Coquilles Saint-Jacques Bonne Femme rich and woodland

Name: Coquilles Saint-Jacques Bonne Femme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 shallots, sliced (gray if possible); 7 oz (200 g) of button mushrooms, peeled, cleaned and cut into small quarters (approximately 1cm); 0.5 cup (12 cl) of white wine (petit chablis or aligoté); 1.75 oz (50 g) of half-salted butter (1.1 oz (30 g) for the roux); 1.1 oz (30 g) of sifted flour; 0.4 cup (10 cl) of 30% liquid cream; 2 egg yolks diluted with 1.7 fl oz (5 cl) of liquid cream; salt and ground pepper; coarse sea salt

A recipe by Michelin-starred Chef Patrick Asfaux 4.1/5 (9 reviews) · 🍳 16 made it

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

I really love the flavor that scallops bring to this dish, the issue is that when making this recipe in the classic way the scallops are overcooked and thus lose their texture

Ingredients for 4 servings

Adjust for

servings

2 shallots, sliced (gray if possible)
7 oz (200 g) of button mushrooms, peeled, cleaned and cut into small quarters (approximately 1cm)
0.5 cup (12 cl) of white wine (petit chablis or aligoté)
1.75 oz (50 g) of half-salted butter (1.1 oz (30 g) for the roux)
1.1 oz (30 g) of sifted flour
0.4 cup (10 cl) of 30% liquid cream
2 egg yolks diluted with 1.7 fl oz (5 cl) of liquid cream
salt and ground pepper
coarse sea salt

Step-by-step recipe

1 In a saucepan, melt 0.7 oz (20g) of butter then add your shallots, sweat gently for 2 minutes then add your mushrooms, liquid cream, white wine, salt and pepper and cook for 8 minutes.

2 Meanwhile in another saucepan melt your 1.1 oz (30g) of butter then pour in the flour, stir and let cook gently for 2 minutes then remove your saucepan and let cool this way.

3 Here the 8 minutes of cooking are finished, pour your scallops into it, just bring to a boil then remove from heat, cover and let "infuse" this way for 5 minutes (flavor absorption).

4 Then drain your scallops into a bowl then gradually mix this cooking liquid removed into the roux which will have had time to cool* return to cook on the heat while stirring, test the seasoning then pour your scallops into it then add the diluted yolks and just bring to a boil while stirring well and remove from heat.