Coquilles St. Jacques

Coquilles St. Jacques
A party is not complete without seafood and a classic and elegant dish is Coquilles St. Jacques. All of the main ingredients can be prepared the day before, and then on party day, you need only put a quick topping on them and run them under the broiler.
Write a review
  1. 1 lb. large sea scallops, quartered
  2. 1 onion, sliced
  3. ½ lemon, sliced
  4. 4 fresh bay leaves or 1 dried bay leaf
  5. 1 cup dry white wine
  6. ½ cup water
  7. 2 TB unsalted butter
  8. 6 ounces mushroom mix, chopped (baby bellas, shiitake, and oyster)
  9. 1 garlic clove, minced
  10. 1 shallot, minced
  11. 2 TB unsalted butter
  12. 2 TB flour
  13. ½ cup cream
  14. 2 TB lemon juice
  15. ½ tsp. kosher salt
  16. Several grinds of pepper
  17. Pinch of cayenne
  18. ½ cup cream
  19. ½ cup Gruyère, grated
  20. 2 TB parsley, chopped
  21. 2 TB scallions, chopped
  1. ½ cup Parmesan, grated
  2. 2 TB unsalted butter, melted
  3. ½ cup Panko breadcrumbs
  1. STEP 1: Combine onion, lemon, bay, wine, and water in medium saucepan. Bring to simmer. Add in scallops and poach about 2 minutes. You don’t want to cook the scallops all the way through. Remove scallops and reserve strained poaching liquid.
  2. STEP 2: In a medium skillet, melt 2 TB butter over medium high heat. Add mushrooms and cook until browned, about 2 minutes. Add garlic and shallot and cook 1 more minute. Remove from pan.
  3. STEP 3: Add 2 TB butter to skillet and melt. Add in flour and cook over medium low heat, whisking for about 2 minutes. Gradually whisk in poaching liquid and cook until thickened, about 2 minutes. Add in 1/2 cup cream, lemon juice, salt, pepper, and cayenne. Bring to simmer and cook 1 minute. Add in remaining ½ cup cream, grated Gruyère, parsley, and scallions. Remove from heat and allow to cool a bit. Fold in mushrooms and scallops.
  4. STEP 4: Butter 10 small ramekins (or use some decorative shell-shaped dishes from your favorite kitchen supply house) and ladle 3 scallop pieces in each, dividing the sauce evenly. The recipe can be prepared to this point the day ahead. Cover and refrigerate.
  5. STEP 5: On the day of the party, let your filled ramekins come to room temperature and prepare the topping ingredients: Mix melted butter and Panko. Top each serving with mixture, then sprinkle Parmesan over top. Place under a 450° broiler for 3-4 minutes until browned. Serve immediately.
Outer Banks Restaurants
Recent Posts

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Mornay Sauce