Coquilles St. Jacques


  • 1 lb fresh scallops
  • 1/4 cup butter
  • 1/4 cup celery, chopped
  • 1 1/2 cups sliced mushrooms
  • 2 scallions, chopped
  • 2 tbs green pepper, chopped
  • 2 tbs flour
  • kosher salt and black pepper to taste
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1/4 cup whipping cream
  • 1 egg yolk
  • 1 tbs chopped pimiento
  • 2 tbs butter melted
  • 3 tbs dry bread crumbs
  • 3 tbs Parmesan cheese
  • sage leaves for garnish
  •  In a large saucepan, saute celery, mushrooms and onions in butter until tender.
  • Stir in green pepper, flour, salt, pepper, bay leaf and wine, mix well.
  • Add scallops, then cook over medium heat until mixture boils and thickens, stirring occasionally.
  • Cover and simmer for about 5 minutes or until scallops are firm.
  • Beat together cream and egg yolk until well mixed, then stir into scallop along with pimiento, and cook until mixture begins to bubble.
  • Remove bay leaf, then spoon mixture into 4 lightly greased shells, individual baking dishes or a 1 1/2 quart shallow casserole dish.
  • Combine melted butter, bread crumbs and cheese and sprinkle over each serving.
  • Place under broiler for a few minutes to brown crumbs and heat through.

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