it simmer slowly for 1 minute.
- Mix the egg yolks and 1/4 cup of cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of the hot sauce, then whisk the now-heated egg yolk-and-cream mixture back into the remaining sauce in the pan.
- Over medium heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream.
- Pour 2/3 of the sauce parisienne over the scallops and mushrooms and stir together gently.
- Butter six scallop shells or shallow 4 inch ramekins and set on a baking sheet or in a broiler pan, and spoon the scallop mixture into them.
- Top each portion with the remaining sauce and a sprinkle of the gruyere cheese.
- Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.
Nutrition Facts : Calories 402.8, Fat 17.4, SaturatedFat 9.5, Cholesterol 157.9, Sodium 815.5, Carbohydrate 17.4, Fiber 0.8, Sugar 2.5, Protein 33.1
COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
COQUILLES SAINT-JACQUES
This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.
Provided by Cucina Casalingo
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl.
- Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.
- Melt the butter in a large skillet over medium-high heat.
- Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
- Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown.
- Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce.
- Reduce the heat slightly and simmer until the sauce has reduced by half.
- Remove the pan from the heat and stir in the Cognac and scallops.
- Preheat the oven broiler.
- Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes.
- Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops.
- Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top.
- Sprinkle with lemon juice and serve immediately.
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