How To make Coquilles St. Jacque
COURT BOUILLON 1 small onion
sliced
1 stalk celery :
sliced
1 bay leaf
3 slices lemon
1/2 cup dry white wine
1 pound sea scallops, whole washed and dried
SAUCE 1/4 cup butter
1/4 cup onion :
finely chopped
1/4 pound mushroom -- sliced
1/4 cup flour, all-purpose
dash pepper 1 cup light cream
1 cup Gruyere cheese grated
2 tablespoons dry white wine
1/2 cup court bouillon
1 tablespoon parsley :
chopped
MASHED POTATOES 2 pounds white potatoes -- peeled and chopped
1/4 cup butter
1/4 cup milk
salt and pepper 1 egg yolk
1/4 cup parmesan che
In medium saucepan combine ingredients for court bouillon, bring to a boil. Simmer 10 minutes add 1/2 cup wine. Add scallops, simmer 6 minutes, drain, reserve liquid. Prepare sauce. Saute onions and mushrooms in 1/2 cup butter until tender. Remove from heat, stir in flour and pepper blend well. Gradually stir in cream, bring just to boil stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add gruyere cheese stir until melted. Remove from heat stir in wine and 1/2 cup court bouillon and parsley. Add scallopps mix well. Divide into 6 scallop shells. Prepare mashed potatoes with egg yolk. Pipe around scallop shells with pastry bag and star tip.. Sprinkle with parmesan cheese. Place shells on cookis sheet. Broil 4" from heat until golden brown and heated through, 2-3 minutes.
How To make Coquilles St. Jacque's Videos
Coquilles Saint Jacques (Baked Scallops) The French AUTHENTIC Way//ThatSlayCook
Hello, Hey, Hi Lovelies,
ThatSlayCook welcomes you back to another interesting video!
Today's meal is usually prepared during the festive seasons in France, especially during the Christmas season.
This recipe is very delicious and I know you'll enjoy it too.
Don't forget to rewatch it while you put it into practice.
Ingredients used :
-200g of fresh scallops
-1/2cup bechamel sauce
-1/2 cup cream
-50g chopped carrots
-10g chopped spring onions
-1 full-sized chopped shallot
-3 tablespoons of white wine (preferred choice)
-pinch of salt, black pepper, garlic,
white pepper
-grated bread crumbs
Feel free to check my other videos
Lots of love!
Scallops Grenobloise with Jacques Pepin
Jacques Pepin cooks Scallops Grenobloise at his home in Madison, CT.
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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.
Cassolette de Saint-Jacques aux crevettes et aux champignons
Proposez à vos convives une délicieuse cassolette de Saint-Jacques aux crevettes et aux champignons. Délicate et facile à confectionner, cette recette est un régal pour les papilles pour cette fin d'année !
La fiche recette :
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Chef Freddy shares how to make his take on Coquilles St-Jacques
Chef Freddy shares how to make his take on Coquilles St-Jacques
COQUILLES SAINT-JACQUES sauce au beurre blanc comme au restaurant ! un délice Gourmandises TV
RECETTE : Des Coquilles Saint-Jacques abondantes et délicieuse, la vedette 2023 de l'automne et des fêtes !.. Cette année est une année record pour la pêche depuis 60 ans !. Faîtes-là en sauce ou juste snackée comme dans notre recette. Bon régal !. D'octobre au 15 mai, c'est la saison !. Voici la recette de Saint Jacques de Normandie au Beurre Blanc signée Erwan Garel, délicieuse et traditionnelle - Une recette réalisée avec la complicité de Bruno Gilbert de radio Nostalgie. La liste des ingrédients figure dans la vidéo. Bon régal !.
RECIPE: Abundant and delicious scallops, the 2023 star of autumn and the holidays! This year is a record year for fishing for 60 years! Make it in a sauce or just snack it like in our recipe. Enjoy your treat! From October to May 15, it's the season!. Here is the recipe for Normandy Saint Jacques with Beurre Blanc by Erwan Garel, delicious and traditional - A recipe made with the help of Bruno Gilbert from Radio Nostalgie. The list of ingredients is in the video. Enjoy your treat!
Dans la Cuisine d'Erwan ©, SAISON 2 : Présentation : Christophe Devé avec Erwan Garel, chef de cuisine et la participation de Bruno Gilbert de Radio Nostalgie.