Coquilles St.-Jacques
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons unsalted butter
- 1small carrot, diced
- 1small onion, diced
- 1small leek, trimmed, split, washed and sliced
- 3large white mushrooms, trimmed, washed and diced
- ¼cup white wine (preferably muscadet)
- 8ounces crème fraîche
- Salt to taste (sel de Guérande preferred)
- Black pepper to taste
- 16 to 20medium sea scallops, with attached pink coral if available
- 1tablespoon olive oil
- 2large fresh basil leaves, julienned
Nutritional analysis per serving (4 servings)
308 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.
- Step 2
Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.
- Step 3
Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm.
- Step 4
Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.
- Step 5
Arrange on 4 plates. Sprinkle with basil slivers.
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Private Notes
Comments
This is not your "normal" Coquilles St. Jacques recipe and it's so outstanding!!
I made this as an appetizer for Christmas. I have the coquille shells, so I served it in those. Spectacular!
SavvySue 1 week ago My variation on this terrific recipe. Served with Rosemary & Garlic oven-roasted potatoes and Broccolini 1.5 - 2 cups of bay scallops, * 1/3 C. tiny carrots (smaller than the fingerlings.) chopped in half; 6 mushrooms,1 leek, a great Riesling for the wine, added approx 1 teaspoon Tarragon(fresh), chopped, at the end. All other ingredients including the creme fraiche, oils, and seasonings were the same and were prepared in the same manner. It made 5 servings.
My variation on this terrific recipe. Served with Rosemary & Garlic oven-roasted potatoes and Broccolini 1.5 - 2 cups of bay scallops, * 1/3 C. tiny carrots (smaller than the fingerlings.) chopped in half; 6 mushrooms,1 leek, a great Riesling for the wine, added approx 1 teaspoon Tarragon(fresh), chopped, at the end. All other ingredients including the creme fraiche, oils, and seasonings were the same and were prepared in the same manner. It made 5 servings.
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