MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coquilles St. Jacques
Categories: Seafood, Wine, Vegetables, Dairy, Citrus
Yield: 4 Servings
1 lb Bay scallops, chopped,
- trimmed, rinsed, patted
- dry
1 c Dry white wine
2 tb Butter
2 tb Minced shallots
2 tb Flour
1/2 c Cream -OR-
1/2 c Milk
1/4 c Milk; additional (optional)
Salt & pepper
1 c Buttered bread crumbs
Lemon wedges
4 lg Scallop shells or au gratin
- dishes -OR-
9 (to 12) frozen puff pastry
- shells
SPECIAL EQUIPMENT: 2 stainless steel sauce pans
In a stainless steel or enameled saucepan, combine
scallops with wine, cover, and bring to a simmer. Poach
for 2 to 3 minutes. Lift the scallops out with a slotted
spoon and set aside, but save the poaching liquid.
In a second saucepan, heat butter over medium heat, add
shallots, and cook until shallots are wilted. Stir in
flour and cook the mixture for 2 minutes. Remove the pan
from the heat and whisk in the poaching liquid.
Return the pan to the heat and whisk while cooking until
the mixture is smooth and has thickened slightly. Add the
cream (or milk) and cook, stirring until the mixture
thickens some more. Thin the sauce with milk if desired
and season to taste with salt and pepper. Add the
reserved scallops. Stir gently, but well, and spoon the
mixture into 4 scallop shells or au gratin dishes. Heat
the shells or dishes under a broiler just long enough to
brown the tops lightly, if desired.
If using frozen puff pastry shells, bake unthawed for 20
minutes at 400 F/205 C.
Cut out the center and fill with mixture. Top dish with
buttered bread crumbs. Bake until bubbly in a 400 F/205 C
oven for 15 to 20 minutes. Serve with lemon wedges.
* "Coquille St. Jacques" is named for St. James, the
patron saint of shellfish gatherers whose symbol is
the scallop shell.
Recipe by Elaine Tammi & Karin A. Tammi
RECIPE FROM:
http://www.foodreference.com
Uncle Dirty Dave's Archives
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