Coquille Saint-Jacques

Name: Coquille Saint-Jacques
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters bread crumbs; 2 Tbsps butter; 3 Tbsps butter; 12 mediums clams; 3 Tbsps flour; 2 teaspoons chopped garlic; 1 pint heavy cream; 1 lemon; 18 black mussels; 3 Tbsps olive oil; 4 teaspoons parsley, chopped; 4 servings Salt and freshly ground black pepper; 6 sea scallops; 2 teaspoons chopped shallots; 12 mediums shrimp; 227 grams white mushrooms, sliced; 237 milliliters white wine; 946 milliliters fumet (fish stock)

Coquille Saint-Jacques might be just the main course you are searching for. This pescatarian recipe serves 4. One portion of this dish contains approximately 18g of protein, 71g of fat, and a total of 881 calories. If you have parsley, butter, butter, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent.

Ingredients you will need

Shallot

Butter

Garlic

Equipment you will use

Frying Pan

Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).

Ingredients you will need

Salt And Pepper

White Wine

Mussels

Clams

Equipment you will use

Frying Pan

In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Shrimp

Equipment you will use

Frying Pan

Remove from the pan and set aside.

Equipment you will use

Frying Pan

Add the shrimp to the same pan and saute until cooked through, about 4 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Remove from the pan and set aside.

Equipment you will use

Frying Pan

In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Remove the mushrooms from the pan and set aside.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Preheat the broiler.

Equipment you will use

Broiler

To make the veloute: In a saute pan melt butter and add flour until both mix evenly together.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon.

Ingredients you will need

Scallops

Mussels

Shrimp

Clams

Lemon

Equipment you will use

Frying Pan

Add the fumet and let reduce.

Add the cream and again let reduce over medium heat.

Ingredients you will need

Cream

Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Butter

All Purpose Flour

Remove the shells of the mussels and clams.

Ingredients you will need

Mussels

Pasta Shells

Clams

Cut the scallops in 4 and remove any shell that is still on the shrimp.

Ingredients you will need

Scallops

Shrimp

Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley.

Ingredients you will need

Breadcrumbs