Coquilles St. Jacques
Serves 4
What to Pair With
Bay scallops from Nantucket have arrived (shout out to Snug Harbor Fish!) and these sweet morsels brought be back to a recipe I made as a college student trying to impress a girl I had recently met. Mind you that I was usually eating Mac and Cheese and tuna fish, so this was a step into the unknown. Armed with my Good Housekeeping Illustrated Cookbook, I endeavored to put together a fancy meal with hopes that it would be edible.
Coquilles St. Jacques is a dish comprising of scallops, mushrooms, cream sauce cheese and breadcrumbs baked and served au gratin style in a small ceramic dish or in a scallop shell for best presentation. It is usually served as an appetizer or light first course. I was only serving one course, so I turned it into a pasta dish instead.
Bay scallops are best, but sea scallops cut into smaller pieces work as well. Which ever you choose, make sure to remove the firm side muscle before cooking. A quick rinse is recommended as well to remove any grit.
This recipe moves along quickly so make sure to have everything measured out and prepped ahead of time. How did my first attempt with this go? Me and that girl are still cooking together to this day! Enjoy!
Ingredients
4 tbsp butter
1/4 cup bread crumbs (panko preferred)
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
1 shallot, minced
1 garlic clove, minced
10 oz cremini mushrooms, sliced
Salt
Lemon juice
1 pound scallops
2 tbsp Cognac or brandy (optional), or white wine
1 cup heavy cream
1/8 tsp cayenne pepper
Black pepper
1 lb pasta
Preparation
In a skillet melt 1 tablespoon butter over medium head and add breadcrumbs.
Stir the breadcrumbs until lightly toasted, about 5 minutes.
Place the breadcrumbs in a bowl with the cheese and parsley. Combine and set aside.
Prepare a pot of water for the pasta. Cook according to package.
Wipe out the skillet and heat 2 tablespoons butter over medium heat.
Add the shallot and cook 3 minute.
Add the garlic and cook 1 minute.
Add the mushrooms and 1 tsp salt and cook until soft, about 5 minutes.
Add the scallops and lemon juice. Cook 3 minutes, stirring the mixture together.
Add the Cognac. Ignite if desired. Cook for 1 minute.
Drain the pan in a sieve over a bowl and save the liquid.
In the same pan, heat the cream, cayenne and black pepper.
Add back the collected liquid and stir together. Cook for 3 minutes.
Add remaining butter and another squeeze of lemon.
Stir in scallops and mushrooms.
Add to drained pasta and stir to combine.
Serve and garnish with breadcrumb mixture.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!