Recipe Coquille St Jacques Scallops

Coquilles Saint Jacques Recipe Entertaining with Beth

WebDec 27, 2021 · Cook until they release their juices. Set aside. In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, …

1. 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
2. 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.
3. 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.
4. 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. If re-warming from the fridge, bake for 20 mins covered with foil until warmed through, then a few mins under the broiler to allow cheese to crisp up.

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Coquille St Jacques (scallop gratin) Caroline's Cooking

WebJan 17, 2020 · Preheat the broiler (grill). Once the wine is looking a little syrup-like, remove from the heat and add the cream. Stir to mix then pour the sauce over the scallops. …

1. Remove any side muscle/coral from the scallops and ensure they are clean (you can either discard or cook separately for a snack!). Finely chop the shallot.
2. Melt the butter in a small saucepan and add the shallot. Cook for a minute or two until softened.
3. Add the wine to the shallot and bring to a simmer. Add the scallops and cover the pan. Cook around a minute on each side until the scallops become translucent. Remove the scallops and leave the pan uncovered to let the wine reduce down a minute.
4. Meanwhile, slice the scallops through the middle to give two thinner rounds on each (they may be slightly uncooked in the middle - this is fine. Divide the scallops between two ramekins (or scallop shells if you have them - you will probably need more if you have the latter). Preheat the broiler (grill).

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