rich and creamy coquilles st. jacques
We love this dish. By Pol Martin, a well-known Canadian chef.
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 tablespoons butter
- 1 pound scallops
- 1/4 pound mushrooms, halved or sliced depending upon size
- 1 - shallot, chopped
- 1 tablespoon chives, chopped
- 2 tablespoons dry vermouth
- 1 1/2 cups cold water
- 3 tablespoons flour
- 1/2 cup heavy cream
- 1 pinch fennel
- 3 - drops lemon juice
- - salt and pepper
How To Make rich and creamy coquilles st. jacques
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Step 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.
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Step 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.
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Step 3Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
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Step 4Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
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Step 5Replace scallops in sauce and correct seasoning. Mix well and sprinkle with lemon juice to taste.
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Step 6Serve immediately.
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