Coquilles Saint-Jacques

 


Coquilles Saint-Jacques

 

Ingredients

2 tablespoons unsalted butter

½ cup diced shallots

½ pound white button mushrooms, sliced

salt and freshly ground black pepper to taste

1 cup white wine

1 pound sea scallops

½ cup heavy whipping cream

1 egg yolk

2 teaspoons minced fresh tarragon

1 teaspoon lemon zest

1 pinch cayenne pepper, or to taste

4 large oven-safe scallop shells

¼ cup shredded Gruyere cheese

1 pinch paprika

8 fresh tarragon leaves

Directions

Gather all ingredients.

Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.

Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.

Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.

 

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