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Coquilles Saint-Jacques is most often eaten as.
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You can cook Coquilles Saint-Jacques using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Coquilles Saint-Jacques
- Prepare 16 of coquilles Saint-Jacques.
- It's 15 g of beurre.
- It's 2 of échalotes.
- You need 1 c. of a. s. d’huile d’olive + 15 g de beurre.
- It's 1 c. of a. s. de fumet de poisson.
- It's 1 of verre de Noilly Prat.
- Prepare 25 cl of crème fraîche.
- It's 1 of pincée de safran.
Close this dialog window Share & More. Close this dialog window Nutritional Information. A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best!
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..
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' are scallops cooked in a certain French way. In France, most of the king scallops come from the Atlantic and are called the St. There is a popular theory behind how the dish got its name. James saved a knight from drowning and when the knight emerged from the water, he was covered with shells and so the phrase "shells of.