Coquilles Saint Jacques Parisienne
Submitted by victor
Coquilles Saint-Jacques: scallops poached in white wine, folded with mushrooms into a creamy velouté enriched with egg yolk and cream, then piled into shells and gratineed golden. The classic French scallop dish.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the French bistro classic that made scallops elegant. Named for the scallop shells (coquilles) they’re traditionally served in, scallops get gently poached in white wine, then bound in a luxurious cream sauce and browned until bubbling and golden. It looks like fine dining because, frankly, it is.
The technique is pure classic French cooking, built in layers. First, poach the scallops briefly in dry white wine with a bouquet garni, just three minutes so they stay tender, never rubbery. Save that wine broth. Sweat the mushrooms and shallots, then add their liquid to the broth too, so nothing flavorful goes to waste.
That combined broth becomes the sauce. A butter-and-flour roux thickens it into a velouté, then it’s enriched off the heat with egg yolks beaten into cream, the classic liaison that gives the sauce its silky body. Temper the yolks with a little hot sauce first so they don’t scramble. Fold in the scallops and mushrooms, pile into shells or ramekins, top with buttered breadcrumbs, and run under the broiler until golden and crisp.
Chef Tips
- Poach the scallops only briefly, about 3 minutes. Overcooked, they turn rubbery, and they cook a touch more under the broiler.
- Save every drop of the poaching wine and the mushroom liquid. They form the backbone of the sauce.
- Temper the egg yolks: whisk in a ladle of hot sauce before adding them, so they enrich the sauce instead of curdling.
- Watch the broiler closely. The breadcrumb top browns fast and can scorch in seconds.
Variations
- Add grated Gruyere or Parmesan to the breadcrumb topping for a cheesier gratin.
- Stir a splash of cognac or a pinch of nutmeg into the sauce.
- Fold in small cooked shrimp or lump crab to stretch the filling.
Ingredients
Directions
Bring to a boil 1½ cups dry white wine with a bouquet garni.
Add 2 pounds scallops and salt to taste and simmer the scallops for 3 minutes, or until they are tender.
Drain them, reserving the broth, and cut them into fine pieces Clean and chop ½ pound fresh mushrooms.
Put them in a saucepan with the shallots or onion, 2 Tablespoons each of butter and water, 1 tablespoon finely chopped parsley, and lemon juice.
Cover the pan and simmer the mixture for 10 minutes.
Strain it and add to the wine broth.
Melt ¼ cup butter in a saucepan, add ¼ cup flour, and stir the roux until it is well blended.
Add gradually the combined hot broths from the scallops and the mushrooms and cook the sauce, stirring constantly, until it is thickened and smooth.
Remove the saucepan from the heat and stir in egg yolks beaten with the heavy cream and a little of the hot sauce.
Correct the seasoning and stir in the scallops, shallots, and mushrooms.
Fill scallop shells or ramekins with the mixture, piling them high in the center, sprinkle with bread crumbs and dot with butter.
Brown the filling in a hot oven or under the broiler.
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