Это предварительный просмотр рецепта "Coquilles St-Jacques #SundaySupper".

Рецепт Coquilles St-Jacques #SundaySupper
by Marlene Baird

French, for scallops and mushrooms baked in a creamy cheese sauce, these Coquilles Saint-Jacques will definitely wow your dinner guests. Using the scalloped shells will make these appetizers festive and elegant.

Coquilles St-Jacques Author: Marlene Baird Nutrition Information Serving size: 126 g

Calories: 225

6 ounces button mushrooms, finely chopped 2 Tablespoons minced shallots 1 bay leaf 1 teaspoon finely-minced fresh tarragon 1 Tablespoon minced flat-leaf parsley ½ teaspoon salt ⅛ teaspoon fresh-ground pepper 6 large fresh scallops (or ½ pound of bay scallops) ⅔ cup dry vermouth ( I used CK Mondavi Blond Five) 4 tablespoons butter, divided ½ cup heavy cream 2 Tablespoons flour ½ teaspoon of fresh lemon juice ½ cup grated Havarti 6 scallop shells or ramekins of ⅓ cup capacity Sprigs of fresh herbs for garnish: tarragon or flat-leaf parsley

Heat mushrooms, 2 Tablespoons butter, and 1 Tablespoon of the minced shallots in a saucepan over medium heat; cook 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. Place the shells onto a baking sheet. Set aside. Bring remaining shallots, dry white wine, bay leaf, a pinch of salt, and ⅔ cups water to a boil over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in the shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a small 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, pinch salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf. 3.2.2708

Welcome to another wonderful Sunday Supper event. Today, it’s all about appeal.

Trays of delicious food, amuse bouche, tapas or appetizers.

No matter what you call them, they are all beautiful morsels of deliciousness.

I cannot tell you how excited I was about this theme. I am always looking for beautiful trays of food to serve my guests.

I was thinking about what I could make for my trays when I remembered that I had just purchased scallops from Costco.

I love scallops, but they are so pricey that I probably only serve them twice a year.

My original plan was just a simple saute’, but then this theme. You guys, this theme made me think of a dish I hadn’t had in years. And, I actually never even cooked them myself before.

Coquilles St Jacques. Such a fancy name and for a good reason. They are by far the absolutely best way to cook, serve and consume. All the rich saucy goodness smothered on top of those delicate scallops.

Yeah, that’s exactly what I am talking about.

I can’t wait to explore everyone else’s recipes.

From savory to sweet, and everything in between – the Sunday Supper crew will be serving up a variety of options this weekend.

Connie from The Foodie Army Wife is our lovely host this week as we share our most tantalizing of trays!

We hope that you will join us on Sunday around the family table and share some of your favorite ideas to serve up on a platter!

Savory Bites:

Sweet Treats:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit the website or check out the Pinterest board.

Which one is your favorite? Thanks for stopping by and have a great day.

Marlene

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