Friday, February 16, 2007

My Mom's Coquilles St. Jacques

This recipe is labor intensive and expensive but it is soooo worth it for special occasions...We use mash potatoes on top since this is how it is served in Montreal and this is how we love it but you can easily replace it with breadcrumbs and cheese.

My Mom's Coquilles St. Jacques

2 pounds potato, cubed (6-7 approx.)
2/3 cup milk, warmed
2 tablespoons butter, softened
1 teaspoon salt
1/4 teaspoon pepper

1/2 cup fat-free sodium-reduced chicken stock
1/2 cup dry white wine
2 green onions -- sliced
2 leafy celery tops whole or 1 long stalk celery, chopped
2 sprigs fresh parsley
1 bay leaf
4 whole peppercorns
1/4 teaspoon ground thyme
1/2 teaspoon salt

1 pound scallops, uncooked
1 pound large shrimp, uncooked
1 pound Pollock/crab stick
3 tablespoons butter – melted
2 green onions -- sliced
1 cup (8 oz.) mushrooms – sliced

1 tablespoon butter – melted
2 tablespoons flour

1/2 cup light cream (or whipping cream)
1 egg yolk
1 teaspoon lemon juice

1. First make mashed potatoes. Set aside.

2. In a small saucepan, combine chicken stock, wine, green onions, celery, bay leaf, parsley, thyme, peppercorns and salt; bring to a boil and simmer, uncovered for 5 minutes. Remove from heat and strain stock, reserving only liquid.

3. In a very large saucepan over medium heat, sauté sliced mushrooms and green onions in butter until tender. Add shrimps, scallops, and Pollock. Sauté until scallops turn opaque and shrimp turn pink. Remove from heat and set aside.

4. In a large microwaveable bowl, microwave 1 tbsp butter and flour on high for one minute. Stir and then add reserved broth. Stir and then microwave 1-2 minutes until broth thickens.

5. Preheat oven to 450 degrees.

6. In a small bowl, whisk egg into cream and then add to seafood mixture. Add thickened broth. Add lemon juice. Return to heat and cook through for approximately 3-5 minutes.7. Butter six scallop shells or shallow ramekins and divide seafood mixture equally. Pipe mashed potatoes around edges of shells. Bake at 450 degrees until potatoes turn golden brown and seafood mixture bubbles slightly. Serve at once.

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