Rich and Creamy Coquilles St. Jacques

READY IN: 35mins
Recipe by lazyme

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.

Top Review by Dr. Jenny

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!

Ingredients Nutrition

Directions

  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. 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. Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
  4. Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.

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