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Coquilles St. Jaques

By: Sue Jurack

"I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. --Sue A. Jurack"

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds sea scallops, rinsed and patted dry
3 shallots, finely chopped
3 tablespoons butter
2 cups dry white wine
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon lemon juice
1 tablespoon minced fresh parsley

Directions

Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels.
Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil.
Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley.