Coquille St. Jacques Recipe

Name: Coquille St. Jacques
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 2 cups fresh scallops; 2 tsps fresh thyme; 1 bay leaf; salt and pepper; 1/2 pound of sliced mushrooms; 1 small onion, chopped; 1 Tbsp fresh parsley or chives, chopped; 2 Tbsp butter; 1/2 cup dry white wine; 2 Tbsp butter; 2 Tbsps flour; 1 cup scallop stock; 1 egg yolk; 2 Tbsps heavy cream; buttered breadcrumbs

Servings: persons

3 cups water
2 cups fresh scallops
2 tsps fresh thyme
1 bay leaf
salt and pepper
1/2 pound of sliced mushrooms
1 small onion, chopped
1 Tbsp fresh parsley or chives, chopped
2 Tbsp butter
1/2 cup dry white wine
2 Tbsp butter
2 Tbsps flour
1 cup scallop stock
1 egg yolk
2 Tbsps heavy cream
buttered breadcrumbs

1
Bring 3 cups (or less) of water to boil with bay leaf, thyme, salt and pepper. Add washed and drained scallops. Simmer untnil tender, approximately 10 minutes. Drain and reserve 1 cup of stock.
2
Saute mushrooms, onions, parsley in 2 Tbsps butter. Add wine and simmer 10 minutes.
3
melt another 2 Tbsps butter in pan. Add flour and blend well. gradually add 1 cup hot stock from scallop and stir until thick and smooth.
4
Add alittle sauce to egg yolk and heavy cream. Beat well. Stir into rest of sauce. Stir in scallops and mushroom mixture.
5
Fill shells or ramekins. sprinkle with buttered breadcrumbs. Brown in the oven.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups water, 2 cups fresh scallops, 2 tsps fresh thyme, 1 bay leaf, and more.

Yes, Coquille St. Jacques falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coquille St. Jacques

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