French, for scallops and mushrooms baked in a creamy cheese sauce, these Coquilles Saint–Jacques will definitely wow your dinner guests. Using the scalloped shells will make these appetizers festive and elegant.
- Serves: 6
- Serving size: 126 g
- Calories: 225
- Fat: 16.3
- Saturated fat: 10.2
- Net Carbs: 0
- Trans fat: 0
- Carbohydrates: 4.1
- Sugar: 1.0
- Sodium: 389 mg
- Fiber: 0
- Protein: 9.9
- Cholesterol: 59 mg
- 6 ounces button mushrooms, finely chopped
- 2 Tablespoons minced shallots
- 1 bay leaf
- 1 teaspoon finely-minced fresh tarragon
- 1 Tablespoon minced flat-leaf parsley
- ½ teaspoon salt
- ⅛ teaspoon fresh-ground pepper
- 6 large fresh scallops (or ½ pound of bay scallops)
- ⅔ cup dry vermouth ( I used CK Mondavi Blond Five)
- 4 tablespoons butter, divided
- ½ cup heavy cream
- 2 Tablespoons flour
- ½ teaspoon of fresh lemon juice
- ½ cup grated Havarti
- 6 scallop shells or ramekins of ⅓ cup capacity
- Sprigs of fresh herbs for garnish: tarragon or flat-leaf parsley
- Heat mushrooms, 2 Tablespoons butter, and 1 Tablespoon of the minced shallots in a saucepan over medium heat; cook about 25 minutes.
- Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper.
- Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Place the shells onto a baking sheet. Set aside.
- Bring remaining shallots, dry white wine, bay leaf, a pinch of salt, and ⅔ cups water to a boil over medium heat.
- Add scallops; cook until barely tender, about 2 minutes.
- Remove scallops; place each over mushrooms in the shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain.
- Heat broiler to high.
- Heat remaining butter in a small saucepan over medium heat.
- Add flour; cook until smooth, about 2 minutes.
- Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
- Add cheese, juice, pinch salt, and pepper; divide the sauce over scallops.
- Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.
Welcome to another wonderful Sunday Supper event. Today, it’s all about appeal.
Trays of delicious food, amuse bouche, tapas or appetizers.
I was thinking about what I could make for my trays when I remembered that I had just purchased scallops from Costco.
My original plan was just a simple saute’, but then this theme. You guys, this theme made me think of a dish I hadn’t had in years. And, I actually never even cooked them myself before.
Coquilles St Jacques. Such a fancy name and for a good reason. They are by far the absolutely best way to cook, serve and consume. All the rich saucy goodness smothered on top of those delicate scallops.
I can’t wait to explore everyone else’s recipes.
From savory to sweet, and everything in between – the Sunday Supper crew will be serving up a variety of options this weekend.
Connie from The Foodie Army Wife is our lovely host this week as we share our most tantalizing of trays!
We hope that you will join us on Sunday around the family table and share some of your favorite ideas to serve up on a platter!
- Antipasto Skewers by Simply Gourmet
- Bite-Sized Meatballs by MealDiva
- BLT Bites by The Life and Loves of Grumpy’s Honeybunch
- BLT Canapes by Peaceful Cooking
- BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
- Blueberry Jam and Goat Cheese Crostini by Casa de Crews
- Brie and Tomato Bruschetta by Jane’s Adventures in Dinner
- Cajun Deviled Eggs by Peanut Better and Peppers
- Charcuterie Board by Family Foodie
- Cheese-Filled Apple Rounds by eatingininstead
- Coquilles St. Jacques by Nosh My Way
- Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
- Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
- Cucumber Sandwiches by Momma’s Meals
- Feta Zucchini Bites by Curious Cuisiniere
- Gluten Free Thai Soup Shooters by Gluten Free Crumbley
- Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
- Heirloom Caprese Salad by Shockingly Delicious
- Jalapeño Mac ‘n Cheese Bites by The Wimpy Vegetarian
- The Modern Relish Tray by An Appealing Plan
- Mostarda di Frutta by Rhubarb and Honey
- Pimento Cheese Stuffed Peppers by Magnolia Days
- Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
- Puff Pastry Cheese Sticks by Basic N Delicious
- Rye Party Puffs by Kudos Kitchen by Renee
- Southwestern Turkey Sliders by The Texan New Yorker
- Spinach and Mushroom Pizza Bites by The Dinner-Mom
- Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
- Zucchini and Summer Squash Crostini by Hip Foodie Mom
- Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
- Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
- Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
- French Silk Shooters by That Skinny Chick Can Bake
- German Chocolate Brownie Bites by Wallflour Girl
- Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
- Raspberry Fools by The Foodie Army Wife
- Strawberry Shortcake Dessert Shooters by The Redhead Baker
- Vegan Caramel Truffles by What Smells So Good?
- White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
- Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit the website or check out the Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Which one is your favorite? Thanks for stopping by and have a great day.