Simplified Coquilles Saint-Jacques
10DifficultyIntermediate
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Coquilles Saint-Jacques Recipe
Yields4 ServingsPrep Time1 hr 30 minsCook Time45 minsTotal Time2 hrs 15 mins
 3 Sheets Puff Pastry
 24 U12 Scallops
 2 cups Shredded Gruyere
 1 lb Mushrooms, sliced
 3 oz Dry White Wine
 1 Shallot, sliced
 1 tbsp Fresh Targon
 ½ Lemon, sliced
 2 Eggs
 1 tbsp Bacon Fat
 1 tbsp Olive Oil
1

With your choice of cookie cutter and a smaller cookie cutter cut out 4 shapes of the larger cutter and use the smaller cutter to cut out the center of three of the larger shapes.

2

Egg wash all 4 of the cut pastries and stack them on top of one another with the full pastry on the bottom.

3

Bake the pastries in a 350-degree oven for 12 minutes.

4

Pat dry the scallops and add the bacon fat to a hot pan and sear the scallops to halfway cooked, 2 min per side or so.

5

Pull the scallops out to rest and go back in the hot pan with olive oil and caramelize the sliced mushrooms.

6

Add the shallots and cook until translucent.

7

Add wine and deglaze the pan.

8

Add the Jalapeno soup, Old Bay, tarragon, and lemon juice.

9

Bring to a boil and add the scallops back and cook for 3-5 minutes.

10

Fill the pastry bowl with the scallops and top with the remaining sauce.

11

Top with Gruyere and melt cheese in the oven or salamander.

 
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Ingredients

 3 Sheets Puff Pastry
 24 U12 Scallops
 2 cups Shredded Gruyere
 1 lb Mushrooms, sliced
 3 oz Dry White Wine
 1 Shallot, sliced
 1 tbsp Fresh Targon
 ½ Lemon, sliced
 2 Eggs
 1 tbsp Bacon Fat
 1 tbsp Olive Oil

Directions

1

With your choice of cookie cutter and a smaller cookie cutter cut out 4 shapes of the larger cutter and use the smaller cutter to cut out the center of three of the larger shapes.

2

Egg wash all 4 of the cut pastries and stack them on top of one another with the full pastry on the bottom.

3

Bake the pastries in a 350-degree oven for 12 minutes.

4

Pat dry the scallops and add the bacon fat to a hot pan and sear the scallops to halfway cooked, 2 min per side or so.

5

Pull the scallops out to rest and go back in the hot pan with olive oil and caramelize the sliced mushrooms.

6

Add the shallots and cook until translucent.

7

Add wine and deglaze the pan.

8

Add the Jalapeno soup, Old Bay, tarragon, and lemon juice.

9

Bring to a boil and add the scallops back and cook for 3-5 minutes.

10

Fill the pastry bowl with the scallops and top with the remaining sauce.

11

Top with Gruyere and melt cheese in the oven or salamander.

Simplified Coquilles Saint-Jacques