Coquilles St Jacques
Coquilles St Jacques paired with Pouilly-Fume
Serves 4
INGREDIENTS:
| 1 cup fish stock | |
| 1 lb small scallops (cut large scallops in half) | |
| 1 lb whole mushrooms cut in half | |
| 3 shallots, chopped | |
| 2 Tbs butter, divided | |
| 2 Tbs parsley, chopped | |
| 1/8 tsp Salt and Pepper mix (4 parts salt: 1 part pepper) | |
| 2 oz cognac | |
| 1 cup dry white wine | |
| 2 oz roux* | |
| 1 cup heavy whipping cream | |
| 2 oz breadcrumbs |
1. Bring to boil the fish stock and blanch the scallops for 2 minutes max and strain.
2. Sauté the mushrooms with the butter and SP mix and strain.
3. Sauté in a bigger sauté pan, the shallots with butter.
4. When shallots half cooked, add the parsley, the mushrooms and the scallops.
5. Flambé with cognac.
6. Deglaze pan with the dry white wine and reduce for 2 minutes.
7. In a small sauté pan make a roux and add some fish stock and whisk.
8. When thickened, add it to your mixture and add the cream.
9. Plate it in shallow baking plates or big scallop shells.
10. Top with bread crumbs and bake at 350 F for 15 to 20 minutes.
Recipe adapted from local chef Bruno Krioussis with Cooking with Bruno.
