Coquille Saint-Jacques (Scallops)

This classic dish presents the delectable shell fish bathed in a rich, creamy wine sauce. "Coquille" denotes a small shell-shaped baking dish or the actual shell of the scallop. Scallops come in several sizes. Bay scallops are much smaller than sea scallops and their meat is sweeter and more tender.

Coquille Saint-Jacques (Scallops)
Coquille Saint-Jacques (Scallops)

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. fresh mushrooms, sliced

  • 5

    T. butter, divided

  • 2

    T. lemon juice

  • 1/2

    c. dry white wine

  • 1/2

    c. water

  • 1

    bay leaf

  • 1/2

    t. salt

  • 1/4

    t. dried savory, crumbs

  • 1/8

    t. pepper

  • 1

    lb. bay scallops, rinsed, drained

  • 3

    T. flour

  • 1

    c. half and half

  • 1/2

    c. fresh bread crumbs

  • 1

    T. butter, melted

Directions

Heat oven to 400. In medium skillet, combine mushrooms, 2 T. of the butter and lemon juice. Cook over medium heat, stirring often, until all of the liquid evaporates; set aside. In large saucepan, combine wine, water, bay leaf, salt, savory and pepper; bring to a boil over high heat. Reduce heat to medium; add scallops. Simmer 3 minutes. Drain, reserving 3/4 c. broth. In medium saucepan, melt remaining 3 T. butter; stir in flour until smooth. Gradually whisk in reserved scallop broth and half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in scallops and mushrooms; spoon into 4 individual baking dishes. Combine bread crumbs and 1 T. melted butter; spoon on top. Bake until bubbly and crumbs are golden brown(about 10 minutes). Tip: To serve as an appetizer, spoon scallop mixture into 8 sea shells. Bake as above. (Make sure shells have been THOROUGHLY washed!)

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