Coquilles St. Jacques Recipe

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Coquilles St. Jacques Recipe

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I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. —Sue A. Jurack
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds sea scallops, rinsed and patted dry
  • 3 shallots, finely chopped
  • 3 tablespoons butter
  • 2 cups dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley

Directions

Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels.
Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil.
Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley. Yield: 6 servings.
Originally published as Coquilles St. Jacques in Test Kitchen Favorites 2004 2005, p27

Nutritional Facts

1/4 pound: 314 calories, 18g fat (10g saturated fat), 94mg cholesterol, 306mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 20g protein.

  • 1-1/2 pounds sea scallops, rinsed and patted dry
  • 3 shallots, finely chopped
  • 3 tablespoons butter
  • 2 cups dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley
  1. Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels.
  2. Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil.
  3. Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley. Yield: 6 servings.
Originally published as Coquilles St. Jacques in Test Kitchen Favorites 2004 2005, p27

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