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

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

Step-By-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.
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.

About Rich and Creamy Coquilles St. Jacques

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