This non-traditional recipe for Coquilles St Jacques, with scallops and shrimp, is the perfect appetizer for holiday entertaining. Impressive and delicious.
Using a fork, combine 5 tablespoons of room-temperature butter and 5 tablespoons of all-purpose flour. "Knead" this mixture for a few minutes. The final product resembles a thick paste. This is the beurre manié. Set it aside while we get the rest of the ingredients ready.
Heat the oil in a heavy-bottomed saucepan on medium-high. Add the finely chopped onion. Sauté for a few minutes until softened.
Lower heat to medium, slowly add the milk and stir together for a couple of minutes. The milk should begin to steam. Do not allow milk to boil.
With a whisk, add the beurre manié a little bit at a time until the sauce thickens. This should take approximately 6-8 minutes. You may or may not need to add all of the paste to thicken the sauce.
Perform this easy test to see when your sauce is thick enough. Coat the back of a wooden spoon with the sauce. Run your finger across the back of the spoon. If the indentation remains, the sauce is thick enough. The final consistency should be that of a thick custard.
Remove the sauce from the heat, as prolonged heating time can separate the sauce.
How to Make the Seafood Filling for Coquilles St Jacques:
Heat the oil in a heavy-bottomed saucepan on medium-high. Add the finely chopped French Shallots, followed by the chopped green onions and the chopped garlic. Sauté for a few minutes.
Add the chopped mushrooms and continue to sauté until most of the moisture has evaporated. This can take about 5 minutes.
Add the thawed scallops and cook for 2 minutes. Notice how they turn opaque.
Add the shrimp and continue to sauté for a few minutes. Add the white wine and the brandy (or cognac). Sauté for a couple of more minutes.
Add the white wine and the brandy (or cognac). Sauté for a couple of more minutes.
Please note that there should be a little liquid in the pan. If you estimate that there is more than 1 cup of liquid, this is probably the result of the seafood not properly being thawed. Remove about half of it and set it aside. If we need it, we will add it at the end.
Add the bechamel sauce to the seafood mixture and gently fold it together.
Add the paprika and mix. Set aside the mixture.
How to Assemble the Coquilles St Jacques:
Let's begin by preheating the oven to 350°F (175°C). Place the oven grate in the top third of the oven.
Spoon the mashed potatoes in a piping bag, and with a large star tip, pipe along the outer edge of the shells.
Fill the interior of the 4-inch scallop shells with ½ cup of the seafood mixture. The amount will depend on the size of your shell.
Garnish the shells with about 1-2 tablespoons of grated mozzarella and a sprinkle of paprika.
Bake in a preheated oven for about 10 minutes, then switch on the broiler until golden and bubbly.
Garnish with chopped fresh parsley.
Notes
Use room temperature butter to make the beurre manié. Do not use the microwave.
Saute the vegetables and seafood in an uncovered pan allowing the liquid to evaporate.
The mozzarella cheese can be replaced with Gruyere or Edam cheese.
Can I use frozen seafood? Yes, but make sure to thaw before cooking and pat dry before using as the added moisture has the potential to create a thin sauce.What can I make with the leftover Seafood Sauce: You can make a delicious Seafood Pasta.What can I use if I don't have the shells? You can use any small, heat proof dish, like a ramekin.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.