Free Recipe Coquille St Jacques 2
Recipe Type: S Recipes
Recipe Preparation:
Cooking Ingredients for Coquille St Jacques 2 Recipe
8 lg Hand dived king scallops in
-the shell
300 ml Sancerre white wine; (10
-1/2fl oz)
3 Shallots
225 g Mushrooms; (8oz)
55 g Butter; (2oz)
3 Egg yolks
150 ml Double cream; (5fl oz)
Madeira
30 g Gruyere cheese; (1oz)
20 g Fresh toasted breadcrumbs;
-(3/4oz)
20 g Flat parsley; (3/4oz)
20 g Freshly grated parmesan;
-(3/4oz)
Olive oil
Maldon salt
Black pepper
Coquille St Jacques 2 Preparation
Prepare the scallops and remove from the shell, cleaning the shell well. Pan-fry the scallops and place back into the shell and leave to one side while you make the sauce. Peel and chop the shallots and saut‚ in a pan with some butter and add the mushrooms, then add the wine, madeira and cream. Add the egg yolks and season with salt and pepper. Mix in the gruyere cheese and chop the parsley and add on top of the scallops in their shells. Top with the grated parmesan and breadcrumbs and place under the grill for a few minutes and serve on a plate with some dressed fresh salad leaves. Converted by MC_Buster. Per serving: 773 Calories (kcal); 71g Total Fat; (80% calories from fat); 23g Protein; 16g Carbohydrate; 791mg Cholesterol; 589mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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