Re: Crouque St Jacque From: Ted Date: 10/30/2023, 6:09 AM To: Phaedrus
On 10/29/2023 9:06 AM, Ted wrote: Please send receipe for "Crouque St Jacque."
"Coquilles St. Jacques" is a very popular dish, usually served as an appetizer. There are many, many recipes for them, and you do not specify whether you want a specific one. There is a "classic" recipe below, and the recipe for the Magic Pan Restaurant's crepes version is on my site at: 5-03-2004
Classic French Coquilles Saint-Jacques Ingredients: 1/4 cup all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon curry powder 1/8 teaspoon cayenne pepper 1 1/2 pounds sea scallops 4 tablespoons butter 8 ounces mushrooms, cleaned and sliced 1 cup chopped onion 2/3 cup dry white wine 2 tablespoons Cognac 3 tablespoons breadcrumbs 2 tablespoons butter, melted 1/3 cup grated Gruyère cheese 1 tablespoon fresh lemon juice In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture. In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm. Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown. Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half. Remove pan from heat and stir in Cognac and scallops. Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes. (Use ramekins. Do not use glass dishes.). Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.