Coquilles St. Jacques


12 large scallops
1 tablespoon lemon juice
10 pieces white mushrooms, sliced
2 shallots, thinly sliced
1 stalk fresh thyme
3 tablespoons white wine
20 grams Japanese bread crumb
2 tablespoons grated parmesan cheese
1/2 tablespoon chopped Italian parsley
1/2 tablespoon chopped fresh tarragon


Cream sauce:
20 grams flour
20 grams butter
200 ml cream
200 ml milk
50 ml chicken stock
2 tablespoons dry sherry
pinch of grated nutmeg


11. Sauté shallots with 2 tablespoons oil, add the mushroom slices and sauté for 2 minutes with the chopped thyme.
2Sprinkle with white wine and cook over medium-high heat until most liquid is evaporated. Season with salt and pepper.
3Remove from heat and set aside.
42. In a saucepan, melt the butter and stir in the flour to make a roux, cook for 1 minute. Stir in the cream, milk and
5chicken stock and cook over low heat until thickened, keep stirring constantly. Stir in the sherry and grated nutmeg.
6Adjust seasoning.
73. Blanch the scallops with boiling water mixed with 1 tablespoon of lemon juice. Cook until half done and remove. Drain well.
84. Layer a baking dish with sautéed mushrooms.
9Arrange the scallops on top and fill the whole dish with the cream sauce.
10Mix the breadcrumbs and parmesan cheese together and sprinkle over the cream sauce. 5. Bake in a preheated oven at 220c until the breadcrumbs become golden brown. Remove from oven and sprinkle with the chopped parsley and tarragon. Serve hot immediately.