November 27, 2021

Recipe: Yummy Coquilles Saint-Jacques

Coquilles Saint-Jacques. Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown. To make a bouquet garni, wrap a sprig or two of parsley, two bay leaves, and a sprig of fresh.

Coquilles Saint-Jacques Coquilles Saint-Jacques a French Seafood Classic. In France, fishing for Coquilles Saint-Jacques or King Scallops takes place a long way from Provence. Coquilles Saint Jacques is a French dish typically served as a first course. You can have Coquilles Saint-Jacques using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Coquilles Saint-Jacques

  1. You need 16 of coquilles Saint-Jacques.
  2. You need 15 g of beurre.
  3. You need 2 of échalotes.
  4. You need 1 c. of a. s. d’huile d’olive + 15 g de beurre.
  5. Prepare 1 c. of a. s. de fumet de poisson.
  6. It’s 1 of verre de Noilly Prat.
  7. Prepare 25 cl of crème fraîche.
  8. Prepare 1 of pincée de safran.

It's a combination of scallops, wine and cream, and often times mushrooms. It's typically served in scallop shells, which makes it very elegant for entertaining! Then topped with bread crumbs and cheese and popped under the broiler. Julia's version of Coquilles Saint Jacques can be prepared in advance and gratinéed just before serving.

Coquilles Saint-Jacques step by step

  1. Faire revenir les coquilles dans le beurre bien chaud, 2 minutes sur chaque face. Réserver..
  2. La sauce : faire revenir les échalotes dans l’huile d’olive et le beurre..
  3. Rajouter le fumé de poisson Déglacer au Noilly Prat. Faire réduire..
  4. Ajouter la crème fraîche, laisser réduire quelques minutes puis ajouter le safran.
  5. Disposer les noix de Saint-Jacques dans des coquilles séparées et les recouvrir de crème..
  6. Faire réchauffer le tout au four pendant 10 minutes à 180 °C. Servir immédiatement..

The proportions given are sufficient for a first course. Double them for a main course. Serve a chilled rosé, or a dry white such as côtes de Provence. The summer is underway and the pilgrims on St. James' Way can be seen making their way to Santiago.