Fish, Shellfish and Seafood

A recipe from a reader

By Jerry ⋅ March 21, 2008 ⋅ Email This Post Email This Post ⋅ Print This Post Print This Post ⋅ Post a comment

When I posted the recipe (if you can really call it that) for Pan Seared Vegetable Wrapped Scallops in Oyster Sauce, I assumed I’d get a few comments, but I never thought that someone would take the time out of their day to not only suggest a scallop recipe, but type it out and send it to me.

You just can’t buy that kind of feel good.

So in keeping with the spirit of any great act of selflessness, I wanted to pass it along to you as well.

Thanks Tony!

Thank You!(Note, the following is as received in email. I have not edited any part of this recipe other than to add the Ingredients and method headers that my readers have come to expect.)

Coquilles Saint Jacques
Serves: 6
Prep: 45 min; Cook: 15 min; Broil: 5 min

Coquilles is French for “shell” and can also mean “scallop”. Oven-to-table scallop shells (either authentic shells or porcelain reproductions) are available in kitchenware or gourmet food shops, and add an authentic touch.

Ingredients:

1 1/2 pounds bay scallops or larger scallops, in into smaller pieces
1 cup dry white wine, or chicken broth
2 shallots, or green onions, chopped, white and green parts seperated*
1/2 teaspoon salt
2 tablespoons butter
a few dashes of hot sauce and Worcestershire sauce*
1 tablespoon lemon juice*
1 tablespoon dry sherry*
6 ounces mushrooms, sliced (2 cups)
2 shallots, or green onions, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup half and half
1/2(+) cup shredded Swiss or Gruyere cheese (2 ounces)
1/4 cup chopped fresh parsley
1 cup soft bread crumbs (1 1/2 slices bread) or Hi Ho cracker crumbs*
2 tablespoons butter, cut into small pieces

Method:

Lightly grease six 4-inch baking shells, Au Gratin or ramekins with butter. Place in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

Place scallops, wine, the white part of the green onions and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.

Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and hot sauce and Worcestershire sauce dry sherry and reserve.

Melt 2 tablespoons butter in same saucepan over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.

Melt 3 tablespoons butter in same saucepan over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4(+) cup of the cheese; heat through. Add the parsley, 3/4 cups bread crumbs (optional) and green part of green onions. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs. Dot with butter pieces.

Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

NOTES: These are the changes made to this recipe from the original.
1) The parsley was added to the poaching liquid at the beginning, not the green onion, which was sautéed with the mushrooms.
2) No hot sauce, Worcestershire sauce, lemon juice or dry sherry was used.
3) Hi Ho cracker crumbs were not used, but added to give the dish a buttery flavor to the crumbs.
4) The butter was melted and added to the scallop mixture at the end.
5) Adding the 3/4 cup of bread crumbs was not an option, but was left out to give dish a creamer texture…also a little extra Swiss cheese was added.

NUTRITION FACTS(Based on original recipe): 1 Serving:; Calories 335 (Calories from Fat 180); Fat 20g (Saturated 7g); Cholesterol 45mg; Sodium 690mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 19g % DAILY VALUE:; Vitamin A 24%; Vitamin C 4%; Calcium 22%; Iron 20% DIET EXCHANGES:; 1 Starch; 2 Lean Meat; 1 Vegetable; 3 Fat.

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