GUEST KITCHEN: ROOMMATE RACHEL!
I admit: this recipe doesn’t fit the 918 Plate “formula.” None of these things did we buy at the farmer’s market…But I shot and cooked this dish with my college roommate prior to the launch of 918 Plate, and felt like it deserved a post!
My friend Rachel and I were roommates for a total of a year and a half. We know a LOT about each other (it can be dangerous). She’s a dear friend, and even a loyal reader! Through this period, I heard endlessly about her grandma’s Coquilles St. Jacques. She would try to explain that they’re cooked “in the shells” and I could not create an image in my head in any way. For the record, they’re scallop shells you’ll need. You literally bake the mixture individually in shells. The presentation ends up being beautiful because of it. I found some similar ones on Amazon for your reference, in case you ever find yourself wanting this deliciously creamy dish.
Earlier this year, she was making it for a party her graduate school cohort was having. The timing was right as SCP was winding down and I felt burnt out, but I didn’t want to let her down. Alas, here it is. Trust me, the world needs to know about these.
She invited me over to help prepare them (and I even got to have one!). These are the perfect treat. I’d honestly probably consider these an appetizer, or small side dish. The decadent scallop mixture is sweet but also savory and ocean-y. I’m so glad that I was able to experience this, and also that she was willing to share her grandmother’s recipe with me (and the blogosphere!). You are all very lucky. I hope you enJOY these as much as I did!
* This post contains affiliate links that support me on my blogging journey. *
Coquilles St. Jacques
- ½ lb. bay scallops
- 1 t. salt
- ½ lb. about 1 package imitation crab sticks
- 1 stick butter 8 T.
- 2 T. flour
- ½ C. dry white wine
- Reserved scallop water
- 1 egg yolk
- ¼ lb. mushrooms
- 1 shallot
- handful of curly parsley chopped
- scallop shells for baking
- Preheat oven to 350 degrees F.
- Finely chop shallot, crab and mushrooms.
- Place scallops in a saucepan with just enough water to cover them. Add water. Bring to a boil until scallops are opaque. Set aside.
- Saute shallot, parsley and mushrooms in 4 T. butter.
- In a small pan, create a roux from the flour and 3 T. butter.
- To roux, add white wine and water from scallop cooking (around 1 C.) and boil for 2 minutes.
- Add scallops, crab, and mushroom mixture to the sauce, and stir in egg yolk.
- Spoon into shells and sprinkle with breadcrumbs and include a sliver of butter, for browning.
- Bake in oven until breadcrumbs are golden brown (around 10 minutes).