Gratinee de Coquille St. Jacques

Classic French cuisine.

Yield:
serves 4 persons
Category:
Seafood
Cuisine:
French

INGREDIENTS:

  • 6 fresh scallops
  • 20 small shrimps (already cooked)
  • 100 gr [3 oz] mushrooms
  • 30 gr [1 oz] butter
  • 40 gr [1 1/2 oz] all-purpose flour
  • 1 cup of water (250 ml)
  • 1/2 cup dry white wine (125 ml)
  • 2 Tablespoons + 1 drop olive oil
  • 1 drop of lemon juice
  • 1 large shallot
  • 1 bay leaf
  • 1 Tablespoon sour cream or yogurt
  • 6 Tablespoons of dry breadcrumbs
  • grated nutmeg, salt & pepper

DIRECTIONS:

  1. Peel the shrimps ; peel the shallot and cut it in 4 lengthwise pieces. Cut the scallops in half crosswise. Slice the mushrooms thinly.
  2. In a small saucepan, pour the water and wine ; add the shallot, bay leaf, the drops of oil and lemon juice, and salt. Add the scallops; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for 5 minutes.
  3. Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
  4. In a frying pan, cook the sliced mushrooms in the olive oil, for about 5 minutes (medium-high heat, stirring often).
  5. Prepare your individual scallop dishes : put 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
  6. In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of th

Print