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    You are in: Home / Recipes / Rich and Creamy Coquilles St. Jacques Recipe
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    Rich and Creamy Coquilles St. Jacques

    Rich and Creamy Coquilles St. Jacques. Photo by Tea Jenny

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    lazyme's Note:

    A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
    2. 2
      When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
    3. 3
      Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
    4. 4
      Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.

    Ratings & Reviews:

    • on June 19, 2013

      55

      Fantastic recipe! DH and I enjoyed every bite. I used bay scallops, which worked well and slightly more mushroom than called for (6 oz portobella). I served over mashed potatoes as another reviewer suggested. This was so flavorful! It is going into my keeper file. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2012

      55

      This is a superb seafood dish, and I loved evrery bite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2010

      55

      Hi there, I finally got round to making this and it was definitely worth the wait I have never cooked scallops before or tasted them and I was surprised how sweet they are. The only scallops I could get were small ones and were frozen but they must of been good quality as the taste was very good. I chopped my mushrooms and shallot small and seasoned with lemon pepper, I served it with bow pasta and the two went well together. Well I bought two bags of scallops so I will most definitely be making it again. Thank you for a very nice recipe. Made for PAC Spring 2010

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Rich and Creamy Coquilles St. Jacques

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.4
     
    Calories from Fat 209
    65%
    Total Fat 23.2 g
    35%
    Saturated Fat 14.3 g
    71%
    Cholesterol 98.5 mg
    32%
    Sodium 563.5 mg
    23%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.6 g
    2%
    Protein 16.0 g
    32%

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