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Scallops in Cognac Cream Sauce with Mushrooms

Created by Chuck,


Coquilles St Jacques Aux Champignons - scallops with mushrooms and a cognac sauce - a simple yet elegant way to prepare scallops, and one of my favorite scallop dishes.
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At a glance
Main Ingredient
Cooking Method
3 tablespoons butter
2 tablespoons shallots, chopped
1/4 pound fresh mushroom, sliced
1 tablespoon lemon juice
1 pound scallops
2 tablespoons cognac
1 cup cream, heavy


Saute shallots in 2 tablesppons of butter in a skillet for 30 seconds. Add mushrooms and half of the lemon juice. Cook 1 minute. Add scallops, salt and pepper to taste, and cook 1-1/2 min, stirring. Sprinkle scallops with cognac. Cook briefly.

Transfer scallops and mushrooms to a sieve placed in a bowl to collect the juices. Put the cream and the reserved juices in a skillet. Cook over high heat for 2 minutes, stirring. Sauce should reduce to approx 1 cup.

Add remaining lemon juice and butter. Add the scallops and mushrooms back to the pan and heat briefly. Serve immediately.

Additional Tips

Scallops cook quickly, and get tough if you overcook them.

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