COQUILLES ST. JACQUES
This recipe comes from the "Big Book of Appetizers" cookbook. If you are lucky enough to have some scallop shells (think garage sale!) they make the best presentation of the tender briny scallops in rich cream sauce served in the beautiful shells. If you haven't seen scallop shells at a garage sale lately, any gratin dishes or ramekins will work just fine. Posted for ZWT5.
Provided by TxGriffLover
Categories European
Time 17m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the milk to a simmer in a small saucepan over medium-high heat.
- While the milk is heating, melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until foamy, about 3 minutes. Add the hot milk all at once while whisking. Stir the sauce until it is thick and bubbly. Remove from the heat and add the salt, nutmeg, black pepper, and sherry vinegar. Taste for seasoning and adjust if necessary. Let cool slightly before continuing.
- Heat a medium skillet over medium heat and melt the remaining 2 tablespoons of butter. Remove the skillet from the heat and stir in the breadcrumbs to coat them evenly with the butter. Reserve.
- Preheat the broiler and arrange an oven rack to the highest position.
- Set out the shells (or ramekins) on a baking sheet. Arrange 2 scallops in each. Top each scallop with about 3 tablespoons of the sauce. Sprinkle some of the cheese over the sauce and top with a tablespoon or so of the buttered breadcrumbs. Broil the scallops for about 7 minutes. The sauce and cheese should be golden brown. The scallops should be tender and juicy, not overcooked. Carefully transfer the hot scallops in their shells (or ramekins) to a serving plate. Serve immediately.
Nutrition Facts : Calories 233, Fat 13.9, SaturatedFat 8.3, Cholesterol 62.7, Sodium 304.2, Carbohydrate 9.5, Fiber 0.3, Sugar 0.4, Protein 16.9
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Md sakib SakibulHaSan
[email protected]Overall, I would definitely recommend this recipe! It's a great dish for a special occasion.
kopila dangal
[email protected]I served this dish with a side of roasted asparagus and it was the perfect meal.
TOXI Gaming
[email protected]The recipe was easy to follow, but it took a bit longer than I expected to make.
Daylah Cox
[email protected]This was my first time trying Coquilles St. Jacques and I was not disappointed! It was elegant and flavorful.
rajeshkumar
[email protected]I added a bit of white wine to the sauce and it really enhanced the flavor.
Sarah Martey
[email protected]I had trouble finding sea scallops, so I used bay scallops instead. They were still delicious!
Munierah Vaarland
[email protected]The sauce was a bit too salty for my taste, but the scallops were cooked perfectly.
Muhammad BARINÈCUTT
[email protected]This dish was a hit at my dinner party! Everyone raved about the scallops.
Dae Dae
[email protected]I've never made Coquilles St. Jacques before, but this recipe was easy to follow and the results were amazing!
Patricia Emimien
[email protected]These Coquilles St. Jacques were absolutely delicious! The scallops were perfectly cooked and the sauce was rich and flavorful.