Coquille St. Jacques... (Scallops)

Florida Grillin Girl

Tonight I made an old time favorite - Coquille St. Jacques, I'm sure not the original french version, but a new americanized one.

I sauteed onions, mushrooms and fresh garlic, in butter added white wine, S & P, allowed to cool. I then stirred in scallops and panko crumbs and a little more melted butter.

I mixed together and placed in a large scallop shell that I sprayed with vegetable spray (Pam).

Here it is ready to go on the egg:



On the mini at 380 degrees:



Closed and no peeking for 14 minutes!!!





I know this is just wrong, but this is what the scallop shell looked like just 3 minutes later!



You gotta try it.

Faith
Tampa, FL

stan

Wrong doesn't begin to describe it.... That looks delicious.

Firetruck

That looks really good. I'd love to try that where do you get those shells.

egret

Good Lord, Faith! That looks really good! I gotta tell you, though, we're doing good to communicate up around these parts in English without trying to introduce something as Frenchy-sounding as this! Reckon we could call it "possum"?? :laugh:

Florida Grillin Girl

Yeah egret, it was actually just scallops cooked in butter and wine. I think that is the true translation!

Firetruck, You can buy those shells at a store that has kitchen gadgets (I saw them at the flea market!). I'm not sure but they might be real shells!!/??? Don't know for sure.

Faith

Bash

That looks terrific. I've saved that off to my "things to try" folder.

I saw some scallops at Costco on Sunday for 9.99 a lb. Seemed high to me, but I've never bought scallops before. Is 9.99 a lb high? I hope so, or I won't be eating too many scallops. :S :blink: :(

Richard

Panhandle Smoker

Impressive and Tasty I am sure. Nice touch in the shells.

Rooster K

Wow!

Florida Grillin Girl

Richard, I bought the scallops today frozen at Sam's club in a 3 lb. bag for $11.00 , probably only used 1/2 lb for the dish. I'm sure the ones you saw were much larger. I like this size because they are perfect to deep fry or cook up quickly in the CI iron skillet.
Here they are from last time I had them:



Faith

EGC

That look simply fantastic! I'll be copy that recipe and likely will forget where it came from and fail to give you credit when I post pics. Sorry in advance!

reelgem

That looks delicious Faith. I can understand how they disappeared in 3 mins.

Florida Grillin Girl

EGC, I hope you make this. It is simple and good and you can take all the credit!

Faith
Tampa, FL

Charleston Dave

Faith, that looks great!

The main difference in the traditional French version is the use of egg and heavy cream, so it ends up being very rich. It's been years since I've seen it on a menu.

I think yours looks Eggcellent, and definitely something that hadn't occurred to me to fix on the Egg! Way to go!

Gator Bait

That looks fantastic Faith! I too have book marked that for the future. I have only had my egg for a few months and my "to do" list is growing at an alarming rate, not that I'm complaining. I haven't eaten this well in years. :woohoo:

Gator

Misippi Egger

Is that shredded cheese on top, or the panko crumbs in the pic?

Mainegg

OK here we go !!! that looks pretty tasty! LOL but at least I have a few packs of scallops in the freezer left from the ones we brought down from Maine with us. I will have to just use my tiny la creuset to cook in though. LOL

Roudy

One of my favorite meals, but one I've never tried to make on the Egg. You've inspired me to give it a shot. The only thing I do differently is to line the outer edges of the shell with a thin line of mashed potatoes. They brown nicely, and you can add a little potato to each bite of scallops.

Florida Grillin Girl

Misippi egger, no cheese in this dish. That is panko bread crumbs.

Roudy, love the idea of the mashed potatoes around the edge. I will do that next time!

Faith