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Coquilles St. Jacque

 

54

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 386g (13.6 oz)
Amount per Serving
Calories 57550% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 465mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 14%
Sugars g
Protein 60g
Vitamin A 21% Vitamin C 23%
Calcium 39% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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