Coquilles Saint Jacques
Print recipe| Serves | 4 |
Ingredients
- 2 Tbsp butter
- 1/3 cup sliced button mushrooms (can use larger, but will need to slice and then cut in half)
- 1/4 cup dry white wine
- 8 - 12 Medium - large sea scallops
- 1/4 cup whipping cream
- dash cayenne pepper
- salt and freshly ground pepper, to taste
- 1 Tbsp soft butter
- 1/2 Tbsp all purpose flour
- 1/4 cup freshly grated Parmesan cheese
Garnish (Optional)
- lemon slices and parsley sprigs
Note
Allow 2 - 3 scallops per person. If using as an appetizer, 2 scallops are enough. If scallop shells are not available, individual heat proof dishes may be used.
Directions
|
Slice the mushrooms. If larger than button, slice and then cut in half.  | |
|
Melt the 2 tbsp of butter in a clean frying pan. add the mushrooms and wine and cook until their is just a trace of liquid left.  | |
|
Add the scallops and cook for 2 - 3 minutes (depending on the size of the scallops), turning frequently.  | |
|
Add the cream, cayenne and salt and pepper. Reheat gently. Mix the flour into the tbsp of soft butter to form a soft paste. Add to the mixture and allow it to thicken slightly.  | |
|
Place in the scallop shells.  | |
|
Sprinkle with Parmesan cheese.  | |
|
Place under a hot broiler until golden brown. Serve immediately as an entree or appetizer.  | |