Rich and Creamy Coquilles St. Jacques
photo by Tea Jenny
- Ready In:
- 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.
Questions & Replies
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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
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!!!