Rich and Creamy Coquilles St. Jacques

Rich And Creamy Coquilles St. Jacques Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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

How to Make Rich and Creamy Coquilles St. Jacques

Step-by-Step

  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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