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Recipe for :

Coquilles St Jacques

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is what Shirley had to say about this one:

"This is a recipe from "Parisian Home Cooking". I made it last week. I followed the recipe exactly as printed and it was great. ".


1 cup dry white wine, such as Sauvignon Blanc
2 shallots, minced
1/2 tsp. dried thyme
1/2 tsp. salt, or more to taste
Freshly ground black pepper
1 1/4 lbs. large sea scallops (about 16)
3/4 lbs. mushrooms, thinly sliced
1/2 cup vegetable broth or homemade chicken broth
1/2 cup heavy cream
2 Tblsp. unsalted butter


1) Combine the wine, shallots, thyme, salt and pepper to taste in a skillet and bring to a boil over high heat. Add the scallops and cook covered for 1 minute. Immediately remove the scallops and set aside on a plate. They should be rare.

2) Add the mushrooms and broth and cook until the liquid is reduced by half, about 10 minutes. Add the cream and any juices that have collected around the scallops. Reduce the heat to medium and cook until the liquid thickens and becomes saucelike, another 5 minutes or so. Remove the skillet from the heat and swirl in the butter. Check the seasonings and add salt as desired.

3) Preheat the broiler. Arrange the scallops in a large gratin dish or in four scallop shells and spoon over the sauce. Place the dish under the broiler until the top begins to show areas of golden color 2 - 3 minutes. Serve immediately.

Serves 4

Shirley Cline