COQUILLES ST. JACQUES aux CHAMPIGNONS

By BobD

Ingredients

• 3 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 pound fresh mushrooms, thinly sliced
• 1 tablespoon lemon juice
• 1 pound scallops
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons Cognac
• 1 cup heavy cream

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Heat two tablespoons of the butter in a skillet and add the shallots. Cook about 30 seconds, stirring. Add the mushrooms and half of the lemon juice. Cook, stirring, about one minute.

Add the scallops and salt and pepper and cook, stirring, about one and a half minutes. Sprinkle with Cognac and ignite if desired. Cook briefly. Transfer the scallops and mushrooms to a sieve placed in a bowl to collect the juices that will accumulate as you finish the sauce.

Put the cream and any liquid that has accumulated from the scallops in the skillet. Cook down over high heat, stirring, about two minutes. The sauce should be reduced to about one cup.

Add the remaining lemon juice and swirl in the remaining tablespoon of butter.

Add the scallops and mushrooms to the sauce and heat briefly. Serve.