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Homestyle Coquilles St. Jacques

SERVES
4
COOK TIME
20 Min

Don't let the name scare you! Sure, you've seen this French dish on restaurant menus, but why wait to go out to try this seafood classic?

What You'll Need

  • 4 tablespoons butter or margarine
  • 1 pound fresh mushrooms, cleaned and cut into quarters
  • 1 1/2 pounds sea or bay scallops
  • 1/2 pint heavy cream
  • 2 eggs, beaten
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 tablespoons seasoned bread crumbs

What to Do

  1. In a large skillet, heat the butter over medium heat. Add the mushrooms and sauté for 3 to 4 minutes. Add the scallops and continue to sauté for 4 to 5 more minutes, or until the scallops begin to turn white. (Bay scallops will take just 3 to 4 minutes because they're smaller than sea scallops.)

  2. With a slotted spoon, remove the scallops and mushrooms to a medium-sized bowl and keep warm, leaving the liquid in the skillet. Reduce the heat to medium-low and slowly add the heavy cream to the skillet. Whisk the eggs into the cream.

  3. In a small bowl, combine the wine, lemon juice, salt, and pepper; slowly whisk this mixture into the cream mixture. Reduce the heat to low, return the drained scallops and mushrooms to the skillet, and heat through.

  4. Preheat the broiler. Place the scallop mixture in an 8-inch square baking dish. Top with the bread crumbs and broil for 2 to 3 minutes or until golden. Serve immediately.

Notes

If the mixture is heated too long or on too high a heat, the sauce may curdle.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 519
  • Calories from Fat 337
  • Total Fat 37g 58 %
  • Saturated Fat 22g 110 %
  • Trans Fat 0.5g 0 %
  • Protein 29g 59 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 246mg 82 %
  • Sodium 1,191mg 50 %
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 1.4g 5 %
  • Sugars 3.0g 0 %

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