How To make Coquilles St. Jacques
1 pound bay scallops 1/2 lb. mushrooms, sliced 1/4 cup dry white wine 1 bay leaf 1/4 cup butter 1/4 cup flour 1 cup light cream 1 tbsp. parsley 1/2 tsp ground pepper 2 tbsp dry sherry paprika to taste
Makes 4 servings.
Preheat oven to 375F. Combine scallops with wine, mushrooms, and bay leaf in large skillet. Bring to a boil; cover and simmer for 2 minutes. Remove pan from heat. Melt butter in saucepan. Blend in flour, stirring until smooth. Add cream; cook over medium heat, stirring constantly, until sauce thickens. Add parsley, pepper, and sherry. Stir scallop mixture into cream sauce. Spoon mixture into 4 small ramekins (small baking dishes). Cover with foil and bake for 15 minutes. Uncover and bake for 5 minutes more, or until sauce bubbles. Remove scallops from oven. Sprinkle with paprika and serve.
Source: The Recipe Page Newsletter
How To make Coquilles St. Jacques's Videos
How to Make Coquille St Jacques | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make Coquille St Jacques. A very popular dish around the holidays and an appetizer that is loved by all! This is super easy to make as long as you have all of your Mise En Place so let me know how you did in the comments below!
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Coquilles Saint Jacques gratinées inratable et délicieuse !
Pour les fêtes, CuisineAZ vous propose la recette des coquilles Saint-Jacques gratinées.
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seafood gratin recipe - Coquilles St-Jacques
seafood gratin recipe - Coquilles St-Jaques/ this classic French cuisine dish is a brilliant seafood and cheese gratin starter. Juicy scallops, mussels, prawns and shrimps are finished with a rich seafood bisque sauce made from the shells and seafood juices. Topped with Swiss cheese and gratin to perfection. Your dinner parties will never be the same again.
Enjoy,
Igor
Seafood gratin – Coquilles St-Jacques
Ingredients
6 scallops in the shell
1kg fresh mussels
12 whole tiger prawns
handfull brown shrimp or clam meat
1 shallot
½ bulb garlic
50ml brandy
125ml water
1/2 tbsp flour
25gr of butter
50ml of cream
1/2 tsp harrissa paste or a pinch of cayenne pepper
1 tsp tomato puree
200gr of grated Swiss Gruyere
Method
- Steam the mussels in a dry pot for 4minutes until they are all open.
- Remove the mussel flesh and keep the cooking liquid
- Discard the shells
- Peel the tiger prawns
- Keep the heads and the shells
- Add some olive oil to a saucepan and fry the heads and the shells until they are fragrant and turn red.
- Add the brandy and burn off the alcohol.
- Add the chopped up shallot and garlic.
- Add the liquid from the mussels and add water until the shells are covered.
- Simmer the shells for 1 hour.
- Strain the liquid and reduce it by half.
- Clean the scallops and clean the top shell under fresh water. Don’t use soap
- Cut the scallops in 4
- Melt 25gr butter in a saucepan and add ½ tbsp flour
- Cook out the flour
- Add the seafood stock liquid and bring to a light boil and the sauce is thickened.
- Add the cream and the tomato concentrate
- Add 100gr of the grated Gruyere and stir until its melted
- Season with salt and cayenne pepper or harissa
- Fill the scallop shells with the raw scallop meat, chopped up tiger prawns and shrimps.
- Divide the sauce over the shells and sprinkle over the rest off the Gruyere cheese.
- Put the shells in a hot oven under the grill until hot, bubbly and coloured.
Coquilles St Jacques Recipe • Elegant and Incredibly Tasty! - Episode 389
Bonjour my friends! In this episode I'll show you how to make my Coquilles St Jacques recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #appetizer #Frenchcuisine #easyrecipe #seafood #elegantcuisine #lowsodium
Tamron Hall Makes Ina Garten’s Coquilles St.-Jacque Scallop Dish Recipe
Tamron Hall takes us into her home kitchen in this episode titled, “What’s the Dish?” She walks us through Chef Ina Garten’s delicious Coquilles St.-Jacque scallop dish recipe. Make it with us at home!
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From the deeply moving to the purely fun, “Tamron Hall” is a daily destination for all things topical and a platform for viewers to connect with the people who are shaping our world through meaningful, engaging, and entertaining conversations. As a new mom, a newlywed, and a survivor who is proving you can accomplish anything at any age, Tamron Hall brings a refreshing, relatable, unpredictable, and unstoppable voice to television.
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Coquilles Saint Jacques - Bastille Day - Chef Jason Bunin Cocoa Beach, Fl
This week we're celebrating France's national holiday, Bastille Day, with a classic French scallop dish Coquilles Saint Jacques.
You can visit Flavour Kitchen and Wine Bar in Downtown Cocoa Beach Monday, Wednesday, and Thursday 4-9PM, Friday and Saturday 4-11PM and Sunday Brunch 11AM-3PM. Reserve your table through OpenTable on our website or any of our social media channels.
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