Coquilles Saint Jacques

womensweeklyfood.com.au

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

After a lot of research I settled on this recipe for coquilles saint jacques and it did not disappoint. Will do this again. The recipe said serves 4, I’m guessing that must be as a main course, which I think would be too rich for my taste.

1 ½ cup (375ml) chicken stock

1 cup (250ml) dry white wine

2 (50g) shallots, chopped finely

750 gram (1½ pounds) scallops, without roe

250 gram (8 ounces) button mushrooms, sliced thinly

45 gram (1½ ounces) butter

2 tablespoon plain (all-purpose) flour

½ cup (125ml) milk

½ cup (125ml) pouring cream

2 egg yolks

2 teaspoon lemon juice

1 cup (70g) stale breadcrumbs

2 tablespoon gruyère cheese, finely grated

1 tablespoon fresh chives, finely chopped

30 gram (1 ounce) butter, melted, extra

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