Preparation:
In large, heavy saucepan, combine scallops, wine, salt, and pepper. Bring slowly to boil and simmer gently for 5 minutes. Drain. Set cooking liquid aside. Cut scallops into small pieces. Meanwhile, in heavy saucepan, heat 2 tablespoons butter. Add flour. Stir in cooking liquid and milk. Cook for 3 minutes, stirring constantly. Add scallops and mushrooms. Cook for 5 minutes, stirring occasionally. Off fire, add Swiss cheese. Mix well. Correct seasoning. Fill buttered shells or individual casseroles with scallop mixture. Sprinkle with bread crumbs. Dot with remaining butter. Broil under broiler flame until top is browned. Serve hot.
Comments: The real Coquilles St. Jacques is not available in this country. What is available are the sea scallops, which may be cooked and served as are the French "Coquilles St. Jacques." Excellent "Coquilles" may also be made by replacing the sea scallops with shrimps, shelled and de-veined, but not cooked.
"Coquilles" (shells) are sold by gourmet stores, department stores, mail-order novelty houses, etc. You can buy either the real shells or some lovely fancy ones in ovenproof glass or china. It is well worth the investment because "Coquilles St. Jacques" properly served is an elegant dish, fit for the most formal dinner as a "grand ouverture." For informal dining, or for Lent, served with a vegetable and a green salad, it is a complete meal, delicate and tasty.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
