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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.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Hors d'oeuvre
Servings 8

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.
Keyword Coquille, St. Jacques, Tasters