Coquilles St. Jacques

Submitted by Claudia Wey

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 6

ingredients

• 18 large sea scallops, U-10 size
• 2 tablespoons olive oil, divided
• 2 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• 1⁄2 cup dry white wine
• 1 tablespoon lemon juice
• 4 tablespoons unsalted butter, sliced
• 6 tablespoons all-purpose flour
• 3 cups mushroom stock
• 1⁄4 cup scallion, sliced
• 2 tablespoons heavy cream
• 1 pinch cayenne pepper
• salt and black pepper
• 1 cup breadcrumbs, panko
• 1⁄4 cup parmesan cheese, grated
• 2 tablespoons fresh parsley leaves, chopped

directions

1. 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.
2. Transfer three scallops each into 6-ounce shallow broiler-proof ramekins; set aside.
3. In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 tablespoons oil over medium heat.
4. Cook until vegetable soften, 2-3 minutes. Increase heat to high.
5. Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated.
6. Once the liquid is reduced, add butter, stirring until it melts.
7. Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes.
8. Whisk Mushroom Stock inro roux until smooth.
9. Cook until sauce boils, then stir occasionally to prevent sticking while sauce continue to boil and begin to thicken, 5-8 minutes.
10. Simmer sauce 1minute more to eliminate flour taste.
11. Stir in scallions, cream, cayenne, salt, and black pepper.
12. Combine panko, Parmesan, and parsley in a bowl.
13. Preheat broiler to high with rack 6 inches below the heating element.
14. Pour 1/3-1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
15. Broil scallops until crumb topping begins to brown, 3-5 minutes.