This unique French dish was named after Saint Jacques, also known as Saint James, who was one of the 12 Apostles. The dish is simply called ‘scallops’ in English. Scallop shell is a symbol for the crusaders from the Order of Saint James. The Order was established to protect pilgrims going to Santiago de Compostela. Legend says that St. Jacques saved a knight from drowning and that the knight was covered in scallop shells. The other side of the story is that the body of St. Jacques was lost in the ocean on the way to his burial. The body was washed ashore and had been covered in scallop shells. The French named the dish after the apostle. Here’s how you can make it.
Ingredients
large scallops: 16
baby mushrooms – cleaned and stems trimmed
water: 1/2 cup
gruyere cheese: 1/2 cup
minced shallots: 2 tbsp
unsalted butter: 3 tbsp
all-purpose flour: 2 tbsp
minced garlic: 1/2 tsp
fresh cayenne pepper
white pepper: 1/4 tsp
fresh lemon juice: 1 tsp
milk: 1/2 cup
freshly minced parsley: 2 tbsp
heavy cream: 1/2 cup
fresh, minced green onions: 2 tbsp
mashed potatoes: 2 cups
dry bread crumbs
Melted butter: 1 tbsp
grated parmesan
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.