How to Make Coquille St Jacques | Chef Jean-Pierre

Well, hello there friends. Another fantastic show today. A Coquille Saint-Jacques. It's an old classic. I love eating it. I love making it. And I want to share that recipe with you. So remember, thumbs up if you like the video. Don't forget to subscribe to the channel and ring that bell. Stay tuned. We're going to make Coquille Saint-Jacques. Well, hello there friends. Another fantastic show today. Coquille Saint-Jacques. That's an old classic. It basically is scallop cooked in a cognac cream sauce, cheesy sauce, Gruyere. It's really delicious. If I did not make 10,000 of those, 10 million of those, I didn't make one. This used to be one of the most classical, classic appetizers we served at the restaurant for so many years. So let's get going, my friends. Very simple, okay? I'll talk about the mise en place in a minute. Let me get things going. We're going to put a little butter in the pan. And we like butter in this channel. Welcome to all the new people, the new people that have just subscribed to our channel. We've had an amazing amount of new subscribers during the holidays, so we're so happy. Welcome. So like I said earlier, we love butter. I have a digital thermometer that I check my temperature. Because, you know, when you're filming, you don't want to wait for the pan to get hot. So I usually check my temperature. I don't want to start with a cold pan and then have to wait a year and tell you stories. So when the pan is hot, we go and we're going to do it. So we have two pans going on. One, we're going to do the mushrooms. We're going to sauté mushrooms and shallots. And the other one, we're going to make the sauce. It's really simple. Could we make it in the same? A little difficult. This is kind of like you really kind of need two of them. But it's a little difficult to make it in both of them at the same time. Because here we're going to make kind of like a roux. We're going to make a roux. It's not kind of like a roux. We're going to make a roux. And then here we're going to sauté the mushrooms and the shallots. OK, so mise en place real quick. I sautéed some mushrooms. This is just like probably four or five ounces of white mushrooms that I just sliced. I have a little flour. I have some cayenne. Cayenne is a must for this. If you don't have cayenne, just use a hot pepper. That's cool. I got some beautiful sea scallops and I have some shallots. I have about two big shallots. Actually, it's actually one big one. I got that big one, the French one. They're huge. And I got a little bit of white vermouth. You don't have white vermouth or you don't cook with alcohol. Don't worry. Just put a little vegetable broth or chicken broth will do the trick. OK, so very simple. We're going to first sauté a little bit of shallots in here. And as soon as the shallots are done, we're going to put the mushrooms. So it's very simple. This is like an easy recipe. Now, is it something you're going to make when it's the night the kids are hungry? No. Is it something you're going to make when you have a fun dinner party? Let me tell you. The presentation I'm going to show you, it's stunning. It's not really complicated and it's really stunning. All right. So we're going to make a roux right here. Usually, you know, I was just telling you earlier, I was talking about it. Whenever I make this, I used to make them for 100 people, 50 people. I've actually never made it for four people. So we're going to have fun. You're going to watch me sweat making it for four because that's what I'm going to do right here. So because it's not I don't have 100 people to cook for anymore. So which is really cool. I'm having fun with you guys. OK, so little mushrooms. We're going to put a little salt to get rid of the water. A little shallot. So far, piece of cake, right? Little flour here. We'll make a roux. What's a roux? Usually it's equal amount of flour, equal amount of butter. You put a little bit first and you see what happens. You put a little bit first. Make sure you're not too hot. OK, make sure you're not too hot. Because if you're too hot, you're going to be difficult to see. Look, look, this is as you can see, this is a little loose, right? So we put a little more flour. We don't want it to be too thick of a roux now. We're not making like a thick sauce and the cheese is going to thicken it. We want it to be like very thin, very delicate. This is delicious. So look, we're cooking it. Maybe just a little bit more. OK, here we go. Just a little bit more. Very simple. This is like a child could do this, my friend. This is an old classic. It's like a Monet sauce. That's what we do. OK, I love doing it. I love the old French classic. You know, this is my thing. You guys can do this. OK, it's not complicated. It really is not. Nothing about cooking is complicated when we demystify and explain to you the why. Why are we doing this? What's the purpose of it? Then you can learn, you know. And so look, look, look. This is it. Very simple. You see, cook it. You don't want to cook it too much. This is a white looking sauce, meaning if it's white looking, we got to preserve that whiteness, if you will. I want it to be a brown sauce. I don't want this to be like a dark roux. We're going to cook the flour. We're cooking it right now. Plus, we're going to cook it with the milk also. OK, so this is a really cool appetizer you make for a dinner party. See, I'm cooking a mushroom first. I'm getting rid of all the water. OK, water is good for nothing. I mean, every so often we have to use it. You see me every so often. Little as possible amount. I use it. OK, but every so often we have to use it. So we're cooking the roux. We're sautéing the mushrooms. And not only is the water not so good to use, to keep right, but it dilutes the flavor. It dilutes the texture. And a lot of people say, oh, I don't like mushrooms because nobody prepared them correctly for you. That's why I don't like them. If you get rid of the water in there, you'll be amazed at how wonderful it is. Look, let's put a little bit of milk in