RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1715
| View Recipe |
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| Recipe Name: |
Coquilles Saint-Jacques |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Coquilles Saint-Jacques means scallops in white wine sauce served in scallop shells.
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Ingredients:
0.5 Cup stock, fish
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Directions:
Put sherry and heavy cream in a sauté pan with mushrooms, reduce.
Mix together 1 cup hollandaise (for 4 servings), whipped cream and fish fumet until mixture is light and fluffy.
Sauté scallops in clarified butter. Drain, add sherry-cream sauce and reduce. Place in serving shell that has been piped with Duchess Potatoes.
Top with a dollop of hollandaise mixture, and paprika. Flash under the broiler until lightly browned.
Garnish with parsley. |
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Flawless Hollandaise
(Add to shopping list) :
1 Dash tabasco
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Directions:
Place egg yolks in blender with salt, lemon juice and Tabasco. Turn blender on and off quickly. Turn blender on high speed and pour butter in a steady stream until mixture is complete emulsified.
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Duchess Potatoes
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Boil potatoes until tender. Push through a sieve until mashed. Add butter, egg yolks, one at a time, and spices. Mix well. Pipe. Then brush with clarified butter.
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Basic Fish Stock or Fumet
(Add to shopping list) :
2 Ounce(wt)s mushrooms chopped
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Directions:
Butter the bottom of a heavy stock pot. Place the chopped vegetables in the bottom of the pot and the bones on top of them. Cover the bones loosely with a round piece of parchment paper. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and begin to exude some juices. Add the wine and bring to a simmer.
Add water to cover and add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot. Bring to a simmer again, skim and let simmer for about 45 minutes. Strain very well and cool in an ice water bath. If not using right away, store in airtight containers in freezer. Defrost as needed.
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| Nutrition per Serving: |
| Calories: |
302 |
Total Carbs: |
8.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
23.5 |
Fat: |
20.0 |
Protein: |
5.44 |
| Fiber: |
0.00 |
Sodium: |
91.90 |
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