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Here is another recipe that I would like to share with you. A flashback for me.
Back in the day when my sister Linda got married, I was 11 yrs old and missed her terribly once she moved out. Her new home wasn’t that far away from my parents house and on certain days she would pick me up to have a “sister day”, which was shopping and lunch. Just the two of us hanging out and having a lot of fun.
Linda would always find nice restaurants to go to- no fast food for us. One day we went to a French restaurant and I decided to order something I had never tried and it was “Coquille St. Jacques”. I liked all the ingredients individually and together they must be terrific. The dish was scallops and mushrooms in a cream sauce with a crispy topping.
I remember it coming to the table and I was so excited. One bite and I was hooked. I loved it. It soon became one of my favorite entrees.
When my sister Linda suddenly passed away at the age of 25 yrs old, I could never order this dish again because it always reminded me of Linda and how my life would never be the same without her.
Recently, I read an article about updated time honored recipes and there was Coquille St. Jacques on the list. This version adds shrimp to the basic recipe and I decided to give it a try (with a few twists of my own) in Memory of Linda.
It was fantastic. Bob loved it and it brought me back 48 yrs to my “sister days”. I want to share this with you now.
Give it a try. The recipe is very easy and takes about 30 minutes to prepare.
Until my next post, make every day a celebration!
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Coquille St. Jacques
Author: Adapted from Coup de Pouce
Serves: 4 portions
- 2 cups small scallops
- 2 cups small shrimps shelled and deveined
- 12 oz. (375 g) mushrooms, sliced
- 1 cup white wine
- 1 small onion, chopped – I used a shallot*
- 1 tbsp. parsley, chopped
- 2 tbsp. lemon juice
- ¼ cup + 1 tbsp. butter
- 6 tbsp. all-purpose flour
- 1 cup half and half cream (or 10%)
- ⅓ cup Gruyere cheese, grated
- 1 cup fresh breadcrumbs or panko
- 1/8 tsp cayenne *
*I used a shallot instead of an onion
*I added 1/8 tsp. cayenne for a little kick
*I used heavy cream instead of half an half
Possible variation – add mushroom risotto
- In a large pan, combine scallops, shrimps, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt
- Bring to a boil and simmer for 5 minutes (don’t overcook)
- Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid
- In the pan, melt ¼ cup of butter and add flour, mix well
- Pour in the reserved liquid and the cream in one shot and cook, whisking for about 3 minutes or until boiling and thick
- Remove from the heat and add cheese, stirring until melted
- Add seafood mixture and mix well
- Transfer in 4 shells
- In a bowl that can go in the microwave, melt 1tbs. of butter and then add the breadcrumbs, mix well
- Sprinkle breadcrumbs over shells
- Cook under the broiler for about 2-3 minutes or until golden and bubbling (watch this carefully- it could burn very quickly).