Jacques Pepin's Coquilles St. JacquesI'm fairly certain there are no words, or pictures, that are good enough to describe how magnificent Pepin's Coquilles St. Jacques were. This classical French recipe exceeded our expectations. It's fair to say it blew our minds!
Don't make the same mistake as me and wait too long to make this one. Add it to the top of your list, move it to the top of your list, or do whatever you gotta do...but make this and make this soon!
Coquilles St. Jacques, or gratin of scallops, is fit for royalty! It's very impressive on the plate and oh so heavenly. It all begins with a mushroom puree that cooks down for 25 minutes resulting in a very earthy and concentrated mushroom flavor. This mushroom base is the first layer of flavor and this layer is so flavorful you need little seasoning elsewhere. Next up is a beautifully seasoned poaching liquid whereby the scallops are poached until perfectly tender. This poaching liquid is then reduced and added to a velvety cream and Gruyere cheese sauce that is the stuff of dreams. Seriously. Layer this heavenly sauce over the scallops and broil until browned and bubbly for a sensational first course, or even main course, fit for entertaining royalty.
This is my selection for this months Mystery Box Madness over at IHCC. We were given a list of ten ingredients (Scallops, Tarragon, Sour Cream, Walnuts, Capers, Asparagus, White Beans, Gruyere, Yeast, and Rice) to cook with and had to chose at least three. I chose scallops, tarragon, and Gruyere simply because I have little experience cooking with scallops and I'm so happy I chose to make Pepin's Coquilles St. Jacques. It's one of our new favorite dishes!
Coquilles St. JacquesRecipe found on Saveurby Jacques PepinServes 6
8 oz. button mushrooms, minced
6 tbsp. unsalted butter
3 small shallots, minced
2 tbsp. minced parsley
1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
Kosher salt and freshly ground black pepper, to taste
¾ cup dry vermouth
1 bay leaf
6 large sea scallops
2 tbsp. flour
½ cup heavy cream
⅔ cup grated Gruyère
½ tsp. fresh lemon juice
Heat mushrooms, 4 tbsp. butter, and ⅔ 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 ¾ 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 ½ 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.
Theme: April Mystery Box Madness