Coquilles St. Jacques
Gather these ingredients
- 6 large scallops, sliced
- 15 medium shrimp, cut into pieces
- 3 ounces mushrooms
- 2 Tbsp butter
- 1/3 cup flour
- 1 cup water
- 1/2 cup dry white wine
- 2 Tbsp olive oil
- 1 lemon juiced
- 1 big shallot
- 1 bay leaf
- 1/2 cup heavy cream
- 6 Tbsp dry breadcrumbs
- Salt and pepper to taste
Instructions
- Add water, wine, shallot, bay leaf, a drop of oil, lemon and salt to a medium pot. Add the scallops and the shrimp, which should be covered by the liquid. Cover and simmer for 5 minutes.
- Remove scallops and shrimp from cooking liquid and strain; keep the juice. In a frying pan, cook sliced mushrooms in the olive oil for about 5 minutes, stirring often.
- Prepare four dishes. Divide scallops, shrimp, and mushrooms into each dish.
- In a medium saucepan, prepare white sauce: melt butter over medium flame, add flour and stir. Reduce heat and add the cooking juice a bit at a time; stir and mix. Do this until the sauce is thickened.
- Season with salt and pepper; add the cream. Pour over the seafood equally. Sprinkle the breadcrumbs and dot with butter. Put under the broiler for about 10 minutes.
