Recipe: Yummy Coquille St-Jacques

Delicious, fresh and tasty.

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Coquille St-Jacques A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. You can cook Coquille St-Jacques using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Coquille St-Jacques

  1. It's 1 of tête d'ail confit.
  2. You need 4 of patates.
  3. It's 1 of tasse de crème 35%.
  4. You need of Thym et laurier.
  5. It's 1/4 of de tasse de beurre.
  6. Prepare 1/2 of oignon hache.
  7. You need 1/2 of choux fleur hache.
  8. You need 1 of tasse de crème 35%.
  9. You need 1 of tasse de lait.
  10. You need 1 of poireau hache.
  11. Prepare of Sel et poivre.
  12. You need 4 of pétoncles U10.
  13. You need 200 g of de chaire de crabe.
  14. It's of Fromage gruyère râpé.
  15. It's of Sel et poivre.

Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Coquilles Saint-Jacques is most often eaten as. Place the scallops, corals, mushrooms, membranes and lemon juice into a pan with the fish stock, set over low heat and slowly bring to the boil. Lower the heat to simmer very gently for one minute.

Coquille St-Jacques instructions

  1. Faire une purée de pomme de terre avec les cinq premiers ingredients.
  2. Cuire le choux fleur, le poireau et l'oignon. Ajputer la crème et le lait. Passer au robot pour faire une sauce..
  3. Faire une couronne de patate. Mettre la chaire de crabe au centre avec les pétoncles légèrement saisies. Ajouter le bouillon et le fromage..
  4. Cuire au four à 350 dix minutes.

Add the mushrooms to the scallops. Stir in the flour and cook until it's foaming. Coquilles St Jacques are made with queen scallops, salmon and salad prawns. They are served in a natural scallop shell with a delicious white wine sauce. The dish is decorated with piped potato then topped with gruyere cheese and garnished with sprinkling of paprika.