Coquilles St. Jacques (Scallops Poached w/ Wine and Cream)

Coquilles St. Jacques

Poached scallops, quickly heated in a white wine and cream sauce flavored with shallot and lemon, are a classic main course from France. Some recipes for Coquilles St. Jacques add mushrooms, seafood or chicken stock, and grated Gruyère. Some cooks use brandy or cognac instead of white wine. Recipe Serving: Serves 6

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

18 scallops, shelled and cleaned
1 cup (240 ml) dry white wine
9 oz (250 g) crème fraîche
2 shallots, minced
2 Tbsp (30 ml) butter
2 eggs
1/2 lemon, juice only
1 Tbsp (15 ml) flour
breadcrumbs
salt to taste
black pepper to taste

Directions

Place scallops in a nonreactive pot with wine, salt, and pepper.
Bring to a boil, and simmer until liquid reduces to about 3 tbsp (45 ml).
Separately, melt the butter.
Add the flour and sauté until flour is lightly browned.
Add the cream and the shallot liquid, and bring to a boil.
Remove from heat and correct the seasoning.
Beat in the lemon juice and the egg yolks.
Preheat the broiler.
Divide the scallops among the scallop shells.
Cover with sauce and sprinkle with breadcrumbs.
Broil a few minutes, just until heated through. Serve immediately.