Source: Mastering the Art of French Cooking by Julia Child Vol. 1
Makes 4 servings.
Preparation time: 2 hours
Tips: May prepare ahead and gratine 15 minutes before serving
Coquilles St. Jacques
Parisienne Style or Mexican Variation
Ingredients
Preparation
1 1/3 lb scallops, washed
3/4 lb sliced fresh mushrooms
1 cup dry white wine or 3/4 cup white vermouth
1/2 bay leaf
1/2 teaspoon salt
tablespoon minced shallots or green onions
The Sauce:
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 egg yolk
1/4 cup grated Swiss cheese
salt and black pepper
6 tablespoons grated Swiss cheese
1 tablespoon butter, to top plates before broiling
Mexican variation:
2 small fresh pineapples, leaves attached.
Duchesse potatoes, optional, see under vegetables
Cooking the scallops:
1. In a large saucepan, simmer the wine and flavorings for 5 minutes. Add the scallops and mushrooms to the wine. Add water if necessary to cover ingredients. Bring to a simmer. Cover, and simmer slowly for 5 minutes. Remove scallops and mushrooms with a slotted spoon, and set aside in a bowl.
The sauce:
2. Rapidly boil down the cooking liquid until it has reduced to about 1 cup.
3. In a small saucepan, melt the butter, blend the flour, and cook slowly, stirring, until they foam and froth together for 2 minutes without coloring. Off heat, beat in the boiling liquid from step (2), then the milk. Boil for 1 minute. Blend the egg yolk and cream in a bowl, then beat the hot sauce into them by driblets. Return the sauce to the pan and boil, stirring, for 1 minutes. Thin out with more cream if necessary. Season to taste with salt and pepper. Strain to remove any yolk strings.
To assembly:
Butter generously 4 porcelain individual serving plates or shells.
4. Scallops may be cut into crosswise pieces or leave whole. Blend 2/3 of the sauce with the scallops and mushrooms.
5. Divide the scallops and mushrooms into the prepared plates, and cover with the rest of the sauce. Sprinkle the Swiss cheese and dot with about 1 tsp butter each. Arrange the plates or shells on a broiling pan.
Set aside or refrigerate at this point until ready to gratine.
6. Fifteen minutes before serving, set the scallops 8 to 9 inches under a moderately hot broiler to heat through gradually, and to brown the top of the sauce. Serve as soon as possible.
Mexican variation:
1. Cut both pineapples in half lengthwise leaving the leaves attached. Hollow out the pineapple leaving about 1-inch rim.
2. Removing pineapple core, cut pineapple into about 1/2-inch chunks. Add 1 cup of pineapple chunks to the scallops and proceed with recipe to step 4.
To assembly: Divide the scallops mixture into the 4 pineapple shells.You may decorate the rim of the shell with "Duchess Potatoes" using a pastry bag and a star tip. Preheat oven to 400 F degrees. Proceed with recipe as above placing the pineapple shells in upper third of oven. Bake for 25 to 30 minutes at 400 F degrees until the potatoes and gratine are lightly browned. Serve immediately. One shell per person. A very exotic looking dish.
NOTE: You may try the same recipe using shrimp, fish fillets or a combination of sea food.
