Alba's Coquille Saint Jacques... With a Spin

Submitted by Chef #356581

"My mom invented this take on coquilles when she didn't have any shrimp or scallops handy... surprisingly they also freeze well... go figure! This is not a precise recipe.. you can substitute white wine or brandy for the marsala, and quantities on the breadcrumbs are approximate. Serve in individual scallop shells if you have them (as an appetizer) orplace in a gratin dish for an entree... either way it's great!"

 

• Ready In: 53mins
• Ingredients: 11
• Yields: 8 shells
• Serves: 8

ingredients

• 4 flounder, filets
• 1⁄2 cup panko breadcrumbs
• 1⁄2 cup regular seasoned breadcrumbs
• 2 -4 tablespoons parmesan cheese (to taste)
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 teaspoons flour
• 1 1⁄2 cups whole milk (can sub 1 or 1%)
• 2 green onions, chopped
• 4 -5 fresh cremini mushrooms (white is ok too)
• 1 -2 tablespoon marsala

directions

1. 1. Split flounder in in half along centerline, coat with panko (season with salt and pepper if you wish) and saute in 2 tbsp butter and a little olive oil until just lightly brown - set aside.
2. 2. For the sauce: Make a bechamel by melting the remaining butter and adding the flour -- cook for a minute or two and then gently add the milk. You can warm the milk before adding, but we usually don't. Stir until thickened and set aside.
3. 3. Separately saute the green onions and mushrooms until soft in a bit more of the butter -- can substitute olive oil for the butter if you wish.
4. 4. Add these to the bechamel sauce and combine with the marsala.
5. 5. Place a bit of the sauce in the bottom of the shell or gratin dish. Gently fold the flounder in half and place on top of the sauce. Add some more sauce on top and sprinkle with the regular breadcrumbs and a dusting of parmesan. You can add a tiny bit of butter on the top to assist in browning, but we really don't think it's necessary.
6. 6. Place under broiler until warm and lightly browned. Serve immediately - though, as mentioned you can hold them for 24 hours or freeze prior to the broiling process.