Coquille St. Jacques

Coquille St. Jacques is a classic Gallic cater and a sure competitor at our habitation. Breakable scallops, peewee and mushrooms in a lush gruyere and human alcohol sauce topped with breadcrumbs and broiled until prosperous and frothy and…need I say solon? Bluster simplement DÉLICIEUX! In conventional Coquille Reverence Jacques recipes exclusive scallops are utilized and mashed potatoes are piped into the coquille. I same the fact that there is no potatoes in this direction. It makes it light and also a lot faster, perfect for a cursory weeknight meal with a want Land wrench!

Add a greenish salad on the support to this eager seafood containerful and be sure to tally a good baguette at the set to story up all that toothsome sauce. This containerful can also be prefab in displace, after assembling the coquilles, don't ready, refrigerate until fit to pop in the oven (350 °F for most 20 proceedings).

COQUILLE ST JACQUES

PREP TIME

30 mins

COOK TIME

3 mins

TOTAL TIME

33 mins

Serves: 4 portions

INGREDIENTS

500 g small scallops
500 g small shrimps shelled and deveined
12 oz (375 g ) mushrooms, sliced¸
1 cup white wine
1 small onion, chopped
1 tbsp. parsley, chopped
2 tbsp. lemon juice
¼ cup + 1 tbsp. butter
6 tbsp. all-purpose flour
1 cup half and half cream (or 10%)
⅓ cup gruyere cheese, grated
1 cup fresh breadcrumbs or panko

INSTRUCTIONS

In a large pan, combine scallops, shrimps, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt
Bring to a boil and simmer for 5 minutes (don't overcook)
Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid
In the pan, melt ¼ cup of butter and add flour, mix well
Pour in the reserved liquid and the cream in one shot and cook, whisking for about 3 minutes or until boiling and thick
Remove from the heat and add cheese, stirring until melted
Add seafood mixture and mix well
Transfer in 4 shells
In a bowl that can go in the microwave, melt 1tbs. of butter and then add the breadcrumbs, mix well
Sprinkle breadcrumbs over shells
Cook under the broiler for about 2-3 minutes or until golden and bubbling