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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coquille St. Jacques Recipe

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This recipe for Coquille St. Jacques is from Tronolone-Rolph Family 2012 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
★ 1 lb Scallops ½ cup light or heavy cream
★ 4 shallots, minced 1 tbsp. flour
★ 1 clove garlic, chopped 1 egg yolk - pepper
★ 2 tbsp. butter 1 cup soft bread crumbs
★ ½ cup dry white wine ¼ cup melted butter
Directions:
Directions:
1. If large, slice each scallop into thin slices.
2. Saute the shallots and garlic in butter 5 minutes.
3. Add wine and scallops and gently simmer for 5 minutes.
4. Remove scallops and put in casserole.
5. Boil the liquid remaining in the pan until it has reduced by half.
6. Mix the cream, flour and egg yolk.
7. Mix this in reduced liquid.
8. Stir over low heat until slightly thickened.
9. Season with pepper.
10. Spoon over scallops.
11. Mix bread crumbs and butter. Sprinkle on top.
12. Bake 325 degrees – 20 to 25 minutes or until lightly browned.
13. Serve with rice or noodles.

 

 

 

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