Coquille Saint-Jacques

Saint Jacques (Scallops) invites his fellow seasfood to join him in this clasic dish, with our Onion Chive Dip mix.

Yields2 Servings
ALL YOU NEED
 4 tsp (20 ml) butter
 4 tsp (20 ml) flour
 2 tbsp (60ml) white wine
 4 oz (120g) white mushrooms, coarsely chopped
 6 tbsp (90ml) fish stock, or chicken stock
 4 tbsp (60 ml) 35% cream
 4 oz (120g) frozen Bay Scallops, thawed
 4 oz (120g) frozen mixed Seafood, thawed
 ½ cup (120 ml) shredded Gruyère cheese
 2 tsp (10 ml) Onion Chive Dip mix
 Fresh lemon juice to taste
ALL YOU DO
1

Preheat the oven to 350 F (180 C). In a small saucepan, melt the butter. Add the Onion Chive Dip mix and mushrooms and cook over medium-low heat until the mushrooms start to render their juices, about 2 minutes.

2

Add in the flour and stir. Pour in the wine and stock, stirring for 1-2 minutes until thick and smooth. Stir in the cream and the seafood until warm.

3

Add a squeeze of fresh lemon juice to brighten the flavours. Transfer into the baker, sprinkle with cheese. Bake for 5 minutes, then broil for 5-8 minutes. Serve with crusty bread.

Category

Ingredients

ALL YOU NEED
 4 tsp (20 ml) butter
 4 tsp (20 ml) flour
 2 tbsp (60ml) white wine
 4 oz (120g) white mushrooms, coarsely chopped
 6 tbsp (90ml) fish stock, or chicken stock
 4 tbsp (60 ml) 35% cream
 4 oz (120g) frozen Bay Scallops, thawed
 4 oz (120g) frozen mixed Seafood, thawed
 ½ cup (120 ml) shredded Gruyère cheese
 2 tsp (10 ml) Onion Chive Dip mix
 Fresh lemon juice to taste
Coquille Saint-Jacques
IngredientsDirections