EASY COQUILLES SAINT JACQUES
Steps:
- Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
- Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
- Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
- Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
- Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.
COQUILLES ST. JACQUES
Steps:
- In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
- In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
- In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
- Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
- Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.
Nutrition Facts : Calories 887.6 calories, Carbohydrate 19.6 g, Cholesterol 143.3 mg, Fat 73.7 g, Fiber 2.1 g, Protein 35.6 g, SaturatedFat 24 g, Sodium 842 mg, Sugar 3.7 g
COQUILLES ST.-JACQUES
Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells.
Categories Cheese Mushroom Broil Dinner Scallop White Wine
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- 1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.
- 2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
- 3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.
- 4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
- 5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
- 6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
COQUILLES ST. JACQUES
Steps:
- Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
- In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
- Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
- In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
COQUILLES ST. JACQUES NIçOISE
Provided by Pierre Franey
Categories dinner, easy, quick, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off the ends of the zucchini. Cut it into one-and-a-halfinch lengths; cut each piece lengthwise into quarter-inch slices. Stack the slices and cut them into quarter-inch strips. There should be about one and a half cups. Set aside.
- Cut away and discard the core of the tomato. Peel the tomato and cut it in half. Gently squeeze to remove the seeds. Cut the tomato into quarter-inch cubes. There should be about one cup. Set aside.
- Heat one tablespoon of the oil in a small, heavy skillet and add the zucchini strips and salt and pepper. Cook quickly, stirring and tossing, about one minute. Do not overcook. The strips must remain crisp and tender. Drain.
- Heat the remaining tablespoon of oil in a skillet and add the scallops, salt and pepper. Cook, stirring and tossing, about one and a half to two minutes. Do not overcook.
- Pour the scallops onto a warm serving platter. To the skillet add the butter, garlic and shallots. Cook about 30 seconds, stirring. Add the tomato and cook, stirring, about 30 seconds. Add the zucchini and heat thoroughly. Pour this over the scallops and serve.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 572 milligrams, Sugar 3 grams, TransFat 0 grams
COQUILLES SAINT JACQUES
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.
- To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.
- To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.
- To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
COQUILLES ST. JACQUES
Had this dish in Montreal and scoured the earth for the recipe. It is not a common dish featured in recipe books. This recipe from the Purity Flour cookbook is darn close to the one in Montreal. Prep time does not include potatoes.
Provided by cookalot 2
Categories < 30 Mins
Time 27m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In fry pan heat until foamy 3 tbsp butter.
- Add scallops and cook until lightly browned on one side.
- Turn scallops to brown remaining side and add mushrooms, onion, and garlic.
- Cook until scallops are tender.
- In another saucepan melt 3 tabsp butter, and blend in flour, salt, and pepper.
- Gradually stir in cheese, milk, and wine.
- Cook until thichened, stirring constantly.
- Blend in scallop mixture and fill greased scallop shells or shallow casserole dish.
- If desired pipe with cooked mashed potatoes.
- Sprinkle with breadcrumbs and dot with 1 tbsp butter.
- Broil for 1 min or until top is golden brown.
- Garnish with parsley.
- Filled shells may be refrigerated until just before serving then bake in preheated 350 oven until piping hot and brown: about 12 minute.
Nutrition Facts : Calories 290, Fat 18.6, SaturatedFat 11.3, Cholesterol 76.2, Sodium 493.8, Carbohydrate 12.7, Fiber 0.5, Sugar 0.6, Protein 18
COQUILLES ST.-JACQUES
Provided by Jonathan Reynolds
Categories appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.
- Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.
- Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm.
- Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
- Arrange on 4 plates. Sprinkle with basil slivers.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 11 grams, Sodium 602 milligrams, Sugar 4 grams, TransFat 0 grams
COQUILLES ST. JACQUES
With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor.
Provided by Claudia Wey
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute scallops in 1 tablespoons oil in a saute pan over high heat until browned, 2-3 minutes per side. Work in batches, using additional oil if necessary.
- Transfer three scallops each into 6-ounce shallow broiler-proof ramekins; set aside.
- In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 tablespoons oil over medium heat.
- Cook until vegetable soften, 2-3 minutes. Increase heat to high.
- Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated.
- Once the liquid is reduced, add butter, stirring until it melts.
- Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes.
- Whisk Mushroom Stock inro roux until smooth.
- Cook until sauce boils, then stir occasionally to prevent sticking while sauce continue to boil and begin to thicken, 5-8 minutes.
- Simmer sauce 1minute more to eliminate flour taste.
- Stir in scallions, cream, cayenne, salt, and black pepper.
- Combine panko, Parmesan, and parsley in a bowl.
- Preheat broiler to high with rack 6 inches below the heating element.
- Pour 1/3-1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
- Broil scallops until crumb topping begins to brown, 3-5 minutes.
Nutrition Facts : Calories 304.1, Fat 16.6, SaturatedFat 7.6, Cholesterol 45.7, Sodium 274.1, Carbohydrate 22.2, Fiber 1.2, Sugar 1.6, Protein 12.8
COQUILLES ST. JACQUES
Make and share this Coquilles St. Jacques recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper. Bring to boil.
- When boiling, remove pan from heat. Let stand 3 to 4 minutes.
- With slotted spoon, remove scallops. Set aside.
- Replace pan over high heat. Boil 3 to 4 minutes.
- Heat remaining butter in saucepan. Add flour. Cook 2 minutes on low heat. Stir constantly.
- Pour cooking liquid into flour mixture. Whisk inches Add cream. Mix well. Cook 3 to 4 minutes. Replace scallops. Mix well. Sprinkle with lemon juice. Serve immediately.
Nutrition Facts : Calories 335.9, Fat 23.6, SaturatedFat 14.3, Cholesterol 108.8, Sodium 280.1, Carbohydrate 9.8, Fiber 0.5, Sugar 0.5, Protein 21.4
COQUILLES ST. JACQUES
From "All About Scallops... and How to Cook 'Em!", copyright info not available, printed before 1958.
Provided by Patti McD
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Defrost scallops if frozen, cut in 4ths.
- Slice or chop mushrooms; cook in 2 tablespoons of butter and lemon juice until golden brown, stirring often.
- Combine wine, thyme, bay leaf, salt and pepper in large saucepan; add scallops; cook over medium heat for 10 minutes.
- Drain, saving 1 cup broth.
- Make a white sauce with remaining butter, flour, scallop broth and half and half.
- Add scallop mixture and mushrooms to sauce; spoon into 6 scallop shells; top with buttered crumbs.
- Bake in 400 oven, until crumbs are golden brown, about 10 minutes.
- This recipe can be made ahead of time and heated at meal time.
Nutrition Facts : Calories 284.1, Fat 15.2, SaturatedFat 4.7, Cholesterol 39.9, Sodium 487.4, Carbohydrate 13.7, Fiber 1.1, Sugar 2.1, Protein 17.3
HOW TO MAKE COQUILLES SAINT-JACQUES
For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
- Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
- Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
- Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
- Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
- Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 8.3 g, Cholesterol 161.6 mg, Fat 21.6 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 318.8 mg, Sugar 2.3 g
COQUILLES ST. JACQUES NANTAISE (AU NATUREL)
Provided by Christine Muhlke
Categories appetizer, main course
Time 25m
Yield SERVES 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Rinse the scallops and dry on paper towels. Cut them in half if they are small, or into 3 pieces if they are large. Season them with salt and pepper and put them into the buttered shells or cups.
- Cook the minced shallots in 2 tablespoons of the butter until they are soft. Melt the remaining butter. Distribute the shallots in the shells or cups, and sprinkle them with the melted butter and the bread crumbs.
- Arrange the shells or cups on a tray and set them in the oven for 10 to 15 minutes until the scallops are tender when pierced with a pointed knife. Serve sprinkled with parsley.
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