How To Make Coquilles Saint-jacques

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1/2 cup diced shallots
• 1/2 pound white button mushrooms, sliced
• salt and freshly ground black pepper to taste
• 1 cup white
• 1 pound sea scallops
• 1/2 cup heavy whipping cream
• 1 egg yolk
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons minced fresh tarragon
• 1 teaspoon lemon zest
• 4 large oven-safe scallop shells
• 1/4 cup shredded gruyere cheese
• 1 pinch paprika
• 8 fresh tarragon leaves

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. stir mushrooms, salt, and black pepper into shallots. turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
• pour white over mushroom mixture, dissolving any browned bits of food on bottom of skillet into ; bring to a simmer. gently place scallops into and poach in the mushroom mixture until barely firm, about 2 minutes per side. transfer scallops to a bowl. strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. stir often. turn off heat and let mixture cool for 1 minute.
• quickly whisk egg yolk into cream sauce until combined. transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
• divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops each portion. spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. sprinkle lightly with gruyere cheese and paprika or cayenne.
• turn oven's broiler to high. slightly crinkle a large sheet of aluminum foil and place a baking sheet. place filled shells foil and press lightly to help them stay level.
• broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.