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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Couquille St. Jacques (Dad's recipe) Recipe

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This recipe for Couquille St. Jacques (Dad's recipe), by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


Because this was JP's grandfather's recipe there are no measurements! I've learned through the years that you can spit-ball all except possibly the cream which I tend to use 1/2-cup. When his grandfather refers to the "fish stock" in this recipe he's talking about the water that the seafood was boiled in. Most coquilles are strictly scallops but Grandfather liked to add shrimp to his (never one to follow rules) and so I do too but that's a personal choice for everyone.

1-lb each: scallops and shrimp
3-cups dry sherry or vermouth
Swiss cheese
Bread crumbs

Put oven at 350║

Boil scallops and shrimp in Vermouth and water. Remove shellfish and sautÚ shallots and mushrooms in 1 TB butter.

Make roue: 3 TBS butter, 3 TBS flour. Cook until brown.

Add 2-1/2 cups fish stock. Bring to a boil.
Beat an egg and 1/2-cup cream in a big bowl. Dribble in hot fish sauce in thin stream.

Mix cooked seafood into sauce. Add chopped parsley.
Pour all into a large baking dish. Top with grated swiss cheese and sprinkle with buttered bread crumbs.

Bake for 15 minute or until bubbling.

Personal Notes:
Personal Notes:
I used to always make these in separate bowls or shells but lately have been making it in a casserole pan and scooping up from there. Grandfather made this dish for every special occasion of my life, mostly birthdays and homecomings. It's traditionally served at Christmas in France and I was surprised to find out that Aunt Donna makes it every Christmas too!




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