Coquille St. Jacques Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Scallops
1 lb. Shrimp
12 oz. Mushrooms, sliced
1 lg. clove Garlic, minced
1/2 c. Onions, minced
2 Tbsp Lemon juice, fresh
1 c. Wine, dry white
1/4 tsp. Salt
1/4 c. Butter, unsalted
6 Tbsp. Flour
1 c. Heavy cream or Half and Half
1/4 c. Wine, dry white
dash Cayanne pepper
dash White pepper
1/2 - 3/4 c. Swiss Cheese, grated
1/2 c. Panko bread crumbs
1 Tbsp. Butter, melted
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Directions: |
Directions:Feel free to use 2 lbs. scallops and eliminate the shrimp if that suits your taste. Combine seafood, mushrooms, 1 c. wine, onion, lemon juice and salt. Simmer for 5 minutes. Strain, reserving liquid. Melt butter add flour, stir until smooth. Whisk in cream and 1 c. of reserved broth and 1/4 c. wine. Bring to boil and cook until thick. Lower heat, add cheese and cayanne, stir until melted. Add seafood, mix well and adjust salt and pepper to taste. Transfer to serving shells, and broil until hot and bubbly, about 3 minutes. Top with panko crumbs that have been mixed with melted butter, return to broiler until crumbs begin to turn golden. Watch carefully this will only take a few seconds. Enjoy! |
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Personal
Notes: |
Personal
Notes: I like to serve this with crusty bread, asparagus, and a small salad. You can also serve it over pasta instead of in shells. I freeze the remaining broth that the seafood was cooked in and use it when making seafood chowders and bisques.
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