My daughter had these and mentioned on Facebook how wonderful they were. I believe her words were "Where have you been all my life?"
Since it was payday weekend (good scallops can be fairly dear), I decided to try them right away. I found this recipes at cooks.com and I liked the ones with mushrooms so I was off and running. (or..Voila!)
After I talked to my daughter, this really had some resemblance to the ones she had but definitely different. They flambe'd theirs with cognac and had no cheese. I guess I really need to go over there and find out (oh darn).
I will say that the Couquilles St. Jacques I made following the recipe below were, if apparently non traditional, still amazing. Nothing weird happened. The scallops did not jump out of the pan and attack me. The French directions did not fade away like disappearing ink to prevent me, the rookie, from making the dish and possibly putting a slur on fine French cuisine. Everything went well. (Unlike the evil all American strawberries which you will hear about later.)
We did not happen to have bunches of bread on hand so we paired them with a little penne pasta. It worked pretty dang well but since there is a lot of fabulous sauce, I recommend getting the bread!
COQUILLES CHAMPIGNOUS ST. JACQUES
(Scallops and mushrooms St.Jacques)
http://www.cooks.com/rec/view/0,1826,151182-249202,00.html
1 lb. scallops
3/4 c. white wine
1/2 tsp. thyme
1/2 tsp. tarragon
1/4 c. bread crumbs
3 tbsp. butter
1/2 c. grated Swiss cheese
1/4 c. grated Parmesan cheese
1/2 lb. sliced fresh mushrooms
1/2 c. light cream
1 egg yolk, beaten
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
Poach scallops in combined wine, thyme and tarragon for 2 minutes.
Drain and reserve 1/2 cup of the liquid.
Saute mushrooms in butter. Mix in flour, blend in cream, liquid, egg yolk, Parmesan cheese, salt and pepper.
Heat until thickened, add scallops.
Spoon into casserole dish. Top with swiss cheese and edge with bread crumbs.
Bake at 450 degrees for 5 to 8 minutes.
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