Coquilles St. Jacques

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely Fabulous! It was a little more time consuming than I planned but well worth it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.