Recipe: Scallop Shells Good Woman Style

Name: Coquilles Saint Jacques Bonne Femme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 2 échalotes ciselées (grises si possible)200 g de champignons de Paris épluchés nettoyés et taillés en petits quartiers(1cm environ)12 cl de vin blanc (petit chablis ou aligoté)50 g de beurre ½ sel(30 g pour le roux)30 g de farine tamisée10 cl de crème liquide 30%2 jaunes d'oeuf déliés avec 5 cl de crème liquidesel et poivre du moulingros sel de mer

By chef patrick ★ ★ ★ ★ ★ 4.1/5 (9 reviews) Fishes

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

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

Step-by-step directions

1- In a saucepan, melt 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 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.

5- Remove your baking sheet from the oven, arrange 4 small piles of coarse salt then in each shell equally distribute your preparation,
Place then in the middle of the oven in grill position then as soon as they are gratinéed remove your baking sheet with care and place your shells on pretty plates also garnished with a small pile of sea salt.
You can prepare this recipe entirely the day before you will reheat it gently and you will then add the yolks to it.
*When you bind a sauce: either the roux is cold and the liquid hot or the opposite hot roux and cold liquid, by practicing this way you will never have lumps again.
We tasted them with an excellent white burgundy 2022 from Domaine des quatre saisons.

Gratinée Hiver