Coquilles St-Jacques #SundaySupper

French, for scallops and mushrooms baked in a creamy cheese sauce, these Coquilles SaintJacques will definitely wow your dinner guests. Using the scalloped shells will make these appetizers festive and elegant.

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.

Coquilles St-Jacques
Recipe Type: adapted from the[url href=”http://www.thenibble.com/reviews/main/fish/seafood/coquilles-saint-jacques.asp”] Nibble[/url] and [url href=”http://www.saveur.com/article/Recipes/Classic-Gratineed-Scallops”]Saveur[/url]
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 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
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh-ground pepper
  • 6 large fresh scallops (or 1/2 pound of bay scallops)
  • 2/3 cup dry vermouth ( I used CK Mondavi Blond Five)
  • 4 tablespoons butter, divided
  • 1/2 cup heavy cream
  • 2 Tablespoons flour
  • 1/2 teaspoon of fresh lemon juice
  • 1/2 cup grated Havarti
  • 6 scallop shells or ramekins of 1/3 cup capacity
  • Sprigs of fresh herbs for garnish: tarragon or flat-leaf parsley
Instructions
  1. Heat mushrooms, 2 Tablespoons butter, and 1 Tablespoon of the minced shallots in a saucepan over medium heat; cook about 25 minutes.
  2. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper.
  3. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Place the shells onto a baking sheet. Set aside.
  4. Bring remaining shallots, dry white wine, bay leaf, a pinch of salt, and 2/3 cups water to a boil over medium heat.
  5. Add scallops; cook until barely tender, about 2 minutes.
  6. Remove scallops; place each over mushrooms in the shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain.
  7. Heat broiler to high.
  8. Heat remaining butter in a small saucepan over medium heat.
  9. Add flour; cook until smooth, about 2 minutes.
  10. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
  11. Add cheese, juice, pinch salt, and pepper; divide the sauce over scallops.
  12. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.
Serving size: 126 g Calories: 225 Fat: 16.3 Saturated fat: 10.2 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 4.1 Sugar: 1.0 Sodium: 389 mg Fiber: 0 Protein: 9.9 Cholesterol: 59 mg

Welcome to another wonderful Sunday Supper event.  Today, it’s all about appeal.

Trays of delicious food, amuse bouche, tapas or appetizers.

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.No matter what you call them, they are all beautiful morsels of deliciousness.

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.I cannot tell you how excited I was about this theme.  I am always looking for beautiful trays of food to serve my guests.

I was thinking about what I could make for my trays when I remembered that I had just purchased scallops from Costco.

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. I love scallops, but they are so pricey that I probably only serve them twice a year.

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.

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.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.

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.Yeah, that’s exactly what I am talking about.

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!

Savory Bites:

Sweet Treats:

Sunday Supper MovementJoin 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.

Marlene


Comments

Coquilles St-Jacques #SundaySupper — 38 Comments

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  20. That sauce though! I have been on a cheese craving kick for the longest time ever–you’re definitely fueling the awesome cheesy fire. Love this recipe–what an awesome contribution this week! Love it 🙂

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