Name: Coquilles Saint Jacques A La Parisienne
Prep time: 50 min
Cook time: 5 min
Ingredients: 1 cup dry white wine or 1/2 cup dry white vermouth; 2 minced shallots; ½ bay leaf; ½ tsp salt; Pinch pepper; 1 lbs. bay scallops (washed); 1 lb. mushrooms (wiped clean and minced); 1-½ cups water (about); 3 TBS butter or margarine; 4 TBS. flour; 1 cup reduced scallops' cooking liquid; ½ cups heavy cream; 2 egg yolks; 2 tsp lemon juice; ¼ tsp salt; Pinch pepper; ⅓ cup finely grated Swiss or Gruyere cheese

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A luscious dish of scallops gratineed with wine, garlic, and herbs. Great as a meal with a salad or as an appetizer. I have made this three times now and I am impressed every time! if you have made them, please let me know in the comments. Were they easier than you thought?

This dish may be prepared ahead. It can be gratineed just before serving. This makes it a convenient choice for entertaining guests or enjoying a delightful family meal. I serve the traditional way on scalloped shells. They not only enhance the presentation but also add a touch of elegance to the dining experience. You can buy those here if you wish to replicate this classic setup. A fine chilled white burgundy would perfectly complement the dish. A Clos Floridene Graves White Bordeaux would also be a great choice. Both wines enhance the flavors of the scallops and offer a refreshing contrast. Scallops are usually served as a first course or a light luncheon dish. They can also be the star of a more elaborate dinner. This showcases their versatility and exquisite taste. Additionally, pairing them with a crisp salad can elevate the meal further. A side of lightly sauteed vegetables can also create a balanced and satisfying dining experience. It is sure to impress your guests.

Cooking the scallops

1 cup dry white wine or 3/4 cup dry white vermouth. 1/2 tsp salt. Pinch of pepper. 1/2 bay leaf. 2 shallots minced. Use a 2-quart enameled or stainless-steel saucepan. Here is the one that I used.

Simmer the wine and flavorings for 5 minutes. Meanwhile, wash and dry your 1 lb of scallops and 1/2 lb of mushrooms. Add them to the wine and pour in just enough water to cover the ingredients. Bring to a simmer, cover, and cook slowly for 5 minutes. Use a slotted spoon to remove the scallops and mushrooms to a bowl and set aside.

The Sauce

Continue boiling the scallop liquid until it has reduced to approximately 1 cup. This will intensify the flavors. It will also create a richer base for your dish.

3 tbs butter. 4 tbs flour. 3/4 cup milk. 2 egg yolks. 1/2 cup heavy cream. Few drops of lemon juice. Salt and pepper.

Melt the butter in a medium saucepan over low heat, allowing it to become fully liquid before adding the flour. Once the butter is melted, blend in the flour gradually, stirring continuously to guarantee a smooth mixture. Cook slowly, stirring constantly for about two minutes. When the mixture begins to foam and froth together, take care to watch it closely to avoid burning.

Remove from the heat. Gradually beat in the boiling liquid. Follow with the rich, creamy milk to achieve a smooth consistency. Boil the mixture gently, stirring continuously for about 1 minute to make sure everything is well incorporated. Note, your sauce will be very thick, creating a luscious texture.

Blend the egg yolks and cream in a bowl until they achieve a smooth consistency. Then, gradually beat the hot sauce into them by a steady stream. Make sure that the mixture is well mixed and silky. Once incorporated, return the sauce to the pan. Bring it to a gentle boil and stir continuously for 1 minute. This allows the flavors to meld beautifully. If the sauce seems too thick, feel free to incorporate more cream to reach your desired consistency. For a hint of brightness, add fresh lemon juice to taste. This enhances the overall flavor profile with a delightful zing that complements the richness of the egg yolks and cream.

Assembly

You will need grated cheese. The original recipe calls for 6 tbs, but I know I used much more. You’ll also need 8 ramekins or shells for serving.

I grate my own cheese. This allows me to achieve a fresher taste and a better texture in my dishes. I used Swiss. You can also use Gruyere with great results. Both cheeses have unique flavors that enhance various recipes. Pre-grated cheese has preservatives like potato starch and natamycin. These additives are meant to keep the shreds from clumping together in the bag. Yet, these additives change the quality of the cheese. That also means they don’t melt together as well when cooking. This results in a less creamy and cohesive texture in sauces and toppings. Additionally, a block of cheese is cheaper and gives you more cheese for your money. It provides not only better flavor but also a cost-effective choice for home cooks who love preparing meals from scratch.

Cut the scallops into crosswise pieces about 1/8 inch thick.

Blend 2/3 of the sauce with the scallops and mushroom. Spoon the mixture evenly into the shells. Cover with the rest of the sauce. Then sprinkle (dump it on) with cheese.

Set the scallops about 8 inches below the broiler fifteen minutes before serving. Heat on high. Keep a close watch on them throughout the cooking process. It’s crucial to watch them closely. Once they start browning, you must pull them out promptly to avoid overcooking. Each oven will differ in its intensity and heat distribution. This step is particularly important for achieving the perfect texture. The scallops should have a lovely golden crust on the outside while remaining tender and juicy on the inside. Serve them promptly as a delightful appetizer. They can impress your guests. Or pair them with a fresh, vibrant salad. This will create a light yet satisfying meal that embodies the essence of culinary elegance. Consider adding a squeeze of lemon juice over the scallops. Or drizzle them with a garlic butter sauce. This will enhance their flavor profile and elevate the dish further. It will make it a memorable experience for all who partake.