Coquilles Saint-Jacques

A classic French dish which has scallops, prepared with creamy white sauce and traditionally served in a scallop shell.

This recipe features scallops, crab meat, sautéed mushrooms, and baked covered with mozzarella cheese until it comes out golden brown.

Ingredients

• 8 ounces (225 g) of scallops
• 8 ounces (225 g) of crab meat
• 10 fluid ounces (285 ml) can of sliced mushrooms
• 5 tablespoons (75 ml) of butter (divided)
• 4 tablespoons (60 ml) of flour
• 2 cups (470 ml) of milk
• ⅓ cup (80 ml) of chopped onions
• 2 to 6 cloves of garlic (approx. 9 g) crushed
• ½ teaspoon (2.5 ml) of pepper (divided)
• ¼ teaspoon (1.25 ml) of salt
• ¼ teaspoon (1.25 ml) of cumin
• 3 ounces (90 g) of shredded mozzarella cheese

Preparation

1. Pre-heat the oven to 375°F (190°C).
2. Melt 1 tablespoon (15 ml) of butter in a pan on medium heat. Add scallops, salt, pepper and garlic then sauté scallops until meat is white and tender. When cooked, drain and set aside.
3. Melt 2 tablespoons (30 ml) of butter in a pan on medium heat. Add mushrooms and cumin then sauté until mushrooms begin to brown. Add onions and sauté until mushrooms are golden brown. When done, drain then set aside.
4. Melt 2 tablespoons (30 ml) in a saucepan on medium heat. Pull from heat source, mix in flour. Pour in cold milk and mix.
5. Replace on heat source and stir constantly until the sauce thickens. This process takes approximately 8 – 10 minutes.
6. Add in the scallops, mushrooms and crab meat.
7. Pour into individual stoneware dishes (one for each portion) then cover in shredded mozzarella. Place in the oven until the surface browns (approximately 5 – 10 minutes). Comes out ready to serve.
8. Makes approximately six ¾ (180 ml) cup portions.

Coquilles Saint-Jacques by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.