Coquilles St. Jacques With Mushrooms
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter
- 2tablespoons finely chopped shallots
- ¼pound fresh mushrooms, thinly sliced
- 1tablespoon lemon juice
- 1pound scallops
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons Cognac
- 1cup heavy cream
Nutritional analysis per serving (4 servings)
385 calories; 31 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 17 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat two tablespoons of the butter in a skillet and add the shallots. Cook about 30 seconds, stirring. Add the mushrooms and half of the lemon juice. Cook, stirring, about one minute.
- Step 2
Add the scallops and salt and pepper and cook, stirring, about one and a half minutes. Sprinkle with Cognac and ignite if desired. Cook briefly. Transfer the scallops and mushrooms to a sieve placed in a bowl to collect the juices that will accumulate as you finish the sauce.
- Step 3
Put the cream and any liquid that has accumulated from the scallops in the skillet. Cook down over high heat, stirring, about two minutes. The sauce should be reduced to about one cup. Add the remaining lemon juice and swirl in the remaining tablespoon of butter. Add the scallops and mushrooms to the sauce and heat briefly. Serve.
Private Notes
Comments
I made too many spelling mistakes. Let me start over:
You can always trust Pierre Franey.I made Ina Garten's scallop dish guaranteed to work and failed 3 times. Too,too runny. I used his recipe and added pasta and my own idea with some clam juice and I think I've made a miraculous recovery.More elegant taste although hers resembled his except for the Gruyere. I used a sprinkle of Parmesan instead and put one under the broiler and one just mixed in a bowl. Both worked beautifully.
Georgianna
This recipe is similar to another Franey recipe we love from "More 60 Minute Gourmet", Supreme de Volaille Eugenie, which is the chicken version. In both, we double or triple the mushrooms, add some minced garlic once the shallots have softened, and a squirt of dijon mustard with the cream. Serve with some tri-color pasta. Great stuff!
Excellent recipe. I have also made Ina's version. I added bread crumbs, Comte and parsley as a toping before baking in a 400° oven for a few minutes to melt the cheese and warm everything through. A wonderfully easy and delicious recipe from Pierre. Not to mention less calories but no less flavor.
This recipe is similar to another Franey recipe we love from "More 60 Minute Gourmet", Supreme de Volaille Eugenie, which is the chicken version. In both, we double or triple the mushrooms, add some minced garlic once the shallots have softened, and a squirt of dijon mustard with the cream. Serve with some tri-color pasta. Great stuff!
I made too many spelling mistakes. Let me start over:
You can always trust Pierre Franey.I made Ina Garten's scallop dish guaranteed to work and failed 3 times. Too,too runny. I used his recipe and added pasta and my own idea with some clam juice and I think I've made a miraculous recovery.More elegant taste although hers resembled his except for the Gruyere. I used a sprinkle of Parmesan instead and put one under the broiler and one just mixed in a bowl. Both worked beautifully.
Georgianna