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Coquilles St.-Jacques

4.2

(28)

Image may contain Ravioli Food and Pasta

Anthony Bourdain

I will always associate the smell of this dish with my first imaginings of France — and with the imminent arrival of guests. When I smelled this dish cooking downstairs, I knew company was coming. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells. I yearned for this dish — knowing it only by smells — and was delighted when I finally turned old enough to sit down to eat with the adults. This was the reward.

Mom's Tip

To make a bouquet garni, wrap a sprig or two of parsley, two bay leaves, and a sprig of fresh thyme (or 1/2 teaspoon of dried thyme leaves) in some cheesecloth. Tie into a neat bundle with thread or clean string.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 3/4 cups water
3/4 cup dry white wine
1 small onion, chopped
Bouquet garni (see Mom's Tip)
1 teaspoon lemon juice
1 pound very fresh scallops
8 ounces mushrooms, washed and chopped
6 tablespoons butter
4 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground pepper
N/A freshly ground pepper
Bread crumbs
Grated Swiss or Gruyère cheese

Preparation

  1. Step 1

    1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.

    Step 2

    2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.

    Step 3

    3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.

    Step 4

    4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.

    Step 5

    5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)

    Step 6

    6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.

Excerpted from Mom's Secret Recipe File by Chris Styler. Copyright ©2004 by Chris Styler. All Rights Reserved. Published by Hyperion.

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