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Coquilles Saint-Jacques is most often eaten as.
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You can have Coquilles Saint-Jacques using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Coquilles Saint-Jacques
- It's 16 of coquilles Saint-Jacques.
- It's 15 g of beurre.
- It's 2 of échalotes.
- Prepare 1 c. of a. s. d’huile d’olive + 15 g de beurre.
- Prepare 1 c. of a. s. de fumet de poisson.
- It's 1 of verre de Noilly Prat.
- It's 25 cl of crème fraîche.
- It's 1 of pincée de safran.
Close this dialog window Share & More. Close this dialog window Nutritional Information. 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.
Coquilles Saint-Jacques instructions
- Faire revenir les coquilles dans le beurre bien chaud, 2 minutes sur chaque face. Réserver..
- La sauce : faire revenir les échalotes dans l’huile d’olive et le beurre..
- Rajouter le fumé de poisson Déglacer au Noilly Prat. Faire réduire..
- Ajouter la crème fraîche, laisser réduire quelques minutes puis ajouter le safran.
- Disposer les noix de Saint-Jacques dans des coquilles séparées et les recouvrir de crème..
- Faire réchauffer le tout au four pendant 10 minutes à 180 °C. Servir immédiatement..
A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! The other half practically burst into song and said it was the best Coquilles St Jacques he'd ever had. What we both loved about it was that the balance of the wine in the sauce was perfect - sometimes restaurants use so much it's overpowering. I followed the recipe the way.