{"id":11180,"date":"2022-05-12T09:00:52","date_gmt":"2022-05-12T13:00:52","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11180"},"modified":"2025-06-23T09:59:38","modified_gmt":"2025-06-23T13:59:38","slug":"coquilles-st-jacques","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/coquilles-st-jacques\/","title":{"rendered":"Coquilles St. Jacques"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound bay scallops, (or sea scallops, quartered)<\/li>\n\n\n\n<li>\u00bd cup dry white wine<\/li>\n\n\n\n<li>\u00bd cup water<\/li>\n\n\n\n<li>4 tablespoons minced green onion<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>1 sprig parsley<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>\u00bd cup chopped mushrooms<\/li>\n\n\n\n<li>3 tablespoons flour<\/li>\n\n\n\n<li>\u2154 cup heavy cream<\/li>\n\n\n\n<li>2 teaspoons fresh lemon juice<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>\u2153 cup freshly grated Swiss cheese<\/li>\n\n\n\n<li>\u00bc cup soft bread crumbs<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler.<\/p>\n\n\n\n<p>Place wine, water, onion, bay leaf, parsley and salt in a large saucepan. Bring to a boil, lower heat and simmer for 5 minutes. Add scallops. Return to a simmer and cook until scallops are done about 5 or 6 minutes. Remove scallops with a slotted spoon and set them aside. Remove bay leaf and parsley and reserve cooking liquid.<\/p>\n\n\n\n<p>In a small bowl, combine cheese and bread crumbs. Set aside.<\/p>\n\n\n\n<p>In a small saucepan, melt butter over medium heat. Saut\u00e9 mushrooms until tender, about 5 minutes. Blend in flour. Add cream slowly, stirring constantly. Add cooking liquid and continue to cook until thickened and smooth. Stir in lemon juice and pepper. Thin with more cream, if needed.<\/p>\n\n\n\n<p>Add scallops in the cream sauce. Place scallop cream sauce in 4 individual shells or ramekins. Sprinkle with the bread crumb mixture. Broil about 4 inches from heat until bubbly and lightly browned, about 5 minutes.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Coquilles St. Jacques.<\/p>\n","protected":false},"author":23,"featured_media":11181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[228,15,100,98,215,218],"tags":[245,105,145],"class_list":["post-11180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broiled","category-mariners-menu","category-scallops","category-shellfish","category-spring","category-winter","tag-bay-or-sea-scallops","tag-broiled","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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