"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coquilles St Jacques Recipe

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This recipe for Coquilles St Jacques, by , is from The Edwards Family Cookbook Project, 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!

Contributor:  
Contributor:  
Bonnie Edwards

Category:
Category:

Ingredients:  
Ingredients:  
Court Bouillon:
1 small onion chopped
1 stalk celery chopped
1 bay leaf
3 slices lemon
cup dry white wine

1 lb sea scallops washed and drained

Sauce:
cup butter
cup finely chopped onion
lb mushrooms sliced
cup flour
Pepper to taste
1 cup light cream
1 cup grated Gruyere cheese
2 tablespoons dry white wine
cup reserved court bouillon
1 tablespoon chopped parsley

Mashed Potatoes:
2 lbs white potatoes
cup butter
cup milk
Salt and pepper
1 eg yolk
cup grated Parmesan cheese

Directions:
Directions:
Bouillon: In medium saucepan combine 1 cup water, onion, celery, bay leaf and lemon. Bring to boil, reduce heat and simmer uncovered 10 minutes. Add cup wine. Add scallops, gently simmer for 6 minutes or until tender. Drain, reserve liquid.

Sauce: In cup hot butter in medium saucepan saute chopped onion and sliced mushrooms until tender, about 5 minutes. Remove from heat, stir in flour and pepper to blend well. Gradually stir in cream. Bring to boil stirring. Reduce heat, simmer stirring frequently until quite thick 4-5 minutes. Add Gruyere cheese, stir until melted. Remove from heat. Stir in white wine, cup court bouillon and the parsley. Add scallops and mix well. Divide into 6 (6-ounce) baking dishes.

Potatoes: Peel potatoes, cut into quarters and cook in boiling salted water until tender. Drain very well, return to saucepan, heat slightly over low heat to dry out the potatoes. Beat with mixer at medium speed until smooth. Beat in 1 teaspoon salt, ⅛ teaspoon pepper and the egg yolk until light and fluffy. Put into pastry bag with a number 6 tip. Pipe a border around the edge of each baking dish. Sprinkle potato with grated Parmesan cheese. Place dishes on cookie sheet. Broil 4 inches from heat until golden brown and hot, about 2-3 minutes.

 

 

 

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