Coquilles Saint Jacques
Coquilles Saint Jacques by: Chef Matt Chatfield Introduction Coquilles St. Jacques, literally translated "the shell of St.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Baking dish
- Saute pan
- Saucepan
- Baking sheet
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood or chicken stock
- 1 cup heavy cream
- 1/2 teaspoon Old Bay seasoning
- Kosher salt
- freshly ground black pepper
- 1 cup shallots, finely diced
- 12 ounces mushrooms, sliced
- 1/4 cup brandy
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup fresh flat-leaf parsley, chopped
- 5 ounces grated Gruyère cheese or high-quality Swiss cheese
- 1/4 cup high-quality olive oil
- 2 pounds fresh bay scallops, drained and side muscles removed
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