Zutaten für Coquille St Jacques Scallops
- Large Scallop
- Dry White Wine
- Fresh Mushrooms
- Salt
- White Pepper
- Bay Leaf
- Shallots
- Unsalted Butter
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- Heavy Whipping Cream
- 2 large egg yolks
- 1 tablespoon lemon juice (to taste)
- Swiss Cheese
- Plain Breadcrumbs
- Granulated Sugar
- Pinch of paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coquille St Jacques Scallops? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Coquille St Jacques Scallops
- In a saucepan, combine scallops, white wine (or vermouth), mushrooms, thyme, salt, and pepper.
- Add water, if needed, to almost cover the ingredients.
- Bring to a simmer, cover, and cook gently for 5 minutes, or until the scallops are opaque.
- Remove scallops and mushrooms; set aside in a bowl. Reserve the cooking liquid.
- Increase heat and rapidly boil the cooking liquid until reduced to 1 cup.
- In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Cook for 2 minutes, stirring constantly, without browning.
- Remove from heat and whisk in the reserved reduced cooking liquid until smooth.
- Return to medium heat and whisk constantly until the sauce thickens.
- Stir in milk until smooth.
- In a small bowl, whisk together egg yolks and half of the heavy cream.
- Slowly drizzle a small amount of the hot sauce into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture into the saucepan with the sauce. Cook over medium heat, stirring constantly, until the sauce slightly thickens and is smooth (do not boil).
- Thin with remaining heavy cream or milk if needed.
- Season to taste, adding lemon juice and sugar if desired.
- Gently fold two-thirds of the sauce into the scallops and mushrooms.
- Spoon the scallop mixture into lightly buttered large shells or individual ramekins.
- Top with the remaining sauce, sprinkle with Gruyère cheese, bread crumbs, and paprika.
- Dot with small pieces of butter.
- Broil until lightly browned and bubbly. Serve immediately with crusty bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
24g
Fat
77g
Carbs
12g
