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Brouet De Coquilles St. Jacques

Course: Main Courses - Fish & Seafood
Cuisine: French


  • 1/4 Cup Butter
  • 3 Carrots Sliced
  • 1 Small Celery Heart Sliced
  • 2 Shallots Chopped
  • 1 European Cucumber Cubed
  • 24 Small Mushrooms Sliced
  • 3/4 Cup White Wine
  • 2 Pounds Scallops Thoroughly Washed
  • 2 Cups Creme Fraiche See Below
  • Salt & Pepper To Taste
  • Coarsely Chopped Fresh Parsley For Garnish


  • Creme Fraiche: 2 Cups Whipping Cream and 1 Tablespoon Buttermilk. Mix together in covered jar and shake 2 minutes. Let stand at room temperature 8 hours, or until thick. Place in refrigerator.
  • Melt 2 Tablespoons Butter in a 1-quart saucepan over medium heat and sauté carrots 5 minutes. Reduce heat, add celery and cook 5 minutes.
  • Add cucumber and mushrooms, cover and cook an additional 5 minutes. Add more butter as necessary during cooking.
  • Meanwhile, In separate pan, reduce wine by one-half.
  • In a large skillet, melt remaining 2 Tablespoons Butter over medium heat and sauté scallops 30 seconds or until opaque; do not allow to brown.
  • Deglaze vegetable pan with reduced wine. Add vegetables with their pan juices and Creme Fraiche. Cook 3 minutes and season to taste with salt and pepper.
  • Scallops should not be overcooked. Remove scallops and vegetables from pan and reduce sauce to desired thickness over medium-high heat.
  • If more sauce is desired, add a bit more heavy cream and butter an continue to reduce. Return scallops and vegetables to sauce and serve. Garnish with chervil and/or parsley.