Coquilles Saint-Jacques. Jacques (Scallops with Mushrooms in Cream Sauce) Shrimp and Scallop Easy Paella. Your favorite shows, personalities, and exclusive originals. Coquilles Saint-Jacques is one of the classics of the French kitchen, and it's as simple to prepare as it is delicious.
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.
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 Coquilles Saint-Jacques using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Coquilles Saint-Jacques
- Prepare 4 of carottes (taille moyenne).
- You need 2 of échalotes.
- It's 500 ml of bouillon de volaille.
- It's 40 g of maizena.
- It's 4 of grosse noix de Saint-Jacques.
- Prepare of QS chapelure.
- Prepare of QS eau.
- It's of QS huile de cuisson.
- Prepare of Matériel nécessaire : coquilles de Saint-Jacques naturelles ou en aluminium.
My mother made it for special occasions 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. Cook briefly, stirring, and add the mushrooms.
Coquilles Saint-Jacques step by step
- Mixez les carottes et les échalotes ensemble (allez-y par à-coup pour ne pas trop hacher les légumes). Versez un filet d'huile et la préparation dans une poêle et faites suer à feu moyen pendant 15-20 minutes..
- Versez ensuite le bouillon de volaille dans une casserole et portez à ébullition. Diluez la maizena dans un peu d'eau et versez-la sur le bouillon, en mélangeant, jusqu'à ce que le bouillon s'épaississe. Placez une noix de Saint-Jacques au centre des coquilles..
- Ajoutez ensuite les légumes en morceaux dans les coquilles, recouvrez le tout avec le bouillon épaissit et pour finir, saupoudrez de chapelure. Préchauffez le four à180°C et enfournez pendant 15-20 min..
- Bon appétit :=).
Cook until wilted and add the salt, pepper, and wine. 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. In France, fishing for Coquilles Saint-Jacques or King Scallops takes place a long way from Provence.