Best 14 Coquilles St Jacques Niçoise Recipes

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**Coquilles St. Jacques Niçoise: A Culinary Journey to the French Riviera**

Embark on a delectable voyage to the sun-kissed shores of the French Riviera with the classic dish, Coquilles St. Jacques Niçoise. This culinary masterpiece, hailing from the vibrant city of Nice, is an exquisite symphony of flavors that celebrates the region's bountiful seafood and vibrant Mediterranean influences. Dive into a medley of tender scallops, succulent shrimp, and aromatic mushrooms, all enveloped in a velvety béchamel sauce and enveloped in a golden-brown crust.

In this comprehensive guide, we present a collection of carefully curated recipes that capture the essence of Coquilles St. Jacques Niçoise. From traditional preparations to innovative twists, each recipe promises a unique gustatory experience. Discover the secrets of crafting the perfect béchamel sauce, ensuring a smooth and creamy foundation for your dish. Learn how to select and prepare the finest scallops, ensuring their delicate sweetness shines through. Explore creative variations that incorporate a variety of ingredients, such as leeks, spinach, and sun-dried tomatoes, adding layers of flavor and texture.

Whether you're a seasoned chef or embarking on your culinary journey, this collection of Coquilles St. Jacques Niçoise recipes will guide you towards creating an unforgettable meal. Prepare to tantalize your taste buds and transport your senses to the sun-drenched shores of the Côte d'Azur with every bite.

Here are our top 14 tried and tested recipes!

EASY COQUILLES SAINT JACQUES



Easy Coquilles Saint Jacques image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock or clam juice
1 cup heavy cream
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 cup small-diced shallots (4 large)
12 ounces cremini mushrooms, caps brushed clean, stems discarded
1/4 cup Cognac or brandy
1 1/2 cups fresh bread crumbs
1/4 cup minced fresh flat-leaf parsley
5 ounces grated Gruyère cheese
1/4 cup good olive oil
2 pounds fresh bay scallops, drained, side muscles removed

Steps:

  • Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
  • Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
  • Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
  • Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
  • Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.

INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES



Ina Garten's Make-Ahead Coquilles St.-Jacques image

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock, clam juice or low-sodium chicken stock
1 cup heavy cream
1/4 teaspoon curry powder
Kosher salt and freshly ground black pepper, to taste
3 large shallots, peeled and diced, approximately 1 cup
12 ounces cremini mushrooms, cleaned, stems discarded, sliced
1/4 cup brandy or Cognac
1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
1/4 cup minced flat-leaf parsley
5 ounces Gruyère cheese, grated
1/4 cup extra-virgin olive oil
2 pounds bay scallops, or quartered sea scallops, abductor muscles removed

Steps:

  • Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
  • Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
  • Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
  • Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
  • When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram

COQUILLES ST.-JACQUES



Coquilles St.-Jacques image

Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells.

Categories     Cheese     Mushroom     Broil     Dinner     Scallop     White Wine

Yield Makes 6 servings

Number Of Ingredients 14

1 3/4 cups water
3/4 cup dry white wine
1 small onion, chopped
Bouquet garni (see Mom's Tip)
1 teaspoon lemon juice
1 pound very fresh scallops
8 ounces mushrooms, washed and chopped
6 tablespoons butter
4 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground pepper
N/A freshly ground pepper
Bread crumbs
Grated Swiss or Gruyère cheese

Steps:

  • 1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.
  • 2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
  • 3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.
  • 4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
  • 5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
  • 6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.

HOW TO MAKE COQUILLES SAINT-JACQUES



How to Make Coquilles Saint-Jacques image

For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time 50m

Yield 4

Number Of Ingredients 15

2 tablespoons unsalted butter
½ cup diced shallots
½ pound white button mushrooms, sliced
salt and freshly ground black pepper to taste
1 cup white wine
1 pound sea scallops
½ cup heavy whipping cream
1 egg yolk
1 pinch cayenne pepper, or to taste
2 teaspoons minced fresh tarragon
1 teaspoon lemon zest
4 large oven-safe scallop shells
¼ cup shredded Gruyere cheese
1 pinch paprika
8 fresh tarragon leaves

Steps:

  • Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
  • Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
  • Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
  • Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
  • Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
  • Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 8.3 g, Cholesterol 161.6 mg, Fat 21.6 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 12.3 g, Sodium 318.8 mg, Sugar 2.3 g

COQUILLE SAINT-JACQUES



Coquille Saint-Jacques image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons butter
2 teaspoons chopped shallots
2 teaspoons chopped garlic
12 medium clams
18 black mussels
Salt and freshly ground black pepper
1 cup white wine
3 tablespoons olive oil
12 medium shrimp
6 sea scallops
8 ounces white mushrooms, sliced
3 tablespoons butter
3 tablespoons flour
1 lemon
1 quart fumet (fish stock)
1 pint heavy cream
1 cup bread crumbs
4 teaspoons parsley, chopped

Steps:

  • In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).
  • In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.
  • In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
  • Preheat the broiler.
  • To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.
  • Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.

