If you love seafood recipes, then this coquille St Jacques is definitely one you want on your “must make” list.
It is French recipe, a seafood “stew” that is a divine mix of flavors, with luscious scallops, white wine and thyme.
Scallops have to be my absolute favorite seafood. They are on the expensive side so I don’t get them often, but when I do it’s heaven on a plate.
This recipe really needs the large sea scallops. Don’t try to substitute bay scallops. They are tougher and it just won’t taste the same.
This is a perfect recipe for entertaining. If you love gourmet recipes, but want something quick and easy, this coquilles St Jacques recipe is perfect.
Did You Know?…
The word coquille (pronounced ko-keel’), means a scallop-shaped dish or a scallop shell in which various seafood dishes are browned and served (from http://www.thefreedictionary.com).
The term coquille St. Jacques refers to scallops made in the style to honor St. James, who is associated with the scallop shell.
However the reference began, this recipe is fabulous.
Coquille St Jacques
Ingredients
- 2 pounds scallops
- 1/2 cup flour, seasoned
- 1 tablespoon oil
- 3 tablespoons green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon oil
- 3/4 cup dry white wine
- 1 bay leaf
- Pinch dried thyme
- 1/3 cup mozzarella cheese, grated
Instructions
- Coat the scallops with the seasoned flour (seasoned with salt and pepper to your taste). Heat 1 tablespoon of oil and sauté the scallions and garlic over medium heat for 2-3 minutes. Set aside. Heat an additional tablespoon of oil and sauté the scallops over medium heat, browning lightly.
- Add wine, the scallion mixture, the bay leaf and thyme to the scallops. Lower the heat, cover the pan and simmer for 2-3 minutes longer. Remove the bay leaf.
- Pour the mixture into 6 lightly oiled scallop dishes or individual gratin dishes. Cover with cheese and broil 2-3 minutes or until light brown.
Nutrition
Tip:
- For a gourmet presentation, pipe mashed potatoes around the edges of the scallop shell or individual gratin dishes before broiling, as in the image above. If you don’t have a piping tip, spooning it over the seafood casserole is just fine.
For the famous French chicken recipe Coq au Vin click here.
Sign up here and be the first to get new recipes and tips.
If you like this recipe, I’d love it if you would Pin it to Pinterest, Tweet about it, and Like it on Facebook. You can also share your comments and your own favorite recipes below the Pinterest image. Thanks. I really do appreciate it.
