Rich and Creamy Coquilles St. Jacques

Rich And Creamy Coquilles St. Jacques Recipe

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Vicki Butts (lazyme)


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

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


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

How to Make Rich and Creamy Coquilles St. Jacques


  • 1With 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.
  • 2When 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.
  • 3Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
  • 4Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
  • 5Replace scallops in sauce and correct seasoning. Mix well and sprinkle with lemon juice to taste.
  • 6Serve immediately.

Printable Recipe Card

About Rich and Creamy Coquilles St. Jacques

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

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