Running Mama Cooks

When Allison told me about the meal she was making for her Father in Law's birthday, I asked her to take some pictures and give me the recipe as a guest blog entry. It sounded so fancy and special, I wanted to share it here! Not only do I not have the skills in the kitchen that Allison does to pull off a meal like this, I am allergic to shellfish, so I very rarely prepare it.

Coquilles St. Jacques
Adapted from Emeril

Ingredients

•1 pound bay scallops
•1 small onion, sliced
•1/2 lemon, sliced
•1 bay leaf
•1/2 cup dry white wine
•1/2 cup water
•3 tablespoons butter
•2 tablespoons minced shallots
•1/2 teaspoon minced garlic
•6 ounces white mushrooms, sliced
•2 tablespoons all-purpose flour
•1/2 cup milk
•1 teaspoon fresh lemon juice
•1/2 teaspoon salt
•1/4 teaspoon ground pepper
•2 tablespoons minced green onions
•1/2 cup heavy cream
•1/2 cup shredded Gruyere
•4 puff pastry shells, baked


Directions

In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.

In a clean large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.

Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, and pepper, and whisk well. Bring to a boil and cook for 1 minute. Add the green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared pastry shells. Serve immediately.

Allison's comments

It was really yummy! I made french onion soup to start, then the coquilles st. jacques with asparagus and then apple crumb pie for dessert. I took a picture of the main dish (sans asparagus) and it came out looking okay but definitely doesn't do it justice! It was a time consuming thing to make but so freakin' good!

Apple Crumb Pie
From allrecipes.com

INGREDIENTS:

1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.

3. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.

4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Allison's comments:
It came out really yummy...next time I think I might make more of the crumb topping - it covered the apples a little too thinly for me :)