Sunday, January 4, 2015

Rosie Makes Coquilles St. Jacques.


 Rosie is making Coquilles St. Jacques today.

Coquilles St. Jacques 
1 lb. large ocean scallops, quartered
1 onion sliced
1/2 lemon sliced
4 fresh bay leaves or 1 dried bay leaf
1 cup dry white wine
1/2 cup water
2 TB unsalted butter
6 ounces mushroom mix, chopped (baby bellas, shiitake, and oyster)
1 garlic clove, minced
1 shallot, minced
2 TB unsalted butter
2 TB flour
1/2 cup cream
2 TB lemon juice
1/2 tsp kosher salt
several grinds of pepper
pinch of cayenne
1/2 cup cream
1/2 cup Gruyère, grated
2 TB parsley, chopped
2 TB scallions, chopped

1/2 cup Parmesan, grated
2 TB unsalted butter, melted
1/2 cup Panko breadcrumbs

Combine onion, lemon, bay, wine, and water in medium saucepan.  Bring to simmer.  Add in scallops and poach about 2 minutes.  You don't want to cook the scallops all the way through.  Remove scallops and reserve strained poaching liquid.

In a medium skillet, melt 2 TB butter over medium high heat.  Add mushrooms and cook until browned, about 2 minutes.  Add garlic and shallot and cook 1 more minute.  Remove from pan.

Add 2 TB butter to skillet and melt.  Add in flour and cook over medium low heat, whisking for about 2 minutes.  Gradually whisk in poaching liquid and cook until thickened, about 2 minutes.  Add in 1/2 cup cream, lemon juice, salt, pepper, and cayenne.  Bring to simmer and cook 1 minute.  Add in remaining 1/2 cup cream, grated Gruyère, parsley, and scallions.  Remove from heat and allow to cool a bit.  Fold in mushrooms and scallops.

Butter ten small ramekins or scallop shells and ladle scallop mixture evenly into each container.  Prepare topping ingredients.  Mix melted butter with Panko and top each serving.  Sprinkle Parmesan over top.
Place under a 450° broiler for 3-4 minutes, until browned.  Serve immediately.

These were huge scallops,
so I quartered them.

Lightly poach.


Musings... said...

Found your blog while searching photos of Carson Mansion in Eureka, CA. I must say, the food photos from your 2015 post are incredible; might you add an entry explaining tips and techniques? I want to reach right over and stir the pot, sample the scallops, and grab a knife!

Rosie Hawthorne said...

Dear Musings, thank you so much for your comment. I so appreciate it. Hope you will continue to keep up with my blog.
Many thanks!

Rocquie said...

I especially like photos #6 and #8.

Rosie Hawthorne said...

Thanks, Rocquie. I actually move that plate around during the day to catch the sun. It makes beautiful "tittie sprinkles" on my ceiling. That's what my nephew calls them. And no, he's not four. He's a doctor in his forties.