How To Make Coquilles Saint-Jacques
Instead, they use household ingredients, like skim milk and start your slime science experiment at home today!
Recipe Summary How To Make Coquilles Saint-Jacques
For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
Ingredients | Recipe How To Make Slime At Home2 tablespoons unsalted butter½ cup diced shallots½ pound white button mushrooms, slicedsalt and freshly ground black pepper to taste1 cup white wine1 pound sea scallops½ cup heavy whipping cream1 egg yolk1 pinch cayenne pepper, or to taste2 teaspoons minced fresh tarragon1 teaspoon lemon zest4 large oven-safe scallop shells¼ cup shredded Gruyere cheese1 pinch paprika8 fresh tarragon leavesDirectionsMelt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.Info | Recipe How To Make Slime At Homeprep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
TAG : How To Make Coquilles Saint-JacquesAppetizers and Snacks, Seafood,
