Coquilles St. Jacques (Scallops with Mushrooms)
4 Tbspbutter, unsalted
2 Tbspshallots, finely chopped
2 cmushrooms, thinly sliced
·kosher salt and freshly ground black pepper to taste
1/2 cdry white wine
1 lbsea or bay scallops
2 Tbspall purpose flour
1 cplus 2 tablespoons heavy cream
1/3 cgruyere cheese
3 Tbspbread crumbs
2 Tbspbutter, unsalted, melted
How to Make Coquilles St. Jacques (Scallops with Mushrooms)
- 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.
- 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.
- Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
- Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
- 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.
- Whip remaining 2 tablespoons cream and fold into the sauce.
- Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
- Spoon sauce over the scallop.
Preheat the broiler to high.
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.