Real Recipes From Real Home Cooks ®

rich and creamy coquilles st. jacques

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For rich and creamy coquilles st. jacques

  • 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.

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