How to Cook Perfect Coquille St-Jacques

Coquille St-Jacques. Stir mushrooms, salt, and black pepper into shallots. In a pot, soften the shallots in the butter. Add the milk and wine and bring to a boil while whisking.

Add just enough water to cover scallops. Heat to boiling; reduce heat to low. 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. You can have Coquille St-Jacques using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coquille St-Jacques

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

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. My mother made it for special occasions only. 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. 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.

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.

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. Drain and reserve liquid and scallops only. In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside. Transfer to a plate lined with paper towels. Jacques refers to scallops made in the style to honor St.