Coquille St. Jacque
From Le Villa Chophouse by Chef Rick Chuk
Ingredients
4 Scallops
Small Handful of Wild Mushrooms (any variety will do)
¼ Shallot, Diced
1 Green Onion, Finely Chopped
¼ tsp Chopped Garlic
2oz White Wine
6oz Béchamel
½ cup 35% Cream
Method
- Heat a small amount of oil in a pan
- Sear scallops until colored
- Add shallot, green onion, mushrooms & garlic, sautée
- Deglaze pan with white wine
- Reduce wine slightly, add béchamel sauce & cream
- Remove scallops from pan and continue to reduce sauce by ½
- Add scallops and sauce to a shell shaped dish
- Top with Emmental Cheese, broil until lightly browned
- Served with garlic toast
