Home arrow Recipe Collection arrow Cuisinearrow Frencharrow Scallops in Cognac Cream Sauce with Mushrooms

Scallops in Cognac Cream Sauce with Mushrooms

Created by Chuck,

Description

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.
Add to Favorites
My Favorites
Email this recipe
Print this recipe

Ingredients

At 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/steps

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.

9 Languages Available

Sponsored Links