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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Muhammad Awaise
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Thabang Prins
[email protected]This is the best Coquilles Saint-Jacques recipe I've ever tried. It's so easy to make and it always turns out perfect.
Baseet Baseet
[email protected]I'm not sure what I did wrong, but my scallops turned out rubbery. I'll have to try this recipe again.
Rana Bilawal
[email protected]I've made this dish for my family many times and they always love it. It's a great way to use up leftover scallops.
Jinnie Palinski
[email protected]This is a great recipe for a date night. It's romantic and elegant.
Chandra kisor Sah
[email protected]I'm allergic to shellfish, so I made this dish with shrimp instead. It was still delicious!
Adelodun Ibidun
[email protected]I had a hard time finding all of the ingredients. I had to go to three different stores.
Slim Big
[email protected]This was a bit too rich for my taste. I think I'll try a lighter recipe next time.
allosaurus bruh
[email protected]I'm not a big fan of seafood, but even I enjoyed this dish. The scallops were cooked perfectly.
Supra Sahab
[email protected]I've been making this dish for years and it's always a favorite. It's a classic for a reason.
Akpofure Henry
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Fezan G
[email protected]I love how versatile this dish is. I've made it with different types of seafood and it's always delicious.
Nancy Rodriguez
[email protected]I found the recipe to be a bit too complicated. I think I'll try a simpler recipe next time.
Sophie Hannawalt
[email protected]The scallops were a bit overcooked for my taste, but the sauce was amazing.
Jamya Baker
[email protected]This was my first time making Coquilles Saint-Jacques and it turned out great! The recipe was easy to follow and the dish was delicious.
darlene nester
[email protected]I love the combination of flavors in this dish. The scallops are cooked perfectly and the sauce is rich and creamy.
Yousha Ijaz
[email protected]These were a hit with my family! I've made them twice now and they're always a crowd-pleaser.