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.


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15 Min
20 Min
Stove Top


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  • 4 Tbsp
  • 1 lb
  • 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
  • 1/2 c
    heavy cream
  • 1 pinch
  • 3
    drops lemon juice
  • ·
    salt and pepper

How to Make Rich and Creamy Coquilles St. Jacques


  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.

Printable Recipe Card

About Rich and Creamy Coquilles St. Jacques

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

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