Coquille Saint Jacques
Chef Rick Moonen of rm – New York, NY
Adapted by
September 2004
Yield: 6 Servings

½ cups plus 2 Tablespoons butter
Juice of 2 lemons
¼ cup water
3 cups white button mushrooms, rinse and quartered
8 medium shallots, peeled and minced
4 cups white wine
2 pounds sea scallops
1 ¾ cups all purpose flour
2 cups heavy cream
3 egg yolks
2 cups heavy cream, whipped to soft peak
Pinch of cayenne pepper
Pinch of salt

Bring the 2 tablespoons butter, lemon juice and water to a boil in a small pot Add the mushrooms and cook for 2 minutes. Remove the mushrooms and set aside to cool. Reserve the poaching broth.
In a saucepan, sauté the shallots with ½ cup (1/4 pound) butter until soft and translucent. Add the white wine and bring to a boil. Reduce the heat to simmer, add the scallops, and poach for 3 to 4 minutes. Remove the scallops, cool, and quarter them.

Melt 1 cup (1/2 pound) butter in a large saucepan over medium heat. Stir in the all-purpose flour to make a paste. Continue to cook slowly for 10 minutes, stirring occasionally so as not to brown the mixture.

Add the scallop’s poaching liquid to the butter/flour mixture, and gently stir until smooth and very thick. Add 2 cups of the mushroom poaching broth and 2 cups heavy cream, bring to a simmer, and continue to cook for 5 minutes. Remove the mixture from the heat and set aside.

For a glaze, beat the egg yolks until pale yellow and fluffy. Fold in the whipped cream. Season with the pinch of cayenne and the pinch of salt, or season to taste.

Divide the scallops and mushrooms between 6 coquille shells. Cover with the butter/flour mixture, and top with the glaze. Place the shells on a baking sheet and place under a broiler to brown slightly. Serve immediately.