Coquille St. Jacques Tasters
This recipe is for my cousin Big Lu. I remember the first time she had this at a small French restaurant on the Post Road in Larchmont, NY – she couldn’t stop telling me how incredible it was. So we created our own version.
Ingredients
- 3 lbs Sea Scallops
- 1 cup Breadcrumbs
- 1 Finely Diced Onion
- 2 sticks Butter
- 2 cloves Minced Garlic
- ¼ cup Flour
- 1 cup White Wine
- Zest & Juice of One Lemon
- 1 cup Heavy Cream
- ½ cup Fish Stock
- 1 pinch Salt
- 1 pinch Black Pepper
- ¼ cup Additional Breadcrumbs
- 3 tbsp Grated Parmesan Cheese
- ½ cup Grated Gruyere Cheese
Instructions
- Clean, wash and dry Sea Scallops. Place scallops in well buttered and breadcrumb coated baking dish or scallop shells.
- In sauté pan place Onion, Butter and Garlic. When onions are soft and translucent add Flour and cook for 3-4 minutes.
- Add White Wine, Lemon Zest and Lemon Juice and cook for 2-3 more minutes.
- Add Heavy Cream, Fish Stock, Salt and Black Pepper and cook until you have a rich and creamy sauce.
- Pour sauce over scallops and sprinkle with Additional Breadcrumbs, Grated Parmesan Cheese and Grated Gruyere Cheese.
- Bake in a 350℉ oven for 30 minutes or until gold and bubbly.
