Coquilles St. Jacques
Succulent sea scallops in a rich creamy sauce."The presentation was a bit "flat" because the ramikins were too deep. Next time I'll make it in something flatter such as a creme brule' dish. " - promfh
Yield: 6 Ready in 45 minutes
27 people trying soon
Verified by stevemur
|1 cupclam juice|
|1/2 cupWhite wine|
|16 ouncessea scallops; sliced into bite size pieces|
|2 tablespoonshallots; - minced|
|1/2 cup2% milk|
|1 tablespoon2% milk; as required|
|1/8 teaspoonCayenne pepper|
|2 ouncesreduced fat Swiss cheese; shredded|
|4 teaspoonParmesan cheese; - grated|
|2 teaspoonsTarragon; - or parsley for garnish|
Coquilles St. Jacques Preparation
Heat the clam juice and wine in a small non-reactive saucepan over medium heat. When hot, add the scallops and poach for 2 to 3 minutes. Remove the saucepan from the heat and cool the scallops in the liquid (Note - we removed the scallops to avoid overcooking). Return the cooking liquid to medium-high heat and cook until reduced to cup. Cut an X into the bottom of the tomato. Blanch it in boiling water in a saucepan for 30 seconds. Drain, peel, see, and chop the tomato. Heat the butter in a non-stick saucepan over medium low heat. Add the tomato and shallots; cook gently until dry. Add the brandy, reserved scallop cooking liquid and cup milk. Bring to a simmer. Combine the flour and 1 tbls milk; mix until a smooth paste forms. Whisk the flour mixture, salt and cayenne pepper into the simmering liquid. Cook, stirring constantly until slightly thickened. Add the Swiss cheese and cook, stirring, until the cheese melts. Taste and correct the seasonings, if necessary. Divide the reserved scallops among 6 ramekins. Top each with some of the sauce. Sprinkle 1 tsp parmesan cheese over the top of each ramekin and bake at 425 degrees until bubbly.
Each (1 cup) serving contains an estimated:
Cals: 163, FatCals: 52, TotFat: 6g
SatFat: 3g, PolyFat: 0g, MonoFat: 1g
Chol: 41mg, Na: 380mg, K: 416mg
TotCarbs: 6g, Fiber: 0g, Sugars: 1g
NetCarbs: 6g, Protein: 17g
Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.
This made a light main course. Or you could use it as the fish course in a more extensive menu.
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