Normandy

Coquilles Saint Jacques

Name: Coquilles Saint Jacques
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 large with shells or ramekins scallops; 1/2 cup dry white wine; 2 finely chopped shallots; 200 g button mushrooms finely sliced button mushroom; 3 1/2 tbsp butter; 2 tbsp maida (all-purpose flour, plain flour); 1/2 cup fresh cream (thickened cream, heavy cream); a squeeze lemon; Gruyère cheese, grated; 3 tbsp breadcrumbs; Flat leaf parsley, chopped; Salt, to taste; a pinch white pepper

Scallops in a creamy mushroom sauce, gratinéed in their shells. Bistro elegance.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

45 minTime

20 gProtein each

mildSpice

The pilgrim's shell2 chapters · 1 min read

Make it your way

Grandma's wayScallops and mushrooms in cream, gratinéed in the shell.

The original

405kcalsame

20 gproteinsame

1 gfibresame

45minutessame

Classic coquilles Saint Jacques.

Per serving, worked out from the ingredient table.

Ingredients

Scallops12 large, with shells or ramekins

Dry white wine½ cup

Shallots2, finely chopped

Button mushroom200 g button mushrooms, finely sliced

Butter3½ tbsp

Maida (all-purpose flour, plain flour)2 tbsp

Fresh cream (thickened cream, heavy cream)½ cup

Lemona squeeze

Gruyère cheesegrated

Breadcrumbs3 tbsp

Flat leaf parsleychopped

Saltto taste

White peppera pinch

Method

5 steps

1Poach the scallops in the wine with a splash of water for 1 minute, then lift out. Boil the liquid down by half.
2Soften the shallots and mushrooms in half the butter until their liquid evaporates.
3Stir in the rest of the butter and the flour, then whisk in the reduced liquor and the cream. Simmer until thick and add lemon.
4Halve the scallops, divide into shells, spoon over the sauce and scatter cheese, crumbs and parsley.
5Grill or bake at 220°C until bubbling and golden.

Serve it like this

Serve the shells on a plate lined with coarse salt so they sit level, with lemon and crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Normandy

Coquilles Saint Jacques

Scallops in a creamy mushroom sauce, gratinéed in their shells. Bistro elegance.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

45 minTime

20 gProtein each

mildSpice

The pilgrim's shell2 chapters · 1 min read

Make it your way

Grandma's wayScallops and mushrooms in cream, gratinéed in the shell.

The original

405kcalsame

20 gproteinsame

1 gfibresame

45minutessame

Classic coquilles Saint Jacques.

Per serving, worked out from the ingredient table.

Ingredients

Scallops12 large, with shells or ramekins

Dry white wine½ cup

Shallots2, finely chopped

Button mushroom200 g button mushrooms, finely sliced

Butter3½ tbsp

Maida (all-purpose flour, plain flour)2 tbsp

Fresh cream (thickened cream, heavy cream)½ cup

Lemona squeeze

Gruyère cheesegrated

Breadcrumbs3 tbsp

Flat leaf parsleychopped

Saltto taste

White peppera pinch

Method

5 steps

1Poach the scallops in the wine with a splash of water for 1 minute, then lift out. Boil the liquid down by half.
2Soften the shallots and mushrooms in half the butter until their liquid evaporates.
3Stir in the rest of the butter and the flour, then whisk in the reduced liquor and the cream. Simmer until thick and add lemon.
4Halve the scallops, divide into shells, spoon over the sauce and scatter cheese, crumbs and parsley.
5Grill or bake at 220°C until bubbling and golden.

Serve it like this

Serve the shells on a plate lined with coarse salt so they sit level, with lemon and crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Coquilles Saint Jacques

Make it your way

Ingredients

Method

Coquilles Saint Jacques

Make it your way

Ingredients

Method

Make it a meal