Coquille St Jacques
- 500 g small scallops
- 500 g small shrimps shelled and deveined
- 12 oz (375 g ) mushrooms, sliced¸
- 1 cup white wine
- 1 small onion, chopped
- 1 tbsp. parsley, chopped
- 2 tbsp. lemon juice
- ¼ cup + 1 tbsp. butter
- 6 tbsp. all-purpose flour
- 1 cup half and half cream (or 10%)
- ⅓ cup gruyere cheese, grated
- 1 cup fresh breadcrumbs or panko
- In a large pan, combine scallops, shrimps, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt
- Bring to a boil and simmer for 5 minutes (don't overcook)
- Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid
- In the pan, melt ¼ cup of butter and add flour, mix well
- Pour in the reserved liquid and the cream in one shot and cook, whisking for about 3 minutes or until boiling and thick
- Remove from the heat and add cheese, stirring until melted
- Add seafood mixture and mix well
- Transfer in 4 shells
- In a bowl that can go in the microwave, melt 1tbs. of butter and then add the breadcrumbs, mix well
- Sprinkle breadcrumbs over shells
- Cook under the broiler for about 2-3 minutes or until golden and bubbling
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/coquille-st-jacques/
3.4.3177