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Coquilles Saint Jacques Parisienne

 

46

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 ½ cups white wine
dry
*
2 pounds scallops
½ pound mushrooms
6 each shallots
chopped
*
1 small onions
chopped
2 tablespoons butter
2 tablespoons water
1 tablespoon parsley leaves
chopped
1 teaspoon lemon juice
¼ cup butter
¼ cup all-purpose flour
2 each egg yolks
*
¼ cup heavy whipping cream

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 51546% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 735mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 113g
Vitamin A 24% Vitamin C 9%
Calcium 29% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

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