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Coquilles St. Jacques Recipe

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This recipe for Coquilles St. Jacques is from The Neal Family 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:  
Fish Broth
1 lb. scallops
1 Tbsp. lemon juice
3/4 cup white wine
1 bay leaf
1 branch or 1 pinch thyme
Salt and pepper to taste

Sauce Supreme
4 Tbsp. butter
5 Tbsp. flour
2 cups fish broth adding water or other broth if fish broth doesn't measure 2 cups
6 oz 35% cream

1 Tbsp. butter
2 green onions, chopped
1/4 lb. chopped mushrooms
1/4 cup dry white wine
1 Tbsp. grated Swiss cheese

Duchesse potatoes
1 lb potatoes washed and peeled
1/4 tsp. salt
1/8 tsp. nutmeg
1 egg
1/4 tsp. pepper
1 Tbsp. butter
2 egg yolks
Directions:
Directions:
Place first 7 ingredients in a heavy saucepan. Bring to a boil, and cook 1 minute. Drain, saving broth. Reserve scallops.

In a heavy saucepan over medium low heat, melt butter and add flour. Whisk to cook the flour, but do not brown it. Cook very well. Add fish broth slowly, whisking the entire time. Stir until smooth and thick. The sauce should coat the bottom of a spoon. Add cream but do not boil and heat until sauce has a velvety consistency.

In another small saucepan, combine butter, chopped onions, mushrooms and wine. Simmer 3 minutes, allowing most of the wine to evaporate. Combine sauce supreme with the scallops, mushroom mixture and Swiss cheese.

Cook potatoes in lightly salted, boiling water, until tender. Drain and dry over low heat. Whip with hand mixer or potato masher, seasoning with salt, pepper and nutmeg. If potatoes are still moist, dry them out in a 300 º F oven before adding the butter and eggs. Whip with remaining ingredients until fluffy.

Pipe duchesse potatoes around the edge of individual scallop shells, then spoon scallop mixture into the middle. Sprinkle with a mixture of grated cheese and breadcrumbs and place under a broiler until bubbling hot or in a 400º F oven for 2-3 minutes. Watch carefully- they dry out in a matter of seconds.
Personal Notes:
Personal Notes:
Add a variation of seafood for your own invention.

 

 

 

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