Coquilles St. Jacques
Servings
2Serving size
4 ounces scallops with sauceThis recipe can easily be multiplied but does not make very good leftovers.
Serve with Pan Grilled Asparagus or Roasted Parsnips and Carrots or Parmesan Squash AND Fondant Potatoes or Goat Cheese Mashed Potatoes or Plain Mashed Potatoes | Low Sodium Mashed Potatoes.
Serve with Plain Mashed Potatoes
AND
Serve with Pan Grilled Asparagus
Ingredients
| 3 Cups Water |
| 1 tsp.. White wine vinegar |
| 8 Ounce Sea scallops |
| 1 tsp. Olive oil |
| 1 Large Shallots, raw (finely minced) |
| 4 Ounce Mushrooms, white, raw (finely diced) |
| 1 Tbsp. Sherry |
| 1/8 tsp. Salt (divided) |
| 2 tsp.. Unsalted butter |
| 1 Tbsp. All purpose flour or garbanzo flour |
| 1/2 cup 2% milk |
| 1 ounce Semisoft goat cheese |
| 2 Tbsp. Panko (or gluten-free panko) |
| 1 ounce Gruyere cheese (grated) |
Instructions
When the water begins to boil, add the vinegar and reduce the heat so that the water is slowly simmering.
Add the scallops and poach for 8 minutes, then remove the scallops to a paper towel to cool.
Increase the heat and simmer the poaching liquid for about 20 minutes, or until it is reduced to about 2/3 cup.
While the poaching water is simmering, place the olive oil in a small skillet over medium high heat.
Add the shallot and sauté for about 2 minutes. Stir frequently.
Add the mushrooms and cook for about 10 minutes. Stir frequently.
When the mushrooms are cooked, but not dried out, add the tarragon, sherry, and 1/16 teaspoon of the salt.
Stir and simmer for another 2 minutes.
Divide the mushroom mixture between two shallow oven proof dishes (such as a shallow soufflé or au gratin dish).
Top the mushroom mixture with the cooked scallops and set aside.
Preheat the oven to 325°F.
Wipe the pan used for the mushroom mixture clean and place over medium high heat.
Add the butter, and when it is melted, add the flour. Whisk continuously for about 2 minutes.
Slowly add the reduced poaching liquid from the scallops. Whisk continuously to create a smooth, thick sauce.
Slowly add the milk while whisking continuously.
Turn off the heat, add the goat cheese, and whisk until smooth.
Divide the sauce evenly over the top of the scallops.
Sprinkle the bread crumbs and then the gruyere cheese evenly over the top of the scallops and put the dishes in the oven.
Bake for 8 to 10 minutes until the sauce begins to bubble and the cheese is melted.
Serve.
Serve this recipe with one of these starch side dishes.
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
Coquilles St. Jacques is one of my all-time favorite recipes, so I can’t imagine why I’ve never shared a version to the Dr. Gourmet website. Maybe because it seems so fancy, what with the French name and all. Or maybe it’s because it’s a three step recipe and takes an hour or more.
It is, however, a great recipe for a dinner party. You can prep the mushrooms, scallops, and sauce in advance and then assemble them at the last minute. It is delicious, and as with most great country French food, all you need is a side and you are good to go.