Coquilles St. Jacque
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
sliced |
|
| 1 | stalk |
celery
sliced |
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | slices |
lemon
|
*
|
| ½ | cup |
apple wine
white, dry |
* |
| 1 | pound |
sea scallops
whole, washed and dried |
|
| Sauce | |||
| ¼ | cup |
butter
|
|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | pound |
mushrooms
sliced |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | cup |
gruyere cheese
grated |
|
| 2 | tablespoons |
white wine
dry |
|
| ½ | cup |
court bouillon
|
* |
| 1 | tablespoon |
parsley leaves
chopped |
|
| Mashed potatoes | |||
| 2 | pounds |
potatoes
peeled and chopped, white |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
sliced |
|
| 1 | stalk |
celery
sliced |
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | slices |
lemon
|
*
|
| 118 | ml |
apple wine
white, dry |
* |
| 453.6 | g |
sea scallops
whole, washed and dried |
|
| Sauce | |||
| 59 | ml |
butter
|
|
| 59 | ml |
onions
finely chopped |
|
| 113.4 | g |
mushrooms
sliced |
|
| 59 | ml |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 237 | ml |
gruyere cheese
grated |
|
| 3E+1 | ml |
white wine
dry |
|
| 118 | ml |
court bouillon
|
* |
| 15 | ml |
parsley leaves
chopped |
|
| Mashed potatoes | |||
| 907.2 | g |
potatoes
peeled and chopped, white |
|
| 59 | ml |
butter
|
|
| 59 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
Parmesan cheese
|
|
Directions
In medium saucepan combine ingredients for court bouillon, bring to a boil.
Simmer 10 minutes add ½ cup wine.
Add scallops, simmer 6 minutes, drain, reserve liquid.
Prepare sauce.
Sauté onions and mushrooms in ½ 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 to 5 minutes.
Add gruyere cheese stir until melted.
Remove from heat stir in wine and ½ 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 inches from heat until golden brown and heated through, 2 to 3 minutes.
