Coquille St Jacques Pot Pies Recipe

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Coquille St Jacques Pot Pies
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Ingredients
19
Count
Nutrition
574
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a medium sauce pan, melt 2 tablespoons of butter over medium-high heat. Add in the shallots, garlic, and mushrooms, and season with only pepper (but no salt yet). Cook about 5-7 minutes, until the mushrooms really start to sear and caramelize. Then, and only then, season them with salt.
  2. Add the remaining 1/2 tablespoon butter to the pot, and then the 3 tablespoons flour. Whisk to combine. Lower the heat to medium-low, and cook for 1 minute, until the raw cereal taste is cooked out.
  3. Add vermouth, and stir until the flour absorbs it. Add in the wine and clam juice and whisk well. Finally, add the half and half. Whisk really well. Season again with salt, and plenty of black pepper. Cook over medium heat until the sauce thickens (dip a wooden spoon in the sauce, then run your finger down the back of the spoon. If a distinct stripe appears, the sauce is thick enough. If it refuses to thicken, blend 1/2 tbsp butter with 1 tbsp flour in a small bowl, then add that to the sauce.).
  4. Meanwhile, grease 4 individual gratin dishes with spray or with butter. Place 5 sea scallops (or 1/4 lb bay scallops) in each of the gratin dishes, and season with salt and pepper.
  5. Roll out the puff pastry slightly, and use a saucer to cut out rounds that just fit over the tops of the gratin dishes, with a slight bit of room to overhang - maybe 1/2 to 3/4 wider than the dishes.
  6. Using a 4 ounce ladle, pour one ladle full of the hot mushroom cream sauce into each gratin dish. Sprinkle with parsley, and then cover each dish with one circle of puff pastry, gently pushing the pastry onto the rim of the gratin dishes. Take a paring knife and cut 4 little steam vents into the center of the pastry. Brush the pastry with egg wash, and arrange whole fresh herb leaves on top to decorate.
  7. Set the pot pies onto two foil-lined baking sheets.
  8. Trim the pointed ends of the lemons, then cut the lemon in half. Stand the lemon halves on their smaller flat sides on the baking sheets with the pies, their broader flat sides facing up, and drizzle them with a drop of olive oil. Bake for 15 minutes, until the pastry is puffed and golden-brown and the sauce is bubbling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 574.45 Kcal (2405 kJ)
Calories from fat 246.63 Kcal
% Daily Value*
Total Fat 27.4g 42%
Cholesterol 129.31mg 43%
Sodium 1074.26mg 45%
Potassium 899.09mg 19%
Total Carbs 43.12g 14%
Sugars 6.81g 27%
Dietary Fiber 4.21g 17%
Protein 33.47g 67%
Vitamin C 27.8mg 46%
Vitamin A 0.1mg 3%
Iron 3.9mg 22%
Calcium 156.1mg 16%
Amount Per 100 g
Calories 132.95 Kcal (557 kJ)
Calories from fat 57.08 Kcal
% Daily Value*
Total Fat 6.34g 42%
Cholesterol 29.93mg 43%
Sodium 248.63mg 45%
Potassium 208.09mg 19%
Total Carbs 9.98g 14%
Sugars 1.58g 27%
Dietary Fiber 0.98g 17%
Protein 7.75g 67%
Vitamin C 6.4mg 46%
Iron 0.9mg 22%
Calcium 36.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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