Rich and Creamy Coquilles St. Jacques

5.0(5)

A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef.

by lazyme·published 2006-10-14

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Servings

4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

320 kcal

Ingredients (12)

serves

4 tablespoons butterbutter
1 lb scallopsscallop
1/4 lb mushroom, dicedmushroom
1 shallot, choppedshallot
1 tablespoon fresh chives, choppedchive
2 tablespoons dry vermouthdry-vermouth
1 1/2 cups cold waterwater
3 tablespoons flourflour
1/2 cup heavy creamheavy-cream
1 pinch fennelfennel
3 drops lemon juicelemon-juice
salt and peppersalt-and-pepper

Instructions (4 steps)

01With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
02When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
03Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.

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