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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

Coquilles St. Jacques Recipe

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This recipe for Coquilles St. Jacques is from MAVIS' KITCHEN, 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 1/2 lbs. fresh scallops
Juice of 1 1/2 to 2 limes or lemons
1/2 cup dry vermouth
Salt
Pepper
1/2 lb. fresh mushrooms, sliced
1/4 cup green onion, minced
3 tbsp. butter
2 tbsp. cornstarch
1 cup whipping cream
1 egg yolk, beaten
6 tbsp. Parmesan cheese, grated
Directions:
Directions:
If using large scallops, cut into bite-sized pieces. Dry and marinate scallops in a mixture of the lime juice, vermouth, and salt and pepper for an hour. Simmer scallops in lime juice mixture for about 5 minutes. Drain and reserve liquid. Saute mushrooms and onion in butter for a few minutes. Set aside. Blend reserved liquid with cornstarch and add cream. Stir over low heat. When sauce thickens, stir in egg yolk. Place scallops and mushrooms in a buttered casserole dish. Cover with sauce. Sprinkle cheese on top and broil until hot and brown.
Personal Notes:
Personal Notes:
A beach house favorite!

 

 

 

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