Rich and Creamy Coquilles St. Jacques
photo by Tea Jenny
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 59.16 ml butter
- 453.59 g scallops
- 113.39 g mushroom, diced
- 1 shallot, chopped
- 14.79 ml fresh chives, chopped
- 29.58 ml dry vermouth
- 354.88 ml cold water
- 44.37 ml flour
- 118.29 ml heavy cream
- 0.25 ml fennel
- 0.19 ml lemon juice
- salt and pepper
directions
- 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.
- 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.
- Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
- 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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Reviews
-
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
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Wow! This had the biggest and best review from my hubby that I have ever heard! I served this on piped mashed potatoes and it was divine. The sauce was exquisite and next time I would make it in individual casseroles so I don't waste any of it. This was very easy as wellI made this for my Teammate for ZWT5. Thanks!!!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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