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Here we talk about delicious French dishes, known all over the world

Coquilles St-Jacques simply means "scallops" in French.

Ingredients for 6 persons

6 large marine scallops
8 ounces mushrooms champignon, minced
6 tablespoons of butter
2 tablespoons of flour
3 small minced shallots
2 tablespoons chopped parsley
1 bay leaf
1 tablespoon minced tarragon, plus 6 whole leaves, to garnish
1/2 cup of heavy cream
2/3 cup grated Gruy�re
1/2 teaspoon of fresh lemon juice
3/4 cups of dry Vermouth
Kosher salt and freshly ground black pepper, to taste

Instructions

Put the hot mushrooms 4 tablespoons, butter and 2/3 shallots in a saucepan over medium heat until the mixture forms a loose paste, about 25 minutes.
Mix the parsley and the chopped tarragon in a mixture of mushrooms. Season with salt and pepper.
Divide the mixture between 6 cleaned shells and gratinated plates.
Bring shallots, vermouth, bay leaf, salt and 3/4 cup of water in a 4-qt. saucepan over medium heat.
Add the scallops; cook until barely, about 2 minutes.
Remove the scallops; put each one on the mushrooms in the shell.
Continue to boil the cooking liquid to reduce it to 1/2 cup, about 10 minutes.
Grilled heat Heat the remaining butter in a 2-qt. saucepan over medium heat.
Add the flour; cook until smooth, about 2 minutes.
Add a reduced cooking liquid and cream; cook until thickened, about 8 minutes.
Add cheese, juice, salt and pepper; divide the sauce on the scallops.
Cook until golden brown, about 3 minutes.
Garnish each with a tarragon leaf.

Enjoy your meal!

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