Coquilles St. Jacques with Black Chanterelles

by Patrick Hamilton

Serving Size: 8
Preparation Time: 1 hour



Preheat the oven to 350°F

  1. Toast crumbs until pale golden 6-8 minutes, toss with cheese.
  2. Simmer wine, water, onion, bay leaf, salt, and pepper in 2-3 quart pan, uncovered, 5 minutes, add scallops and simmer, uncovered, stirring occasionally, until just cooked—2 to 3 minutes. Transfer scallops to a platter with slotted spoon to cool, returning any onions to pan, reduce to 1 cup. Strain into bowl.
  3. Cook mushrooms in 2 tablespoons of butter for 5 minutes. Season.
  4. Whisk cream and yolk. Melt 2 tablespoon of butter in pan and add flour and cook roux 2 minutes Break roux with reduced liquid, heat and simmer 1 minute Remove from heat and season.
  5. Heat broiler. Stir scallops and mushrooms into sauce, divide among scallop shells (if using—nestle shells in Kosher salt in pan) or ramekins and sprinkle with crumb mix. Dot with butter and broil 4 inches from heat until golden. Garnish with parsley.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.