Coquille Saint-Jacques

Scuba Diving on the Great Escape Southern California Live-Aboard Dive Boat

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Posted by Jon on March 13, 2008 at 19:39:52:

This is one of my wife's favorite seafood dishes. I came across this version online that is very straightforward. We thought the sauce was great without overpowering the subtle flavor of the scallops.

Of course, the calorie/cholesterol content is pretty much off the hook, so some moderation is required.


1 1/2 lbs. scallops
6 tbsp. butter
1/4 c. fine chopped scallions
2 tbsp. minced parsley
1/4 lb. mushrooms, chopped
1 c. dry white wine
Pinch of cayenne pepper
2 tbsp. flour
1 c. heavy cream
2 egg yolks (lightly beaten)
1/2 c. fresh grated Parmesan cheese

Butter shallow baking dish. Rinse scallops and pat dry with paper towel. Cut them in half. Melt 4 tablespoons butter in skillet, add scallions, parsley and mushrooms. Stir over medium heat for 3-4 minutes, until mushrooms have darkened and are soft. Add scallops, wine and cayenne and simmer covered for 3 minutes. Drain and set aside.

Reserve the liquid and mix in cream. Cook until sauce is thick. Beat 2 tablespoons sauce into yolks and stir mixture back into sauce. Cook, stirring until smooth and thick. Add salt to taste. Put scallops and vegetables in baking dish. Pour sauce over. Sprinkle with cheese. Put under broiler to brown cheese.

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