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Home  Recipe Collection Cuisine French Scallops in Cognac Cream Sauce with Mushrooms Scallops in Cognac Cream Sauce with Mushrooms
Created by Chuck,
DescriptionCoquilles 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.    IngredientsAt a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Serves
4
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 salt pepper Methods/stepsSaute 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. Reviews |
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Additional Tips
Scallops cook quickly, and get tough if you overcook them.