Coquilles St. Jacques

11 ingredients
3 steps

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 to 2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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