Rich And Creamy Coquilles St. Jacques Recipe

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Rich and Creamy Coquilles St. Jacques

Vicki Butts (lazyme)

By
@lazyme5909

We love this dish. By Pol Martin, a well-known Canadian chef.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 Tbsp
butter
1 lb
scallops
1/4 lb
mushrooms, halved or sliced depending upon size
1
shallot, chopped
1 Tbsp
chives, chopped
2 Tbsp
dry vermouth
1 1/2 c
cold water
3 Tbsp
flour
1/2 c
heavy cream
1 pinch
fennel
3
drops lemon juice
salt and pepper

Directions Step-By-Step

1
With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
2
When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
3
Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
4
Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
5
Replace scallops in sauce and correct seasoning. Mix well and sprinkle with lemon juice to taste.
6
Serve immediately.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: French