Real Recipes From Real Home Cooks ®

coquilles st. jacques (scallops with mushrooms)

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

An Elegant dish for any special occasion. I use scallop shells, but you may use individual ramekins to serve.

(1 rating)
yield 4 serving(s)

Ingredients For coquilles st. jacques (scallops with mushrooms)

  • 4 Tbsp
    butter, unsalted
  • 2 Tbsp
    shallots, finely chopped
  • 2 c
    mushrooms, thinly sliced
  • kosher salt and freshly ground black pepper to taste
  • 1/2 c
    dry white wine
  • 1 lb
    sea or bay scallops
  • 2 Tbsp
    all purpose flour
  • 1/2 c
    milk
  • 1 c
    plus 2 tablespoons heavy cream
  • pinch
    cayenne pepper
  • TOPPING
  • 1/3 c
    gruyere cheese
  • 3 Tbsp
    bread crumbs
  • 2 Tbsp
    butter, unsalted, melted

How To Make coquilles st. jacques (scallops with mushrooms)

  • 1
    Melt 1 tablespoon butter in a saucepan and saute` the shallots. Cook briefly and then add the mushrooms. Cook until wilted and add salt, pepper and wine.
  • 2
    Add scallops and bring to a boil. Cook until scallops are heated through, stirring gently as necessary. Take care not to let scallops overcook or they will toughen.
  • 3
    Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
  • 4
    Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
  • 5
    Add the milk and the 1 cup of cream. Cook for about 5 minutes. Add salt and pepper to taste along with a pinch of cayenne pepper.
  • 6
    Whip remaining 2 tablespoons cream and fold into the sauce.
  • 7
    Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
  • 8
    Spoon sauce over the scallop. Preheat the broiler to high.
  • 9
    TOPPING: Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

Categories & Tags for Coquilles St. Jacques (Scallops with Mushrooms):

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