Coquilles Saint Jacques
Coquilles Saint Jacques is an elegant French dish. The name, “the Shell of Saint James,” sheds light on the significance of the dish. According to Catholic tradition, the corpse of the Lord’s apostle James the Greater was retrieved from a shipwreck near large scallops. The shell has become symbolic of the beloved saint. Serving the scallops in the actual scallop shell is a perfect example of the elegant presentation that French cooking is known for.
Although recipes can vary, Coquilles Saint Jacques are delicately cooked in a white wine with butter, shallots, mushrooms, and fine herbs. They are then served on the shell, surrounded by piped mashed potatoes.
Ingredients
| 4 tablespoons | Salted butter |
| 1 | Large shallot, minced |
| 8 ounces | White button mushrooms, sliced |
| Salt | To taste |
| Pepper | To taste |
| 1 cup | Dry white wine (or white wine substitute) |
| 1 pound | Jumbo sea scallops |
| 3 tablespoons | Flour |
| 8 ounces | Heavy whipping cream |
| 1 tablespoon | Lemon juice |
| Dash | Paprika |
| 8 ounces | Gruyère, Emmental, or another Swiss cheese, grated |
| 4 | Oven-safe scallop-shaped baking shells or 4 (3- to 5-ounce) ramekins |
| 8 | Fresh tarragon leaves (optional) |
Makes 12 servings.
Steps
Melt 2 tablespoons of the salted butter in a heavy-bottomed skillet over medium heat. Sauté the minced shallots until they are translucent (about 3 to 4 minutes). Add the sliced mushrooms; then salt and pepper to taste. Raise the temperature to medium-high, and stir often, bringing the mushrooms to a golden brown (another 2 to 3 minutes).
Add the white wine (or substitute) to the pan of mushrooms and shallots, scraping and whisking any browned bits into the liquid mixture. Bring it to a simmer.
Carefully place the sea scallops into the simmering mixture, and poach until just firm. Remove the scallops and mushrooms, and place them in a separate bowl.
Add another 1 tablespoon of butter to the remaining liquid mixture. Once the butter has melted, add the flour to create a roux. Add the whipping cream, lemon juice, and paprika. Whisk or stir constantly until the sauce is thickened and consistent (about 5 minutes). Turn off the heat and reintroduce the scallops and mushrooms into the sauce.
Turn the oven broiler to high. Coat the baking shells or ramekins with butter or cooking spray, and place them on a baking sheet lined with aluminum foil. Carefully spoon the mixture into each container (3 to 4 scallops in each), and sprinkle each evenly with the grated cheese, placing a small dot of butter and a dash of paprika on top of each.
Broil on high about 10 inches from the heat source for about 3 to 4 minutes. Remove from the oven, and garnish with two crossed tarragon leaves. Bon appétit!