How to Make Coquilles Saint Jacques
- Apply a thin coat of butter inside scallop shells. Place them neatly on a baking sheet. Set aside.
- Take a large skillet and add onion slices, lemon slices, bay leaf, scallops and water. Adding wine is optional. Roast the scallops for 3 minutes until they become hard.
- Strain the scallops. Don’t discard the liquid. Set aside scallops on a plate.
- At medium flame, melt 1 tablespoon butter in a pan. Add garlic and shallots and cook for 30 seconds. Keep stirring. Then add mushrooms and cook for 4 more minutes. Keep stirring until they become soft. Remove from flame.
- In a separate pan, add 2 tablespoons butter and melt at medium flame. Add flour and cook for 2 minutes until it forms a paste. Keep stirring. Slowly add strained liquid while whisking repeatedly. Cook for 2 minutes until it thickens. Add lemon juice, pepper, cayenne and milk. Whisk well. Let it boil and cook for 1 minute. Add parsley and green onions, simmer for 1 minute. Add Gruyere cheese and cream. Stir well then remove from flame.
- Add scallops and mushrooms with breadcrumbs and butter. Add seasonings.
- Add mashed potatoes to the edges of scallop shells. You could use a pastry tube for the process.
- Pour scallop mixture into scallop shells. Sprinkle bread crumbs and Parmesan. Cook until broiler until it turns brown, for 2 minutes.
- Remove. Serve.