Sea Scallops Coquille St. Jacques

Name: Sea Scallops Coquille St. Jacques
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters Japanese breadcrumbs (Panko); 118 milliliters butter, melted; 1 Tbsp butter, melted; 3 Tbsps butter; 2 ribs celery ribs, chopped; 118 milliliters dry white wine; 5 Tbsps all-purpose flour; 454 grams sliced fresh mushrooms; 59 milliliters minced fresh parsley; 2 garlic cloves, chopped; 1 Dash ground red pepper; 237 milliliters half-and-half; 1 onion, diced; 12 servings Paprika; 59 milliliters freshly grated Parmesan cheese; 0 teaspoons saffron threads; 1 teaspoon salt; 20 sea scallops, cut into 1/2-inch pieces; 12 scallop shells

Sea Scallops Coquille St. Jacques requires roughly 45 minutes from start to finish. This recipe serves 12. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 215 calories. If you have butter, parmesan cheese, butter, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying.

Instructions

Melt 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is slightly thickened.

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Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Remove from heat, and set aside.

Saut onion and celery in 1/2 cup melted butter in a large skillet over medium heat.

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Butter

Celery

Onion

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Frying Pan

Add mushrooms; saut 5 minutes.

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Mushrooms

Add garlic; saut 30 seconds.

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Garlic

Add scallops; saut 1 minute. Stir in wine and white sauce; cook, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in salt and next 3 ingredients. Stir in cheese and parsley.

Ingredients you will need

Scallops

Parsley

Cheese

Sauce

Salt

Wine

Coat 12 scallop shells with cooking spray, and place on a large baking sheet.

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Cooking Spray

Scallops

Pasta Shells

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Baking Sheet

Combine breadcrumbs and 1 tablespoon melted butter; toss well. Spoon scallop mixture into prepared shells; sprinkle with breadcrumb mixture and paprika.

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Breadcrumbs

Paprika

Scallops

Butter

Pasta Shells

Bake at 375 for 15 minutes or until bubbly and golden.

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Oven

Let stand 5 minutes.

Tip: To keep scallop shells from tipping over on baking sheet, sprinkle sheet generously with rock salt, and nestle shells in salt.

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Salt

Scallops

Pasta Shells

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Baking Sheet

Wine note: "

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Wine

Let your imagination run. Try a big Chardonnay from a New World country. I suggest Leeuwin Estate ($6

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Chardonnay

from Margaret River, Western Australia, or Lanzerac ($2

from Stellenbosch, South Africa."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.

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Wine

Equipment

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.