here. People make it with cream. I find it to be more delicate with the milk. Make it with whatever makes you happy. And, you know, at this point, my friends, what's better to use is a whisk. And, you know, I always forget it. I always forget something. Here we go. Look, look, let's put a little more milk in there. Let's put just a little bit more milk. Just a little bit more milk. We want a nice texture. We just don't want it to be too thick. We want it to be smooth as silk, though. That's very important, my friend. All right. So you see, look, you can see it. You can see what's happening. You see, it's not complicated. Nothing is complicated. You know, I was talking to a friend of mine the other day from France, as a matter of fact. He says, you know, we love your channel because you take the time to explain the why. Instead of just talking over our head, because most consumers, they don't do this for a living. You know, they're at home. They want to cook a nice meal, but they don't do this for a living. Look, scallops in there, my friend. A little salt and pepper. And he says, you explain the why. That's why we love your channel. Well, that's cool. You got to know the why. If you don't know the why, how are you going to remember them? You're going to remember them writing them down now. You don't have to write it down with me. You watch me. You understand how it is. Look, so far so good, right? The sauce is looking really good, my friend. What do you think? You see, you see, we want it to be fairly liquid, but not too liquid. Because we're going to add a bunch of things to this. OK, we're going to finish it up really, really. And I see it's beautiful and white. Now we're going to cook it slowly. How are we doing over here? And so you see, you understand now it's very important to have two pans. How am I going to do this in the same pan with the sauce? You count a certain time you need more than one pot. And as much as I try to use the least possible amount of pot for you guys. OK, a little cayenne, very little. OK, it's in the background. OK, my friends, don't go out there and give me too much cayenne. And cayenne is unique in its flavor. So we want to put cayenne in there. OK, we also have a little bit of cognac. You don't use cognac. Don't worry. Don't put it in. You don't drink alcohol. Don't worry. You should try it. You don't drink alcohol. Don't worry. I get a lot of comments. People say, oh, I don't drink alcohol. What am I supposed to do? Don't worry. Don't put it in. Put a little bit of broth in here. Look, look at that sauce. Look at that sauce. Look at that sauce. You see? See, that's why we got to learn to cook visual instead of measuring. We now have a Gruyere, my friends. Gruyere. Gruyere is a it's like a Swiss. It's a French Swiss, if you will. French people are going to be in. They're not going to like what I said, but it's, you know, you get a good Swiss. OK, and you'll be perfectly fine. We're going to melt it. It's really important that it melts. Really nice. So it's nice and smooth. And then we'll adjust the consistency of the sauce. Those scallops, I think, are going to be down in one minute. I think one or two minutes. Oh, hello. Hello. I'm turning the wrong burner. There we go, friends. All right. So let's see how we are. We're a little thick. So you know what I do? I put a little more cognac. Like I said, you don't drink cognac. Don't worry. Don't put it in. And now I think we can put just a little bit more milk. I don't want it to be that thick. All right. The scallops are down. In a minute, I'm going to go over here in a minute. Not yet. I'm not ready yet. And I'm going to finish it. The presentation, my friends. So now this is looking beautiful. Let's look. Let's look. Let's look together, friends. Let me get a spoon. I want to tell you what I'm looking for. So you understand it. OK, let's look. We want it to be. Oh, yeah. Look at it. You see, we want it to be liquid, but not too liquid. All right. So now we're going to test it. It should be delicious. Yeah. You know what it needs? Just a little bit of of salt. So I put it in here. And now one more thing that I got to do, friends. And I'm going to do it right here. Actually, I'm going to do it right here. I'm going to go back to my original burner. I'm going to put a touch of white vermouth. Just a touch of white vermouth. Then I put in here just a little bit. You don't have it. Don't worry. Don't put it in. Don't put it in. You're going to say, what do I need to replace the liquid with? You can put a touch of broth if you have in here, chicken broth or a vegetable broth. It'll be perfectly fine. All right. So now we're good. Now, the next thing we're going to do, we're going to prepare this dish and to finish it. Sauce is perfect. It's looking beautiful. I am now going to go over there. And I'm going to finish the whole thing. Let me turn everything off so I don't need to worry. Now we're going to fill this one up. Oh, you notice there's a mashed potato around. That's a classical dish. That's the way we served it for all those years. And so what I do is I put a mashed potato in a pastry bag. I make my Yukon gold mashed potato. You've had it before. If you've never had it before, you try it. That's really delicious. And I take those shells. Those are real cookie shells. They're real scallop shells. You can get them online or you can use a little gratin dish. You don't have to use this. It just happened that I have them. But you can use a gratin dish. You can make individual serving. And if you do, you got to do it with a mashed potato. OK, so let me show you how to put the mashed potato. Mashed potato is we're going to put it in here. So we're going to go around it. See, we're going to go just around this like this. Look. Right. And then we're going to go around it. Let's see. I turn it around. It makes it easier to do. Right. And then when I get to the middle, I put like a flower, if you will. See, look. All right. And it's going to look really nice. Remember, a mashed potato is nice if it's a little warm. It's easier. Yeah, it's easier