| Coquille Saint-Jacques Recipe |
This is a very good scallop recipe. You can use very large scallops 2 Lbs. Personally I don't like the large scallops because they are strong flavored and are a little tough if over cooked. But we are going to get around that problem by sauteing them in 2 tbls butter, 2 cups white wine and shallots for about five minutes. Set aside and let cool. When they are cool enough remove the little piece of ligament attached to each scallop and throw away. Turn the scallops on their side and slice as thin as possible. Reduce the liquid in the saute pan to 1/4 of the original after straining out the left over bits. Add 1&1/2 cups of Bechamel sauce and strain through a fine sieve. Mix a 1/2 teaspoon of fine dry mustard with a tablespoon of water and let stand for a few minutes and then add it to the sauce and blend. Add the scallops and heat slowly season with salt and white pepper. The original recipe requires large scallop shells with duchess potatoes piped around the edge. You can use small appetizer dishes. Place the mixture in the dishes and cover with a half a cup of Bechamel sauce that you have added grated gruyere cheese about 1/4 cup. Melt 3 tblsp butter and mix with one cup Panko bread crums. put in a preheated 375 degree oven for 15 minutes. I have made this in one casserole dish and it comes out fine. The duchess potatoes or mashed are necessary.
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