This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free
"Great cooking favors the prepared hands." -Jacques Pepin
Coquilles St. Jacques is one of my all-time favorite recipes, so I can't imagine why I've never shared a version to the Dr. Gourmet website. Maybe because it seems so fancy, what with the French name and all. Or maybe it's because it's a three step recipe and takes an hour or more.
It is, however, a great recipe for a dinner party. You can prep the mushrooms, scallops, and sauce in advance and then assemble them at the last minute. It is delicious and, as with most great country French food, all you need is a side of veggies and you are good to go.
Servings: 2 | Serving size: 4 ounces scallops with sauce
Cooking time: 60 minutes
This recipe can easily be multiplied but does not make very good leftovers.
|1 tsp.||white wine vinegar|
|8 ounces||sea scallops|
|1 tsp.||olive oil|
|1 large||shallot (finely minced)|
|4 ounces||white mushrooms (finely diced)|
|1/8 tsp.||salt (divided)|
|2 tsp.||unsalted butter|
|1 Tbsp.||white flour or garbanzo flour|
|1/2 cup.||2% milk|
|1 ounce||goat cheese|
|2 Tbsp||panko or gluten-free panko bread crumbs|
|1 ounce||gruyere cheese (grated)|
Place the water in a medium saucepan over high heat.
When the water begins to boil, add the vinegar and reduce the heat so that the water is slowly simmering.
Add the scallops and poach for 8 minutes, then remove the scallops to a paper towel to cool.
Increase the heat and simmer the poaching liquid for about 20 minutes, or until it is reduced to about 2/3 cup.
While the poaching water is simmering, place the olive oil in a small skillet over medium high heat.
Add the shallot and sauté for about 2 minutes. Stir frequently.
Add the mushrooms and cook for about 10 minutes. Stir frequently.
When the mushrooms are cooked, but not dried out, add the tarragon, sherry, and 1/16 teaspoon of the salt.
Stir and simmer for another 2 minutes.
Divide the mushroom mixture between two shallow oven proof dishes (such as a shallow soufflé or au gratin dish).
Top the mushroom mixture with the cooked scallops and set aside.
Preheat the oven to 325°F.
Wipe the pan used for the mushroom mixture clean and place over medium high heat.
Add the butter, and when it is melted, add the flour. Whisk continuously for about 2 minutes.
Slowly add the reduced poaching liquid from the scallops. Whisk continuously to create a smooth, thick sauce.
Slowly add the milk while whisking continuously.
Turn off the heat, add the goat cheese, and whisk until smooth.
Divide the sauce evenly over the top of the scallops.
Sprinkle the bread crumbs and then the gruyere cheese evenly over the top of the scallops and put the dishes in the oven.
Bake for 8 to 10 minutes until the sauce begins to bubble and the cheese is melted.
Serving size = 4 ounces scallops with veggies and sauce
Servings = 2
Amount Per Serving
|Calories 422||Calories from Fat 189|
|% Daily Value|
|Total Fat 21g||32%|
|Saturated Fat 11g||55%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 10%||Vitamin C 4%|
|Calcium 30%||Iron 6%|
|Vitamin K 3mcg||Potassium 389mg|