The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Brouet De Coquilles St. Jacques

1/4 Cup Butter 3/4 Cup White Wine
3 Carrots, Sliced 2 Pounds Scallops, Thoroughly Washed
1 Small Celery Heart, Sliced 2 Cups Creme Fraiche, See Below
2 Shallots, Chopped Salt And Pepper To Taste
1 European Cucumber, Cubed Coarsely Chopped Fresh Parsley, For Garnish
24 Small Mushrooms, Sliced

Melt 2 Tablespoons Butter in a 1-quart saucepan over medium heat and sauté carrots 5 minutes. Reduce heat, add celery and cook 5 minutes. Add cucumber and mushrooms, cover and cook an additional 5 minutes. Add more butter as necessary during cooking.

Meanwhile, In separate pan, reduce wine by one-half.

In a large skillet, melt remaining 2 Tablespoons Butter over medium heat and sauté scallops 30 seconds or until opaque; do not allow to brown. Deglaze vegetable pan with reduced wine. Add vegetables with their pan juices and Creme Fraiche. Cook 3 minutes and season to taste with salt and pepper. Scallops should not be overcooked. Remove scallops and vegetables from pan and reduce sauce to desired thickness over medium-high heat. If more sauce is desired, add a bit more heavy cream and butter an continue to reduce. Return scallops and vegetables to sauce and serve. Garnish with chervil and/or parsley.

Creme Fraiche: 2 Cups Whipping Cream and 1 Tablespoon Buttermilk. Mix together in covered jar and shake 2 minutes. Let stand at room temperature 8 hours, or until thick. Place in refrigerator.

2011 Modified Recipe - April Ferre
Picture

"I found this recipe among my Mom's recipe clippings to try.  I love scallops, and when I saw the large sea scallops go on sale for half their usual price, I decided it was time to try this.  I have learned that 'brouet' is an old term for soup.  This hearty recipe though could maybe be better described as a chowder.  I would also be good as a mixed seafood chowder with some shrimp, mussels, clams, and calamari." - April Ferre

"One of the highlights of our visit last summer to the Stratford, Ontario, Shakespeare Festival was  The  Church Restaurant's superb coquilles, served in a delicate cream base with fresh vegetables.  We  were  certainly surprised when the waiter informed us that this rich-tasting dish was actually 'cuisine  minceur'.   Do you think that you could persuade the chef to part with this wonderful recipe? (From a  magazine  clipping.) 


Back to Fish & Seafood
Back to Soups, Chili & Stews




Powered by Create your own unique website with customizable templates.