COQUILLES SAINT-JACQUES
This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.
Provided by Cucina Casalingo
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl.
- Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.
- Melt the butter in a large skillet over medium-high heat.
- Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
- Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown.
- Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce.
- Reduce the heat slightly and simmer until the sauce has reduced by half.
- Remove the pan from the heat and stir in the Cognac and scallops.
- Preheat the oven broiler.
- Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes.
- Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops.
- Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top.
- Sprinkle with lemon juice and serve immediately.
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chaz martinez
[email protected]This is a great recipe for a romantic dinner.
Ava Parkinson
[email protected]I love that this recipe uses simple, fresh ingredients. It really lets the flavor of the scallops shine through.
Calico Trash man
[email protected]This dish is so elegant and delicious. I'm sure it would impress even the most discerning palate.
Rayza rayaz
[email protected]I'm not sure if I did something wrong, but my sauce turned out lumpy.
Hassan Jan too
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Mibtan Gallardo
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The sauce was so good that it made me forget all about the scallops.
M Rohan
[email protected]This is the best Coquilles Saint-Jacques recipe I've ever tried! The scallops were cooked perfectly and the sauce was amazing.
Allauddin Khan
[email protected]I followed the recipe exactly and my scallops turned out rubbery. I'm not sure what went wrong.
Fiaz Ahmed
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Jewel Ahmed
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Temu Nazrawi
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth the effort. The scallops are always cooked perfectly and the sauce is to die for.
Mpho Lengana
[email protected]I made this dish for a special occasion and it was a huge success! The scallops were cooked to perfection and the sauce was rich and flavorful. I highly recommend this recipe.
Bayiringire Didace
[email protected]Meh.
Omphile Shabangu
[email protected]I found this recipe to be a bit too complicated for my liking. There were a lot of steps and ingredients involved, and I think it would be easier to just buy pre-made scallops.
Joseph Perry
[email protected]This dish was a hit! My guests raved about the flavors and the presentation. I will definitely be making this again.
Md Sakib dd
[email protected]This is my new go-to recipe for Coquilles Saint-Jacques! The scallops were perfectly cooked and the sauce was divine. I loved the addition of the mushrooms and shallots, which added a lovely earthy flavor.