COQUILLES ST JACQUES
These Coquilles St Jacques dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime!
Provided by Francine Lizotte
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 13
Steps:
- 1. With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
- 2. In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
- 3. Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese. Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
- 4. Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jlOcxGbq1wc
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Tanatswa Wendy
[email protected]I would not recommend this recipe to anyone.
Muhammad Shaban Shahbaz
[email protected]This recipe is a waste of time and money. The scallops were rubbery and the sauce was tasteless.
Keisha Ward
[email protected]The scallops were tough and the sauce was watery. I followed the recipe exactly, so I'm not sure what went wrong.
USA SURVEY with RKR
[email protected]I found this recipe to be a bit bland. I added some extra salt and pepper and it was much better.
Rayhan Mondol
[email protected]This recipe was a bit too rich for my taste. The scallops were good, but the sauce was a bit too heavy.
Anton Maguire
[email protected]The scallops were a bit overcooked for my taste, but the sauce was delicious.
Mpaata Fredrick
[email protected]I've never been a big fan of scallops, but this recipe changed my mind. The scallops were cooked perfectly and the sauce was amazing.
Ash R
[email protected]This recipe is a great way to use up leftover scallops. I made it with some scallops I had left over from a seafood boil and it was delicious.
Abubokor siddik
[email protected]I made this for a dinner party and it was a huge success. Everyone raved about how delicious it was.
Akshay Rampatha
[email protected]This recipe is definitely a special occasion dish. It's a bit time-consuming to make, but it's worth the effort.
Jeovanni Echevarria
[email protected]I love the combination of scallops and mushrooms in this dish. It's so elegant and flavorful.
Ak pariyar
[email protected]This was my first time making Coquilles St. Jacques and it turned out great! The recipe was easy to follow and the dish was delicious.
Mike Bukasa
[email protected]I've made this recipe several times now and it never disappoints. It's a great way to impress guests.
charles millsaps
[email protected]This recipe is a true keeper! The scallops were cooked perfectly and the sauce was rich and flavorful. I served it over pasta and it was a hit with my family.