Coquille St Jacques

Back in my Detroit days I worked for Superior Fish for a few years.  One of my first deliveries most days was to the Golden Mushroom in Southfield.  If memory serves me correctly (I hide my own Easter eggs so let’s go from there. They had Coquille st Jacques in the menu and I got to try it a couple of time.  Here is my take on this classic.

1 1/2 pounds bay scallops fresh is best frozen is fine

1 cup dry white wine Sauvignon Blanc would be best
1/4 cup fresh parsley
2 shallots
1 package mushrooms fresh I use cremini mushrooms
1 shallot
2 tablespoons butter to cook mushrooms
1 cup cream I used coconut milk
2 cups chopped cauliflower it’s healthy leave me alone
3 tablespoons butter
3 tablespoons flour
1/2 cup gruyere cheese
1/2 cup Panko bread crumbs
2 tablespoons butter
1 bunch green onion for garnish
1 lemon to squeeze for serving with
in a 10” skillet on medium heat pan add two tablespoons of butter
add mushrooms
dice shallot and garlic finely and add to pan cook fir two minutes
add 3 tablespoon butter melt
add 3 tablespoons flour
cook for 5 minutes
add wine
add grated cheese
add coconut milk
Add parsley
add scallops
move to oven safe cooking dish or leave in pan if oven safe
top with bread crumbs
bake for 10 minutes
Squeeze lemon over dish serve
coquille st Hque
coquille st Hque 2
coquille st hque 3
coquille st hque 4

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