Coquilles St. Jacques

READY IN: 50mins
Recipe by papergoddess

A la Parisienne - popular version of a traditional baked scallop recipe

Top Review by imatrad

This was very rich and very delicious!!! I substituted a pound of frozen Argentine sea scallops, which were tiny but affordable (and delicious) at only $5.00 for a pound, compared with $15.00 a pound for the big fresh scallops. I used shallots for the onion. I think next time I'd cut back just a little bit on the lemon juice, to maybe 1 or 2 tsp, instead of a Tablespoon. I added a few jiggers of Brandy when the sauce was finished. I added a little grated swiss cheese with the breadcrumbs over the top, and piped whipped potatoes around the rim of the ramekin cups before browning under the broiler. My family just loved this recipe. Thanks so much. It tasted like something you'd get in an upscale restaurant! This is a "WOW" kind of recipe that is sure to impress your family or guests!

Ingredients Nutrition

Directions

  1. If using large scallops, cut into 3 or 4 pieces.
  2. In med. saucepan, cook and stir onion in butter until tender.
  3. Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
  4. Add mushrooms; simmer 2 minutes longer.
  5. Drain liquid from scallop mixture; set aside.
  6. Melt 1/3 cup butter in medium saucepan over low heat.
  7. Stir in flour.
  8. Cook over low heat until mixture is smooth and bubbly.
  9. Remove from heat; Stir in reserved liquid and cream.
  10. Heat to boiling, stirring constantly.
  11. Boil and stir for 1 minute, then add parsley.
  12. Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
  13. Heat through, stirring often.
  14. Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
  15. reserved sauce.
  16. Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
  17. Place baking dishes on baking sheet.
  18. Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
  19. Sprinkle crumbs over the tops and serve.

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