COQUILLES SAINT JACQUES



Coquilles Saint Jacques image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 pound/450 g scallops
Salt and freshly ground black pepper
2 tablespoons butter
8 ounces/250 g mushrooms
2 shallots, minced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
2 tablespoons butter
1 shallot, minced
2 tablespoons flour
1/2 cup125 ml white wine
1/2 cup/125 ml fish stock
2 tablespoons creme fraiche
Lemon juice, to taste
2 tablespoons chopped fresh parsley
6 tablespoons fresh bread crumbs
1 tablespoon butter, melted

Steps:

  • Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.
  • To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.
  • To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.
  • To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 32

1 pound bay scallops
1 small onion, sliced
1/2 lemon, sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup water
3 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
Pinch cayenne
2 tablespoons minced parsley
2 tablespoons minced green onions
1/2 cup heavy cream
1/2 cup shredded Gruyere
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
1 teaspoon Essence, recipe follows
1/4 cup grated Parmesan
6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
2 tablespoons all-purpose flour
1/2 cup milk
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
  • In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
  • Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
  • In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

COQUILLES ST. JACQUES



Coquilles St. Jacques image

Coquilles is French for scallop. Fresh crab meat was added for another layer of flavor in this recipe. This is from my Southern Living cookbook.

Provided by southern chef in lo

Categories     Crab

Time 16m

Yield 5 dozen

Number Of Ingredients 11

6 tablespoons butter or 6 tablespoons margarine, divided
3 tablespoons flour
2 cups half-and-half
1 teaspoon salt
1/8 teaspoon white pepper
1 lb bay scallop
1/4 cup finely chopped green onion
1/2 cup chopped fresh mushrooms
1/2 lb fresh crabmeat, drained and flaked
3 tablespoons dry white wine or 3 tablespoons dry vermouth
4 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed

Steps:

  • Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
  • Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
  • Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
  • To serve, spoon about 1 tablespoon seafood mixture into each shell.

Nutrition Facts : Calories 537, Fat 29, SaturatedFat 16.5, Cholesterol 129.2, Sodium 1114.8, Carbohydrate 36.1, Fiber 1.2, Sugar 0.6, Protein 30.4

COQUILLES ST. JACQUES FOR 1



Coquilles St. Jacques for 1 image

Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don't have to. -Betsy Esley, Lake Alfred, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 11

6 ounces bay scallops
3 tablespoons white wine or chicken broth
2 teaspoons butter
1/4 teaspoon dried minced onion
1-1/2 teaspoons all-purpose flour
1/4 cup heavy whipping cream
3 tablespoons shredded cheddar cheese
TOPPING:
4 teaspoons dry bread crumbs
1 teaspoon butter, melted
Paprika

Steps:

  • In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm., Bring liquid in pan to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup., In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes or until golden brown.

Nutrition Facts : Calories 618 calories, Fat 41g fat (26g saturated fat), Cholesterol 190mg cholesterol, Sodium 573mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.

COQUILLES SAINT JACQUES



Coquilles Saint Jacques image

Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

1 1/2 lb bay scallops*
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
6 oz mushrooms, sliced (2 cups)
2 shallots or green onions, chopped (2 to 3 tablespoons)
3 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese (2 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or margarine, melted

Steps:

  • Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
  • In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
  • Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
  • In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
  • In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
  • In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
  • Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

Nutrition Facts : Calories 340, Carbohydrate 19 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 1 g

COQUILLES ST. JACQUES NIçOISE



Coquilles St. Jacques Niçoise image

Provided by Pierre Franey

Categories     dinner, easy, quick, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 zucchini, about 1/2 pound
1 tomato, about 1/2 pound
2 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons butter
1/2 teaspoon finely minced garlic
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley

Steps:

