Coquilles St. Jacques

At the beginning of every new year, we vow to do something different, new, more or better to enhance our lives.  For me, this year that promise is to spend more time with friends - and not just on holidays or special occasions.  I find that impromptu gatherings can bring the most joy.  So last week I invited two friends to lunch, dusted off an old recipe and treated them to an adult “time out.”

Coquilles St. Jacques has always been one of my favorites dishes.  There was a time when it was a menu staple at fine dining establishments.  I guess that with the advent of the “nouvelle cuisine,” it somehow lost its’ appeal.  But not for me!  It is traditionally offered as an appetizer, prepared with scallops and a mushroom sauce, and served in a large scallop shell.  I much prefer it as the main course, adding shrimp or lobster and lump crab.  Who could limit themselves to just a few bites of this deliciousness? 

Coquilles St. Jacques Recipe 

Ingredients

1/2 pound bay scallops

1/2 pound medium shrimp, shelled and deveined

1/2 pound lump crabmeat

1 cup dry white wine

1 bay leaf

parsley

kosher salt

pepper, freshly ground

1 small onion, sliced

2 shallots, sliced

2 cups sliced mushrooms

3 tablespoons butter

3 tablespoons flour

1/2 cups heavy cream

bread crumbs

swiss cheese, grated

Preparation

Place scallops and shrimp in a saucepan with wine and enough water to cover.  Add bay leaf, several sprigs of parsley, salt and pepper.  Bring to a simmer and cook slowly for 5 minutes.  In a pan with a little butter, saute the onions and mushrooms about 5 minutes.  Set aside.  Drain the scallops and shrimp, reserving one cup of the liquid.

Melt the remaining butter in a saucepan and whisk in the flour.  When the mixture bubbles, add the cup of reserved liquid and the cream, whisking until well blended and thickened.  Add the scallops, shrimp, mushrooms and crabmeat, and stir.  Bring to a simmer and adjust seasoning.  Fill the shells or au gratin dishes, sprinkle with swiss cheese mixed with bread crumbs, and place under broiler.  Broil until the mixture bubbles and the cheese is golden brown.  Makes 6 scallop shells (appetizers)  or 4 au gratin dishes (entrees)