Coquille Saint-Jacque a la Parisienne

 

Coquille Saint-Jacque is a French dish typically used as an appetizer. It is a combination of scallops, crab and shrimp meat in a very rich vermouth/butter sauce. Doesn’t take much to fill you up, so this should serve 6, unless your Sam, then 2.

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Ingredients

 

Meat

Scallops

1/2 lb. Sliced

Crab meat

1/4 lb.

Shrimp

1/4 lb.

Dry white Vermouth

3/4 cup

Mushrooms

2 cups sliced (1 lb.)

Salt

1/2 Tsp.

White pepper

 

Bay leaf

Shallots

2 Tbsp. minced

 

Sauce

Butter

3 Tbsp.

Flour

4 Tbsp.

Milk

3/4 cup

Egg yolks

2

Heavy cream

1/2 cup

Salt

 

White pepper

 

Lemon juice

 

 

Completion

Scallop shells (or other dish for presentation)

6

Butter

1 Tbsp. melted

Swiss cheese

3 Tbsp. grated

Bread crumbs

 

 

Step 1

Meat

 

Put Scallop, crab, shrimp, mushrooms, seasonings & herbs into a pan with the Vermouth.

Add water to almost cover ingredients.

Bring to a simmer

Cover and let simmer very slowly for about 5 minutes.

Remove and place the meat & mushrooms from the liquid into a bowl.

Boil down the liquid to 1 cup.

Step 2

Sauce

 

Melt 3 table spools of butter in a pan.

Stir in flour & cook slowly for about 2 min (with out browning)

Remove from heat & beat in liquid from meat.

Stir over moderate high heat until sauce thickens; thin with milk.

Remove from heat.

Blend egg yolks in a bowl with half the cream.

Beat the egg/cream mixture into the heated sauce in driblets.

Return the pan & stir over moderately high heat until sauce comes to a boil.

Thin as necessary with more milk or cream.

Carefully correct seasoning; add lemon juice if needed.

 

Step 3

Completion

 

Fold two thirds of the sauce into the meat.

Divide the meat evenly into lightly buttered scallop shells.

Divide the remaining sauce over the meat.

Sprinkle each with some melted butter.

Sprinkle each with some cheese.

Sprinkle each with some bread crumbs.

 

Refrigerate if not to be served immediately.

 

Step 4

Presentation

 

Place filled dishes (shells or otherwise) under a moderately hot broiler until bubbling and brown.

Server while they are still bubbling.

 

Hint: Do as much of the small mixing things before as possible. The sauce can turn bad very quickly.