How to Make Coquille St Jacques | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental provides a similar flavor with less cost.

Melt butter in a pan and heat until hot.

In a separate pan, sauté chopped shallots until translucent.

Add sliced mushrooms to the shallots and sauté until they release their water.

Sprinkle a little salt on the mushrooms to help draw out moisture.

In the first pan, begin to make a roux by adding flour to the melted butter, adjusting the amount of flour to achieve a thin consistency.

Cook the roux until it is a light color, avoiding browning it.

Gradually add milk to the roux, whisking to achieve a smooth texture.

Season the sauce with salt, pepper, and a small amount of cayenne pepper for flavor.

Add the scallops to the sauce and cook gently until they are just done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens