Scallops: Coquilles St. Jacques

posted by RisaG 07-12-102 6:19 PM

* Exported from MasterCook *
Coquilles St. Jacques
Recipe By : Adapted from Lambertville Community Ckbk
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb sea scallops
2 tbsp unsalted butter
1 cup clam broth -- or lobster broth*
1/4 cup scallions -- chopped
1 handful parsley -- chopped
1/2 (10 oz) pkg mushrooms -- quartered
1 tsp Tabasco Habanero Sauce
1 1/2 tbsp all-purpose flour
1/2 cup heavy cream
1/2 cup 1% low fat milk
2 egg yolks
1/2 cup Parmesan cheese -- freshly grated
1/4 tsp nutmeg -- freshly grated

In nonstick skillet over medium heat, cook scallions and parsley in butter. Add scallops and mushrooms and cook until the scallops turn opaque, this should only take a couple of minutes. Remove scallops from pan. Add broth, and hot sauce. Mix milk and cream together in a small bowl. Beat yolks into milk mixture and add to pan with nutmeg. Add flour and whisk until thickened. Cool and refrigerate the scallops and sauce, separately, overnight or at least for a few hours.**

Next day, or later that day, bring ingredients to room temperature.

Spray 4 large ramekins with cooking spray. Place 1/4 of the scallops in each of the ramekins. Top with 1/4 of the sauce. Top with 1/4 of the cheese and repeat for each ramekin. Broil for about 5 minutes until top is browned.

Best made the day before serving.

NOTES : Risa's notes: For lobster or clam broth, you can do this two ways:
1 - Better than Bouillion Clam Base or Lobster Base mixed with water (also other companies sell clam base)
2 - Clam juice from a bottle or fresh clam or lobster broth (broth made from the shells of the lobster)
If all else fails and you can't find either, use white wine.

Serves 4

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