de Coquille St Jacques (Scallops gratinéed)
|This recipe has come
from The French
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This is how they describe their website:
This site is purely French !
- People who wrote this site are French
- Recipes presented are typically French, though
simple and feasable
- All products sold in the Boutique are made
- All our advice on entertaining is based on
I have included
the links here beacuse they have some excellent
recipes and a fine online shop for cooking enthusiasts.
big scallops, preferably fresh from shell
20 small shrimps (already cooked)
100 gr [3 1/2 oz] mushrooms
30 gr [1 oz] butter + a few knobs
40 gr [1 1/2 oz] plain flour
1 cup of water (250 ml)
1/2 cup dry white wine (125 ml)
2 spoons + 1 drop olive oil
1 drop of lemon juice
1 big shallot ; 1 bay leaf
1 spoon of sour cream
6 spoons of dry breadcrumbs
Grated nutmeg, salt & pepper
- Peal the shrimps
; peal the shallot and cut it in 2 halves,
longwise. Wash the scallops if necessary and
cut them in half crossway. Thinly slice the
- In a small saucepan,
pour the water and wine; add the shallot,
bayleaf, the drops of oil and lemon juice,
and salt. Add the scallops; they should be
entirely covered by the liquid. Gently bring
to simmer, cover with a lid, and let cook
for another 5 minutes.
- Remove the scallops
from the cooking liquid and strain them, but
keep the cooking juice.
- In a frying
pan, cook the sliced mushroom in the 2 spoons
of olive oil, for about 5 minutes (medium-high
heat, stirring often).
- Prepare your
4 individual scallop dishes: display 3 slices
of scallop in the bottom of each, put 5 shrimps
on them, equally divide the mushrooms on top
- In a medium
saucepan, prepare a white sauce: melt the
butter, medium flame, and pour the flour on
it while stirring until well blended. On a
more gentle flame, start pouring a bit of
the cooking juice and gently stir until it
is incorporated; keep doing this way until
the white sauce is ready (it must get thicker,
but not too much; reckon 10 minutes). The
quantity of liquid you have might be slightly
too much, don't hesitate to leave some away.
- Season with
salt, pepper and nutmeg; finally add the cream.
- Pour the white
sauce equally in each individual scallop dish.
- Sprinkle equally
the breadcrumbs on each dish and put one or
two thin butter knobs on.
- Put under oven
grill until gloden brown (reckon 10 minutes).