Coquilles St-Jacques
Ingredients
- 8 oz mushrooms button, minced
- 6 tbsp unsalted butter
- 3 shallot small, minced
- 2 tbsp parsley minced
- 1 tbsp tarragon minced, plus 6 whole leaves, to garnish
- Kosher salt to taste
- black pepper freshly ground, to taste
- 3⁄4 cup dry vermouth
- 1 bay leaf
- 6 scallops large sea
- 2 tbsp all-purpose flour
- 1⁄2 cup heavy cream (36-38%)
- 2⁄3 cup Gruyere grated
- 1⁄2 tsp lemon juice fresh
Instructions
- Heat mushrooms, 4 tablespoon of butter, and 2⁄3 of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper.
- Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and 3⁄4 cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes.
- Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to 1⁄2 cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes.
- Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.
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