Coquilles St. Jacques

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 pound bay scallops
  • 1 small onion, sliced
  • 1/2 lemon, sliced
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Pinch cayenne
  • 2 tablespoons minced parsley
  • 2 tablespoons minced green onions
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gruyere
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon melted butter
  • 1 teaspoon Essence, recipe follows
  • 1/4 cup grated Parmesan
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.

In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.

Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.

In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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4.8 15
This was EXCELLENT....The reviews that say the time is longer are correct, but it is really worth it! I only made two changes (half shrimp/half bay scallops, and sliced white button mushrooms). Otherwise I followed Emeril's recipe precisely. You will want some crushy french bread to dip in the fantstic sauce. That and a simple green salad. Just Awesome. item not reviewed by moderator and published
This was awesome but took me much longer to make than stated. item not reviewed by moderator and published
Used light cream and skim milk was still fantastic :) item not reviewed by moderator and published
Absolutely Fabulous! It was a little more time consuming than I planned but well worth it. item not reviewed by moderator and published
This dish requires a LOT of prep, so do that early in the day, covering everything in seperate dishes and the dairy in the fridge. It's really only about a 15 minute job to cook and should then be served right away. Broil the remekins 2/3 down into the oven, so they don't crisp the parmessan too much, 1 to 2 minutes....keep an eye. This dish was easy to half, and my husband and I had this as our entree' with some rosemary/garlic bread and a small salad. Perrrrrfect! Read the recipe at least twice, so that you dont't chase your tail.:) Thanks E, Pic item not reviewed by moderator and published
Very fun to prepare and super tasty. I subbed out the gouda for goat cheese. This is a nice romantic meal with asparagus on the side. item not reviewed by moderator and published
I prefer my own recipe. But anyhow it looks rather good, but I would never add water, the scallops are poached in wine, the sauce made with cream onlyand yes it needs to put on dishes piped with mashed potatoes item not reviewed by moderator and published
I made mashed potato with parsnip then I put the scallop mixture on large scallop shells and piped the mashed vegetables around the shell. Absolutely delicious! item not reviewed by moderator and published
Great recipe! Super easy and I messed up a step. I added in pasta and it was still really good. I thought some peas would also be a nice addition. I didn't have Gruyere and just used Parmesan cheese. item not reviewed by moderator and published
Found a great new recipe! Both my husband and I love it. I also added shrimp when I poached the scallops. This is the first recipe of Emeril's I have tried. It's a keeper! item not reviewed by moderator and published
This is my husband's favorite dish that I make each year for his birthday. Everyone always raves how wonderful it is. Thanks Emeril...Bam! item not reviewed by moderator and published
This is probably going to be my favorite scallop recipe to date. I had to make alterations to the recipe because I didn't have all of the ingredients. I used Asiago cheese instead of the Gruyere, and split the heavy cream/ with milk, and used regular button mushrooms. Came out great, seeing how many things got changed to it. Very rich! item not reviewed by moderator and published
Definately well worth the effort. It is so delicious! I've made it three times already and this last time was for seven of us and everyone loved it! Thanks again, Emeril. item not reviewed by moderator and published
All the ingredients blended quite well in the various steps, however the prep time to complete the mise en place was considerably longer than 20 minutes. More like 40-45 for a single person in the kitchen. The only substitutions I made were button instead of chanterelle mushrooms and sea scallops, sliced crosswise instead of bay scallops. Man, was it good! item not reviewed by moderator and published
This has to be one of my favorite recipes. It is quite simple to make. Have it with a nice side of veggies (green beans, asparagus, etc); nice bottel of wine. You cannot go wrong with this one if you love scallops. item not reviewed by moderator and published
So where can I find your recipe? item not reviewed by moderator and published

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