Saturday, February 9, 2019

Coquille St. Jaques

Seashells In A Bag
This recipe is from Aunt Julie, a boarding school roommate of Mom's at Ms. Porters School. Her husband Charlie was my brother's Godfather. Their family story is a tragic one, but I am thankful for their contribution to my childhood. Julie's famous chocolate chip cookie recipe can be found here.

1 to 1 and 1/2 pounds scallops
White wine
shallots or onion
heavy cream

  1. Make a beurre manie (a dough consisting of equal parts butter and flour, used to thicken soups and sauces) by melting 3 Tablespoons butter and adding 4 Tablespoons flour. Cook and set aside. 
  2. Saute together 1 Tablespoon butter and 3 tablespoons chopped shallots. 
  3. Add 1/2 cup dry white wine and cook, reducing by 1/2. 
  4. Add scallops and 1 cup chopped mushrooms. 
  5. Cook over high heat for 3 to 4 minutes. 
  6. Reduce heat and add 1 cup heavy cream, salt and pepper, and cayenne. 
  7. Add beurre manie and cook until thickened. 
  8. Top with Parmesan cheese. 
  9. Put into dish under broiler and cook until brown.

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