Classic Coquille St. Jacques with Creamy Mushroom Sauce
Delight in this authentic French dish, Coquille St. Jacques, featuring tender scallops and a luscious creamy mushroom sauce. This version stays true to the traditional recipe, ensuring rich flavors with every bite. The scallops are delicately cooked and combined with earthy mushrooms, enhanced by a velvety sauce of heavy cream and white wine, all served in elegant shells or ramekins. Perfect for special occasions or a cozy dinner, this dish is sure to impress your guests, paired beautifully with crusty bread for a complete dining experience. For any queries, feel free to reach out to me at AlanLeonetti@q.com.
4
Servings
300
Calories
17
Ingredients
Ingredients
large scallops
1 lb (sliced (approximately 2 cups))
dry white wine or vermouth
3/4 cup (n/a)
fresh mushrooms
2 cups (sliced)
salt
1/2 teaspoon (n/a)
white pepper
1/2 teaspoon (n/a)
bay leaf
1 (n/a)
shallots or scallions
2 tablespoons (minced)
unsalted butter
3 tablespoons (split into two tablespoons and one tablespoon for topping)
all-purpose flour
4 tablespoons (n/a)
milk
3/4 cup (n/a)
heavy whipping cream
1/2 cup (n/a)
egg yolks
2 (n/a)
lemon juice
1/2 teaspoon (n/a)
Switzerland cheese
3 tablespoons (grated)
plain breadcrumbs
1 cup (n/a)
granulated sugar
1 tablespoon (n/a)
paprika
to taste (for sprinkling on top)
Instructions
1
In a large saucepan, combine the sliced scallops with the dry white wine (or vermouth), fresh mushrooms, salt, white pepper, bay leaf, and minced shallots or scallions.
2
Add water as needed to almost cover the ingredients. Bring to a simmer, then cover the pan and let it simmer slowly for 5 minutes.
3
Gently remove the scallops and mushrooms from the pan and transfer them to a bowl. Set aside.
4
Increase the heat and boil the cooking liquid until it has reduced to about 1 cup.
5
In a separate pan, melt 3 tablespoons of butter over low heat. Stir in the flour until it forms a smooth paste (roux). Cook slowly for about 2 minutes without browning.
6
Remove the pan from the heat and gradually whisk in the reduced cooking liquid until well combined.
7
Return the mixture to medium heat and stir until the sauce thickens. If the sauce is too thick, thin it out with milk.
8
In a small bowl, combine the egg yolks with half of the heavy cream. Temper the yolks by slowly whisking in a few dribbles of the hot sauce.
9
Pour the tempered yolks back into the sauce, stirring constantly over medium heat until the sauce just begins to boil. Adjust the consistency with additional cream or milk as needed.
10
Carefully adjust the seasoning with extra salt, if necessary, and add lemon juice and sugar to taste.
11
Fold two-thirds of the sauce into the bowl with the scallops and mushrooms until evenly coated.
12
Spoon the mixture into lightly buttered large shells or individual ramekins, then drizzle the remaining sauce over the top. Sprinkle with grated Swiss cheese and breadcrumbs.
13
Dot the tops with the remaining tablespoon of butter and season with paprika to taste.
14
Broil the shells or ramekins in the oven until the tops are lightly browned and crisp, about 3-5 minutes. Serve immediately, accompanied by crusty bread if desired.
Nutrition Information
18.75g
Fat
22.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Coquille St. Jacques?
It is an authentic French seafood dish featuring tender scallops and a luscious creamy mushroom sauce, traditionally served in elegant shells or ramekins.
How many scallops are required for this recipe?
You will need 1 lb of large scallops, which should be sliced into approximately 2 cups.
Can I use vermouth instead of white wine?
Yes, you can use 3/4 cup of either dry white wine or dry vermouth as the base for the cooking liquid.
What type of mushrooms should be used?
The recipe calls for 2 cups of fresh mushrooms, which should be sliced before cooking.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 300 calories, 18.75g of fat, 22.5g of carbohydrates, and 12.5g of protein.
How long should the scallops simmer?
Once the liquid reaches a simmer, cover the pan and let the scallops and mushrooms cook slowly for 5 minutes.
What is the purpose of reducing the cooking liquid?
Boiling the cooking liquid until it reduces to about 1 cup concentrates the flavors of the wine, scallops, and mushrooms before it is used to make the sauce.
How is the thickening roux made for the sauce?
Melt 3 tablespoons of butter over low heat and stir in 4 tablespoons of flour to form a smooth paste. Cook slowly for 2 minutes without browning.
How do I temper the egg yolks?
In a small bowl, combine 2 egg yolks with half of the heavy cream. Slowly whisk in a few dribbles of the hot sauce into the yolk mixture before adding the whole mixture back to the main pan.
What should I do if the sauce becomes too thick?
If the sauce is too thick, you can thin it out by adding a small amount of milk until you reach the desired consistency.
What type of cheese is used for the topping?
The recipe recommends using 3 tablespoons of grated Switzerland (Swiss) cheese for the topping.
Can I use ramekins if I don't have scallop shells?
Yes, you can spoon the mixture into individual ramekins if you do not have large shells.
How do I get the top to be brown and crisp?
Sprinkle the top with breadcrumbs, cheese, and dots of butter, then broil the dish in the oven for 3-5 minutes.
Should I use shallots or scallions?
The recipe allows for either 2 tablespoons of minced shallots or 2 tablespoons of minced scallions.
What kind of pepper is used in this dish?
This recipe uses 1/2 teaspoon of white pepper to maintain the clean, white appearance of the creamy sauce.
Why is sugar included in the ingredients?
One tablespoon of granulated sugar is added to taste to balance the acidity and enhance the richness of the sauce.
Is the butter salted or unsalted?
The recipe specifically calls for 3 tablespoons of unsalted butter.
What is the recommended serving suggestion?
It is best served immediately, accompanied by crusty bread to enjoy with the creamy sauce.
How much heavy cream is needed?
You will need 1/2 cup of heavy whipping cream to create the velvety texture of the sauce.
What is the role of lemon juice in the recipe?
1/2 teaspoon of lemon juice is used to adjust the seasoning and add a hint of brightness to the final sauce.
What is the total preparation count for ingredients?
There are 17 specific ingredients used in this Classic Coquille St. Jacques recipe.
Can I use plain breadcrumbs for the topping?
Yes, 1 cup of plain breadcrumbs is used to create the crisp topping during the broiling process.
Is this a traditional French recipe?
Yes, this version stays true to the traditional French recipe for authentic flavor and presentation.
How much paprika should I use?
Paprika should be used to taste; it is sprinkled on top of the shells or ramekins before broiling for color and flavor.
What is the purpose of the bay leaf?
The bay leaf is added to the initial simmering liquid to infuse it with earthy, herbal notes.
Can I use milk in this recipe?
Yes, 3/4 cup of milk is used as part of the sauce preparation to manage the thickness.
What is the final step before serving?
The final step is to broil the shells or ramekins for 3-5 minutes until the tops are crisp and lightly browned.
Is this dish suitable for special occasions?
Yes, the elegant presentation and rich, buttery flavors make it an impressive choice for guests or celebrations.
Who can I contact for questions about this recipe?
For any queries, you can reach out to Alan Leonetti at AlanLeonetti@q.com.