Coquilles St. Jacque
Submitted by karren
Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis is the showstopper version of Coquilles Saint-Jacques, the one with all the trimmings.
Sea scallops get gently poached in a court bouillon fragrant with white wine, celery, bay leaf, and lemon, then folded into a rich cream sauce loaded with sauteed mushrooms and melted Gruyere cheese.
Each scallop shell gets filled with the mixture, then piped with a border of buttery mashed potato enriched with egg yolk.
A dusting of Parmesan and a quick pass under the broiler turns everything golden and bubbling.
This is the kind of dish that earns a standing ovation at a dinner party. Yes, it takes some effort, but every element builds on the next.
Chef Tips
- Save the court bouillon after poaching. Half a cup goes into the sauce for concentrated scallop flavor
- Add the Gruyere off the heat and stir until melted for a smooth sauce that doesn’t get stringy
- Enrich the mashed potatoes with an egg yolk before piping so they hold their shape and brown beautifully under the broiler
- Broil just 2 to 3 minutes, watching closely. The potato tips should be golden, not scorched
Ingredients
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.
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