Coquille St. Jacques
Coquille St. Jacques Ingredients - 8-12 medium sea scallops (not the tiny bay scallops) - Creole seasoning - 1 stick butter, melted - 1/2 cup white wine - 1/4
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Cooking tools:
- Chef's knife
- Cutting board
- Pastry brush
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Fine-mesh sieve
- Coquille shell
- Au gratin dish
- Baking sheet
- Oven
- Stove
- Spoon
- Mixing bowl
- Microplane
- Spatula
- Plate
Ingredients
- 8-12 medium sea scallops (not the tiny bay scallops)
- Creole seasoning
- 1 stick butter, melted
- 1/2 cup white wine
- 1/4 cup flour
- 2 egg yolks
- 3 green onions, finely sliced
- 1/2 cup mushrooms, sliced into pieces about the size of a nickel
- 2 cups fish stock or oyster liquor
- 1/2 tsp. salt
- 1/2 Tsp. Tabasco
- 3 Tbs. grated Grana Padano or other parmesan cheese
- 3 Tbs. fresh bread crumbs
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