Coquilles Saint-Jacques a La Parisienne Recipe

Posted by
Rate It!
Coquilles Saint-Jacques a La Parisienne
Add your photo!
Ingredients
18
Count
Nutrition
479
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 375 degrees.
  2. SCALLOPS:.
  3. In a heavy 3 to 4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes.
  4. Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless-steel skillet. Add the scallops and mushrooms, cover and simmer for 5 minutes.
  5. Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to one cup.
  6. SAUCE PARISIENNE:.
  7. In a 2 to 3 quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over medium heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this roux brown.
  8. Remove the pan from the heat and slowly pour in the reduced poaching liquid (the remaining court bouillon) and the milk, whisking constantly. Then return to hight heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat to medium-low and let it simmer slowly for 1 minute.
  9. Mix the egg yolks and 1/4 cup of cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of the hot sauce, then whisk the now-heated egg yolk-and-cream mixture back into the remaining sauce in the pan.
  10. Over medium heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream.
  11. Pour 2/3 of the sauce parisienne over the scallops and mushrooms and stir together gently.
  12. Butter six scallop shells or shallow 4 inch ramekins and set on a baking sheet or in a broiler pan, and spoon the scallop mixture into them.
  13. Top each portion with the remaining sauce and a sprinkle of the gruyere cheese.
  14. Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.73 Kcal (2004 kJ)
Calories from fat 156.92 Kcal
% Daily Value*
Total Fat 17.44g 27%
Cholesterol 155.77mg 52%
Sodium 1747.65mg 73%
Potassium 1062.1mg 23%
Total Carbs 30.2g 10%
Sugars 7.91g 32%
Dietary Fiber 3.19g 13%
Protein 42.37g 85%
Vitamin C 5.9mg 10%
Vitamin A 0.1mg 3%
Iron 3.3mg 18%
Calcium 183.3mg 18%
Amount Per 100 g
Calories 100.61 Kcal (421 kJ)
Calories from fat 32.98 Kcal
% Daily Value*
Total Fat 3.66g 27%
Cholesterol 32.73mg 52%
Sodium 367.28mg 73%
Potassium 223.2mg 23%
Total Carbs 6.35g 10%
Sugars 1.66g 32%
Dietary Fiber 0.67g 13%
Protein 8.9g 85%
Vitamin C 1.2mg 10%
Iron 0.7mg 18%
Calcium 38.5mg 18%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top