  • Trim off the ends of the zucchini. Cut it into one-and-a-halfinch lengths; cut each piece lengthwise into quarter-inch slices. Stack the slices and cut them into quarter-inch strips. There should be about one and a half cups. Set aside.
  • Cut away and discard the core of the tomato. Peel the tomato and cut it in half. Gently squeeze to remove the seeds. Cut the tomato into quarter-inch cubes. There should be about one cup. Set aside.
  • Heat one tablespoon of the oil in a small, heavy skillet and add the zucchini strips and salt and pepper. Cook quickly, stirring and tossing, about one minute. Do not overcook. The strips must remain crisp and tender. Drain.
  • Heat the remaining tablespoon of oil in a skillet and add the scallops, salt and pepper. Cook, stirring and tossing, about one and a half to two minutes. Do not overcook.
  • Pour the scallops onto a warm serving platter. To the skillet add the butter, garlic and shallots. Cook about 30 seconds, stirring. Add the tomato and cook, stirring, about 30 seconds. Add the zucchini and heat thoroughly. Pour this over the scallops and serve.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 572 milligrams, Sugar 3 grams, TransFat 0 grams

SEAFOOD COQUILLE ST. JACQUES



Seafood Coquille St. Jacques image

Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet shops). It's fun and so good!

Provided by Gingerbee

Categories     Canadian

Time 27m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup melted butter
1/4 cup flour
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1/2 cup grated parmesan cheese
1 minced shallot
1/2 cup sherry wine or 1/2 cup white wine
4 tablespoons butter
2 tablespoons chopped parsley (fine)
1 lb bay scallop
1 lb shrimp
1/2 package grated swiss cheese
1/2 cup breadcrumbs

Steps:

  • On stovetop melt 1/4 cup butter.
  • Add flour, mustard, salt and pepper.
  • Stir to bring together, slowly add milk.
  • Cook slow approximately 10 minutes to thickened.
  • Add parmesean cheese.
  • Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
  • In another pan, saute shallots in butter and sherry, wine or brandy.
  • Add seafood, parsley and barely cook 2-3 minutes.
  • Remove from heat, add to sauce.
  • Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
  • Bake in 400 degree oven just until cheese melts and crumbs brown.
  • Serve at once.

Nutrition Facts : Calories 330.2, Fat 16.6, SaturatedFat 9.7, Cholesterol 127.2, Sodium 1115.2, Carbohydrate 14, Fiber 0.5, Sugar 3.6, Protein 20.5

COQUILLES ST. JACQUES



Coquilles St. Jacques image

This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!

Provided by DOREENB

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 4

Number Of Ingredients 9

½ cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
½ pound button mushrooms, sliced
½ cup chopped onion

Steps:

  • In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
  • In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
  • In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
  • Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
  • Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

Nutrition Facts : Calories 887.6 calories, Carbohydrate 19.6 g, Cholesterol 143.3 mg, Fat 73.7 g, Fiber 2.1 g, Protein 35.6 g, SaturatedFat 24 g, Sodium 842 mg, Sugar 3.7 g

SCALLOPS WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)



Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne) image

Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Provided by Anne Willan

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 16

900g shelled scallops
350ml fish stock
½ bottle (375ml) white wine
350g button mushrooms , trimmed and quartered
juice of ½ lemon , more to taste
2 tbsp toasted breadcrumbs
1 tbsp melted butter
1 ½kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
85g butter
large pinch of grated nutmeg
6 egg yolks
2 shallots , finely chopped
65g butter
35g plain flour
125ml crème fraîche or double cream
8 large scallops shells or shallow individual baking dishes

Steps:

  • For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
  • Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
  • Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
  • For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
  • Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium

Tips:

  • Use fresh scallops. Fresh scallops have a delicate flavor and texture that is unmatched by frozen scallops.
  • Cook the scallops properly. Scallops should be cooked quickly over high heat so that they remain tender and juicy. Overcooked scallops will be tough and rubbery.
  • Use a variety of vegetables. This recipe calls for bell peppers, onions, and tomatoes, but you can use any vegetables that you like. Some other good options include zucchini, mushrooms, and asparagus.
  • Use a good quality white wine. The white wine in this recipe adds a subtle flavor to the sauce. Choose a wine that you would enjoy drinking on its own.
  • Serve the dish immediately. Coquilles St. Jacques is best served immediately after it is cooked. The scallops will continue to cook if they are left in the sauce for too long.

Conclusion:

Coquilles St. Jacques is a classic French dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you serve it as an appetizer or a main course, this dish is sure to impress your guests.

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