to put it in a pastry bag like that. This is the classical way of doing it. You don't have to do it this way. OK. And then what we're going to do, we're going to put the scallops in here, my friends. You know, two or three scallops per person. Depends how big they are. And you see, this is going to fit perfect. You see right there, my friends. I wish you were here to eat this because it's delicious, my friend. And, you know, the best part of it is if you have a dinner party. Let's say you have a dinner party. You want to make this in advance. That's a perfect thing to do in advance because. Hey, you come back because you can make it all in advance. You can get them all ready to go with a sauce and all. And when your dinner party is ready to eat, when your friends are ready to eat for your dinner party. Let me take another spoon. You can just pop them in the oven, which is what I'm going to do in a minute. So look, a little mushroom on top of it. And this is really a classic cookie. Saint-Jacques, my friend, is really the classic way of making it. This is the way we made it. We made thousands and thousands and thousands of those. OK, it was years ago, you know, French cuisine was very popular. It was in every, my goodness, in Fort Lauderdale alone, in my little city here in Fort Lauderdale alone. It had to be a hundred French restaurants, a hundred, amazing amount of French restaurants. And then we take a little bit. And now, now there's very few. Now they're all Italian. Italian cuisine is the most popular food. And look at this, look at this, my friend. You see, you take this amazing sauce and you put it like this. You see, they do the whole thing like this. You see? And then, yeah, now it's the Italian food that is so popular. And, oh, you know, I forgot to show you. You know, I forget always something. I forget. I always forget something. I'll show you. I put a little towel, you see, on that big one, the one I was sending right there on my right. It's got a towel. And what I do, because if you don't do that, they're going to move. So what I do is I take a towel, you see, and I fold it. I take one of them kitchen towels, right, and I fold it and I just put my shirt on it so it doesn't move. OK, so now we're going to put a little bit of Parmigiano-Reggiano on top, friends. Just like that, a little bit of Parmigiano-Reggiano. OK, just on top. You can actually put it everywhere. You can put it in a mashed potato or so if you want, right? Just very simple. And then I have a little bit of panko. It's a panko breadcrumb. Just a little panko right there. It's a seasoned breadcrumb. You can get it in your grocery store. Panko gives a nice little crunch. Let me tell you, this is delicious, my friends. And then I'm going to put a little paprika in here. I have a little smoked paprika. Very little, my friends. OK, let's be delicate now. Let's not go in there and be all like putting too much of it, but delicate. Remember, elegance, elegance. Elegance makes food taste so much better, my friends. I got my oven going on at 375. I'm going to put them in the oven. Hey, you, come out of here. This thing is stuck. And I'm going to put them in the oven at about 375. So if you have a dinner party, OK, it's not really that complicated to make. OK, like I said, it's not a Wednesday night to feed the kids, OK? Prepare it all in advance, keep them in the fridge, cover them up, right? And when your dinner is ready to be served, pop them in the oven and get them ready. They're going to be beautiful golden brown. All right, my friends, so I'm going in the oven. Really simple. And when they're ready, we're going to eat them. So let's wait a few more minutes until they're nice and beautiful golden brown. All right, friends, let's take them out of the oven. They smell amazing. Oh, yeah. Look at this, my friends. Look at this. Look at this. They're beautiful. You know what we can do? Give it a little freshness. A little bit of a chopped parsley in here. If it makes you happy, if you have it. I just happen to have it. Hey, I love it. You know, I love parsley. That's one of my favorite herbs. I know it's old fashioned, but so is that dish. So to serve it, my friends, to serve it. How I used to serve it at the school or at the restaurant. I used to get that salt, you know, that rock salt you make ice cream with. Except I went to three places to look for rock salt. I couldn't find any. So I got a big kosher salt just to give you an idea. So what I do is I normally take the the the coarse salt. Right. And I take a shell. OK, be careful. Those things are really, really hot, my friends. OK, when you grab them, so be very careful. Right. You grab them and you put them right in there, right in there. And you see and the rock salt, the rock salt is going to hold it. And then I like to put a little bit of fresh time in here. It looks very elegant. And and this is it, my friend. This is this is like a really simple dish to make. I mean, simple. You got it. You understand what I'm talking about. I am going to test it. I'm going to I'm going to enjoy it. But I'm going to wait until it's not so hot because I know I'm going to burn myself. This is like 400 degrees right now. So I have to be careful. But make them in advance, cover them really nice and bake them in the oven. If you have to put them into the broiler for a few seconds at the last minute, you know, to get a nice golden brown color on it. There'll be nothing wrong with that. To put them into the broiler just for a little second. There'll be nothing wrong with that. So I'm going to test it. This is the best, best moment of the day here, my friends right there. You see, we're going to test them and take a little mashed potato with you. What do you think? Yes, you got to take a mashed potato with you because that's the sauce right there. Oh, mmm. It's delicious. It's very hot. I hope you enjoyed the video, my friends. Always a pleasure to cook for you. Remember, thumbs up if you liked the video. Subscribe to the channel and ring that bell. See you real soon with another fantastic video. Thanks for watching.