Scallops in White Wine [coquilles Saint Jacques]

Name: Scallops in White Wine [coquilles Saint Jacques]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dry white wine; 1 bouquet garni (recipe below); 2 lbs bay scallops, washed and drained; ½ teaspoon salt; 12 lb fresh mushrooms; 6 shallots, finely chopped; 2 tablespoons butter; 2 tablespoons water; 1 tablespoon parsley, finely chopped; 1 teaspoon lemon juice; ¼ cup kerry irish gold sweet butter; ¼ cup flour; 2 egg yolks; ¼ cup heavy cream; ½ cup breadcrumbs; 3 tablespoons kerry irish gold sweet butter; for bouquet garni; 1 tablespoon dried parsley; 1 teaspoon dried basil; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 2 bay leaves; 6 peppercorns; 1 garlic clove

Servings: persons

1 ½ cups dry white wine
1 bouquet garni (recipe below)
2 lbs bay scallops, washed and drained
½ teaspoon salt
12 lb fresh mushrooms
6 shallots, finely chopped
2 tablespoons butter
2 tablespoons water
1 tablespoon parsley, finely chopped
1 teaspoon lemon juice
¼ cup kerry irish gold sweet butter
¼ cup flour
2 egg yolks
¼ cup heavy cream
½ cup breadcrumbs
3 tablespoons kerry irish gold sweet butter
for bouquet garni
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 bay leaves
6 peppercorns
1 garlic clove

1
Bring to a boil 1-1/2 cups dry white wine [pinot grigio is good] with a bouquet garni.
2
Add 2 lbs.
3
scallops and 1/2 tsp salt [or to taste] and simmer the scallops for 3 minutes, or until they are tender.
4
Drain the scallops, reserving the broth and discarding the bouquet garni.
5
And cut the scallops into fine pieces.
6
Clean and chop 1/2 lb.
7
fresh mushrooms.
8
Put them i n a saucepan with the chopped shallots [or small onion] and 2 T. each of butter and water, 1 T. of the finely chopped parsley and 1 t. lemon juice.
9
Cover the pan and simmer the mixture for 10 minutes.
10
Strain it and add to the wine broth.
11
Melt 1/4 cup butter in the saucepan and add 1/4 cup flour and stir the roux until it is well-blended.
12
Add gradually the combined hot broths.
13
Correct the seasonings adn stir in the finely chopped scallops, shallots and mushrooms.
14
Fill scallop shells or ramekins [or au gratin dish] with the mixture, piling high in the center.
15
Sprinkle with bread crumbs [or Panko] and dot with butter.
16
Brown in ia hot oven of 400 degrees or under the broiler.
17
Can be served with french bread, rice or TINKYADA organic brown rice pasta noodles.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 1 ½ cups dry white wine, 1 bouquet garni (recipe below), 2 lbs bay scallops, washed and drained, ½ teaspoon salt, and more.

Yes, Scallops in White Wine [coquilles Saint Jacques] falls under the Seafood 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.

That's it — enjoy your meal!