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Coquilles St Jacques Recipe

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This recipe for Coquilles St Jacques is from Bonnie's 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:  
Court Bouillon:
1 small onion chopped
1 stalk celery chopped
1 bay leaf
3 slices lemon
½ cup dry white wine

1 lb sea scallops washed and drained

Sauce:
¼ cup butter
¼ cup finely chopped onion
¼ lb mushrooms sliced
¼ cup flour
Pepper to taste
1 cup light cream
1 cup grated Gruyere cheese
2 tablespoons dry white wine
½ cup reserved court bouillon
1 tablespoon chopped parsley

Mashed Potatoes:
2 lbs white potatoes
¼ cup butter
¼ cup milk
Salt and pepper
1 eg yolk
¼ 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 ½ cup wine. Add scallops, gently simmer for 6 minutes or until tender. Drain, reserve liquid.

Sauce: In ¼ 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, ½ 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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