Coquilles Saint-JacquesINGREDIENTS
👉
6 tbsp. unsalted butter
8 oz. button mushrooms, minced 2 tbsp. minced parsley
3 small shallots, minced Kosher salt and freshly ground black pepper, to taste 1
tbsp. minced tarragon, plus 6 whole leaves, to garnish 1 bay leaf
¾ cup dry vermouth
2 tbsp. flour
6 large sea scallops
? cup grated Gruyère
½ cup heavy cream
½ tsp. fresh lemon juice
🍜INSTRUCTIONS
Step 1: Heat the Ingredients
Heat 4 tablespoons of butter, the mushrooms, and two-thirds of the shallots in a 4-quart saucepan over medium heat. Cook this mixture until it forms a loose paste, which should take about 25 minutes. Stir occasionally to ensure even cooking.
Step 2: Add Parsley and Tarragon
Once the mushroom mixture has formed a loose paste, stir in the parsley and minced tarragon. Season the mixture with salt and pepper according to your taste preferences.
Step 3: Prepare the Scallop Shells or Gratin Dishes
Take 6 cleaned scallop shells or shallow gratin dishes and divide the mushroom mixture among them. Spread the mixture evenly in each shell or dish.
Step 4: Cook the Scallops
In the same 4-quart saucepan, combine the remaining shallots, vermouth, bay leaf, salt, and ¾ cup of water. Bring this mixture to a boil over medium heat. Once boiling, add the scallops and cook them until they are barely tender, which should take about 2 minutes. Be careful not to overcook the scallops, as they can become tough.
Step 5: Place Scallops over Mushroom Mixture
Remove the scallops from the saucepan and place each scallop on top of the mushroom mixture in the individual shells or dishes. Arrange them evenly.
Step 6: Reduce and Strain the Cooking Liquid
Continue boiling the cooking liquid in the saucepan until it is reduced to about ½ cup, which should take approximately 10 minutes. Once reduced, strain the liquid to remove any solids.
Step 7: Prepare the Sauce
Preheat the broiler to high. In a separate 2-quart saucepan, heat the remaining butter over medium heat. Once melted, add the flour and cook until it becomes smooth, which should take about 2 minutes. Next, add the reduced cooking liquid and the cream to the saucepan. Cook the mixture until it thickens, which should take approximately 8 minutes. Finally, add the cheese, lemon juice, salt, and pepper to the sauce, stirring until the cheese is melted and the sauce is well combined.
Step 8: Pour Sauce over Scallops
Divide the sauce evenly over the scallops and mushroom mixture in each shell or dish. Ensure that the sauce covers the scallops completely.
Step 9: Broil the Dish
Place the scallop shells or gratin dishes under the broiler and cook until the top is browned, which should take about 3 minutes. Keep a close eye on the dish to prevent burning.
Step 10: Garnish and Serve
Once the dish is browned on top, remove it from the broiler. Garnish each shell or dish with a tarragon leaf for added visual appeal. Serve the dish while it is still hot and enjoy!
Note: This recipe assumes you have the necessary ingredients and equipment, such as scallop shells or gratin dishes, a 4-quart saucepan, a 2-quart saucepan, and a broiler. Adjustments may need to be made based on individual preferences and equipment availability.
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