Coquilles St. Jacques are scallops cooked in wine and served over pureed mushrooms in a scallop shell. Add cheese and broil to finish.

This dish is most commonly served as an appetizer or lunch item. If you’re serving this scallop meal as the main course, pair it with one or two of the following: – Roasted beet salad – Roasted vegetables – Egg souffle Pommes Anna

How to Make Coquilles Saint-Jacques Recipe An easy-to-follow recipe for tender scallops cooked in a mushroom cream sauce.

INGREDIENTS – 2 TBSP butter (or olive oil) – 2 shallots (diced) – 8 oz. shiitake mushrooms (sliced) – 1 tsp Celtic salt – ½ tsp pepper – 1 cup dry white wine – 1 lb sea scallops – ½ cup heavy whipping cream

– 1 egg yolk – 1 TBSP fresh tarragon (minced) – 1 lemon (zested) – ¼ cup smoked Gouda cheese (shredded)

INSTRUCTIONS -Melt butter in a large skillet and sauté shallots for 5 minutes.- -Add the mushrooms, salt, and pepper, and cook for 8-10 minutes. -Deglaze with white wine and simmer. -Cook scallops for 2-3 minutes per side, until firm. Undercook!

– Remove scallops and place on a plate. – Add the cream to the skillet with the shallot and mushroom mixture and stir well to combine. – Boil until reduced by half. – In a small bowl whisk the egg yolk. -Temper the egg yolk by whisking in 1/4 cup of the hot cream mixture.

– Then, add the egg mixture to the skillet with the mushroom cream sauce and whisk quickly to combine. – Remove from heat and add lemon zest and tarragon. – Turn on the oven broiler. – While it is heating, divide the mushrooms into the number of shells or ramekins that you will be using. – Top with the scallops and the remaining cream sauce. – Top with grated cheese. – Broil for about 5 minutes until the cheese is bubbly. – Serve immediately.