How to Prepare Perfect Coquille St-Jacques

Coquille St-Jacques. Stir mushrooms, salt, and black pepper into shallots. Add just enough water to cover scallops. Heat to boiling; reduce heat to low.

Coquilles Saint-Jacques is one of the classics of the French kitchen, and it's as simple to prepare as it is delicious. You can easily change up the recipe depending on which kind of scallop you use, from large, meaty kings to the smaller, sweeter queen scallops. Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France — and with the imminent arrival of guests. You can cook Coquille St-Jacques using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Coquille St-Jacques

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

My mother made it for special occasions only. Coquilles Saint Jacques is most often served as a first course or appetizer, with a glass of chilled rosé, or a dry white such as côtes de Provence. For an elegant lunch or light dinner, double the portions and serve with steamed asparagus, sea beans (if you can find them), or a simple salad made with Little Gem lettuce. More Julia Child Recipes C oquilles Saint-Jacques may just be French for scallops, but over here, the name implies the classic Gallic gratin, luxuriously bubbling with butter and cream: the perfect festive starter.

Coquille St-Jacques step by step

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.

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. James,' another name for the popular seafood scallops. In France, the coquille is a certain species of scallop and, for this particular dish, only the coquille can be used. It is made with a mixture of butter, cream, mushrooms, and cheese. Drain and reserve liquid and scallops only.