Appetizer - Coquille St Jacques recipes

Author: Kasha Nobles

Appetizer Main course Appetizer starter Appetizers

A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious. Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.

Julia Child’s Scallops Gratineed
Coquille St Jacques
Coquilles St. Jacques (Scallop Gratin)
Why do they soak scallops in milk?
What temperature should bay scallops be cooked to?
Do you rinse bay scallops before cooking?
How long should scallops be cooked?

Julia Child’s Scallops Gratineed

Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.
Provided by: Samantha Ferraro
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 11

Ingredients:

Olive oil for drizzling
1 large shallot (diced)
1 garlic clove (finely chopped)
6 large scallops
Salt and pepper (to taste)
1/4 cup flour
3 tablespoons unsalted butter (divided)
2/3 cup white wine (preferably dry, such as Pinot Gris)
1 bay leaf
2-3 sprigs of thyme (leaves removed and chopped)
1/4 cup shredded Gruyere cheese (or other Swiss cheese)

Nutrition:

How to cook:

In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.
Dry scallops with a paper towel and slice them in half,horizontally. Season scallops with salt and pepper and lightly dust in flour,removing any excess.
In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.
Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced,for another 2-3 minutes.
Divide scallops into shallow ovenproof dishes and spoon sauce over. I like using a shallow ramekins that would normally be used for creme brulee, but work perfectly for this. Top with Gruyere cheese and doteach ramekin with butter.
Right before serving, place ramekins under the broiler for about 2 minutes or until cheese is just melted and serve.

Notes: Julia Child's Scallops Gratineed, Ingredients · Olive oil for drizzling · 1 large shallot diced · 1 garlic clove finely chopped · 6 large scallops · Salt and pepper to taste · 1/4 cup flour

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coquilles st jacques scallop gratin

Fast & Easy Broiled Scallop Gratin

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Coquille St Jacques

This classic French scallop gratin is creamy, flavorful and delicious. An elegant appetizer.
Provided by: Caroline's Cooking
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: French
Number of ingredients: 7

Ingredients:

1/3 lb scallops (150g (the larger, 'Atlantic' scallops - should be around 4-6 scallops))
1 shallot
1 tbsp unsalted butter (15g)
1/4 cup white wine (60ml)
3 tbsp heavy cream (double cream)
4 tbsp breadcrumbs
2 tbsp gruyere cheese (grated)

Nutrition:

How to cook:

Remove any side muscle/coral from the scallops and ensure they are clean (you can either discard or cook separately for a snack!). Finely chop the shallot.
Melt the butter in a small saucepan and add the shallot. Cook for a minute or two until softened.
Add the wine to the shallot and bring to a simmer. Add the scallops and cover the pan. Cook around a minute on each side until the scallops become translucent. Remove the scallops and leave the pan uncovered to let the wine reduce down a minute.
Meanwhile, slice the scallops through the middle to give two thinner rounds on each (they may be slightly uncooked in the middle - this is fine. Divide the scallops between two ramekins (or scallop shells if you have them - you will probably need more if you have the latter). Preheat the broiler (grill).
Once the wine is looking a little syrup-like, remove from the heat and add the cream. Stir to mix then pour the sauce over the scallops. Push the shallots down a little as needed.
Mix together the breadcrumbs and cheese and divide the mixture between the dishes/shells with the scallops. Put the dishes under the broiler/grill for a minute or two until the top browns gently. Best served immediately, warm.

Notes: Baked Scallops Recipe, The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with

Coquilles St. Jacques (Scallop Gratin)

A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious.
Provided by: Beth Le Manach
Total time: 40 minutes
Prep time: 40 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 16

Ingredients:

1 pound of scallops (453 g) , cut into quarters
5 tablespoon (75 g) butter
1 shallot, minced
1 leek, white parts only sliced
1 cup sliced mushrooms, roughly chopped
2 tablespoon (30 g) butter
1 lemon, zest and juice
1 ½ (350 ml) cup dry white wine
1 bay leaf
½ (2.5 g) teaspoon fresh thyme
½ (2.5 g) teaspoon salt
2 tablespoon flour (15 g)
1 cup (240 ml) of heavy cream
1 cup (150 g) bread crumbs
½ cup (45 g) grated gruyere cheese
2 tablespoon (11 g) freshly chopped parsley

Nutrition:

Calories: 205 calories
Carbohydrate: 16 grams carbohydrates
Cholesterol: 47 milligrams cholesterol
Fat: 6 grams fat
Fiber: 1 grams fiber
Protein: 20 grams protein
Saturated Fat: 3 grams saturated fat
Serving Size: 1 serving
Sodium: 793 grams sodium
Sugar: 7 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 2 grams unsaturated fat

How to cook:

Melt 2 tablespoon (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt, and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not overcook). Drain all liquid except about 1 cup (240 ml). Set aside.
Melt the remaining 3 tablespoon (45 g) of butter, add flour, and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and the mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells or ramekins.
Sprinkle with bread crumbs. Spray a light dusting of olive oil spray over the breadcrumbs for extra crispiness. Then top with the cheese.
Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts. If re-warming from the fridge, bake for 20 mins covered with foil until warmed through, then a few mins under the broiler to allow the cheese to crisp up.

Notes: Awesome Baked Sea Scallops, Scallops Au Gratin ; Seafood. 16 Sea scallops ; Produce. 5 cloves Garlic. 1 Lemon, wedges. 1/4 cup Parsley. 2 Shallots ; Baking & Spices. 3 pinches Nutmeg, Ground.