Coquilles St. Jacques (Scallops in Cream Sauce)

Coquilles St. Jacques is a rich, indulgent classic recipe that has become somewhat of a unicorn in the culinary world. It has fallen away from popularity, not because it isn't delicious, but because by modern standards, it breaks the rules of cooking seafood. And it's fattening. Very fattening.

I have heard time and again that seafood cannot stand with heavy would-be contending ingredients such as rich cheese sauces, onion, and mushrooms. Coquilles St. Jacques thumbs its nose at this silly idea, and features the scallop as the star flavor, not just in spite of, but because of all of its other hearty supporting ingredients.

This Coquilles St. Jacques recipe is not for the timid. Get a real understanding of the ingredients and the steps before proceeding, (I screwed up one step) but do proceed. You will be glad you did.

Coquilles St. Jacques

Time: 1 1/2 hours

Level: Intermediate/Advanced

Ingredients

1/2 lb mushrooms, minced

1 stick unsalted butter, divided

1 small red onion, minced very fine

2 Tbsp minced fresh parsley

1 Tbsp minced terragon

1 Cup dry vermouth (dry white wine is fine too)

1/2 Cup water

1 bay leaf

10-12 sea scallops (the big ones)

2 Tbsp flour

1/2 Cup heavy cream

2/3 Cup grated Swiss cheese

Juice from 1 lemon

Directions

Preheat broiler to high. 

Heat 6 tbsp. butter, in medium skillet. Add onion, mushrooms, salt, and pepper to pan. Saute', stirring occasionally, over medium heat, until mushrooms are well browned and onion is softened. 

Stir in tarragon and parsley. Pour contents of pan into shallow gratin dishes. 

Bring, vermouth, bay leaf, salt, and water to a boil in a medium saucepan over medium-high heat. Add scallops and poach until just firm, about 3 minutes. 

(note the onions in the pot... I did this by accident and had to strain them out. Yep. I made an oops)

Remove scallops and nest on mushrooms in dishes. 

Continue boiling cooking liquid on high heat  until reduced by 2/3, about 15 minutes.

Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour, whisking constantly, until a blonde roux is achieved. Add cooking liquid and cream. Reduce until thickened, about 10 minutes. Stir in cheese, lemon juice, salt, and pepper, and pour the sauce over scallops. 

Broil until browned and bubbly, about 4 minutes.

This serves well with a baked potato or salad.

Enjoy!