Coquilles St. Jacques
by The Webmaster adapted from a recipe by Chef Louis Perrotte, Le Coq Au Vin, Orlando, FL.

Image Serves: 8 people. Preparation time: 45 minutes.

This might need to be prepared in two batches if your pan is too small.
Mushrooms: Wash and slice the Mushrooms. Cover the bottom of a sauté pan with Oil and add the Chopped Garlic, Thyme and Tarragon. Add the Mushrooms and Salt and Pepper to taste. Sauté 4 minutes.
Scallops: Deglaze the pan with White Wine. Scrape the pan bottom with a spatula. Reduce the heat on the Mushrooms, Oil and reduction. Add the Scallops and sauté both sides until each is opaque. With a colander and bowl, drain the Scallops/Mushrooms and retain the sauce in the bowl. Place 6 Scallops and some Mushrooms in each shell dish. Set aside.
Sauce: Pour the drained pan juices back into the sauté pan and add the Cognac, Cream and Butter. Cook over medium heat, stirring until it thickens. Pour the sauce over the Scallops/Mushrooms in each serving dish. Drizzle Infused Oil on them. Cover each with Bread Crumbs and Cheese.
Broil: Cook each dish until golden brown. Serve on a plate or insulated surface. A cocktail fork is appropriate. Dry White Wine compliments the dish.

"Coquelles St. Jacques" (koh-KEE sahn-ZHAK) - Meaning "Scallops in Cream and White Wine". A classic, French appetizer. The word Coquille in French means either "Scallop" or "Shell". The shell is the traditional emblem of James, son of Zebedee. The legend describes the apostle rescuing a knight from the water covered in scallops. Thus, the French use "Saint James' Scallops" to describe the rich dish.

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