Homestyle Coquilles St. Jacques
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Don't let the name scare you! Sure, you've seen this French dish on restaurant menus, but why wait to go out to try this seafood classic?
What You'll Need
- 4 tablespoons butter or margarine
- 1 pound fresh mushrooms, cleaned and cut into quarters
- 1 1/2 pounds sea or bay scallops
- 1/2 pint heavy cream
- 2 eggs, beaten
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 tablespoons seasoned bread crumbs
What to Do
- In a large skillet, heat the butter over medium heat. Add the mushrooms and sauté for 3 to 4 minutes. Add the scallops and continue to sauté for 4 to 5 more minutes, or until the scallops begin to turn white. (Bay scallops will take just 3 to 4 minutes because they're smaller than sea scallops.)
- With a slotted spoon, remove the scallops and mushrooms to a medium-sized bowl and keep warm, leaving the liquid in the skillet. Reduce the heat to medium-low and slowly add the heavy cream to the skillet. Whisk the eggs into the cream.
- In a small bowl, combine the wine, lemon juice, salt, and pepper; slowly whisk this mixture into the cream mixture. Reduce the heat to low, return the drained scallops and mushrooms to the skillet, and heat through.
- Preheat the broiler. Place the scallop mixture in an 8-inch square baking dish. Top with the bread crumbs and broil for 2 to 3 minutes or until golden. Serve immediately.
If the mixture is heated too long or on too high a heat, the sauce may curdle.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 519
- Calories from Fat 337
- Total Fat 37g 58 %
- Saturated Fat 22g 110 %
- Trans Fat 0.5g 0 %
- Protein 29g 59 %
- Cholesterol 246mg 82 %
- Sodium 1,191mg 50 %
- Total Carbohydrates 15g 5 %
- Dietary Fiber 1.4g 5 %
- Sugars 3.0g 0 %
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