Coquilles Saint-Jacques

Name: Coquilles Saint-Jacques
Prep time: PT25 minutes
Cook time: PT20 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: France
Ingredients: 12 undefined Large sea scallops (Fresh or thawed if frozen. Pat very dry. Remove the small, tough side muscle if present.); 150 g Cremini mushrooms (Finely chopped.); 2 undefined Shallots (Finely minced. About 2-3 tablespoons.); 100 ml Dry white wine (Such as Pinot Grigio or Sauvignon Blanc. Reserve for poaching and sauce.); 200 ml Heavy cream (For a rich sauce.); 2 tablespoons Unsalted butter (For sautéing.); 1 tablespoon All-purpose flour (To thicken the sauce.); 2 tablespoons Fresh parsley (Finely chopped, for garnish and flavor.); 1 teaspoon Lemon juice (To brighten the sauce.); to taste undefined Salt; to taste undefined Freshly ground black pepper; 60 g Gruyère cheese (Grated. For topping.); 30 g Panko breadcrumbs (Or regular breadcrumbs. For topping.); 4 undefined Scallop shells (Cleaned and empty, or use small gratin dishes.)

Elegant French scallops served in their shells with a rich, creamy mushroom and shallot sauce, topped with Gruyère cheese and breadcrumbs, then gratinated to golden perfection. A classic and impressive starter.

準備時間25 minutes

調理時間20 minutes

合計時間45 minutes

分量4

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the scallops: If using scallop shells, clean them thoroughly. If using gratin dishes, ensure they are ready. Pat the scallops completely dry with paper towels. This is crucial for a good sear and to prevent them from becoming rubbery. Set aside.
⏱️ 5 minutes
2
Poach the scallops: In a small saucepan, combine the white wine and 50ml of the heavy cream. Bring to a gentle simmer over medium-low heat. Add the scallops and poach for just 1-2 minutes, until they turn opaque. Do not overcook. Remove the scallops with a slotted spoon and set aside. Reserve the poaching liquid.
⏱️ 5 minutes
3
Sauté aromatics and mushrooms: In a medium saucepan, melt the butter over medium heat. Add the minced shallots and cook until softened and translucent, about 2-3 minutes, stirring frequently. Add the finely chopped mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes. Season with a pinch of salt and pepper.
⏱️ 10 minutes
4
Make the sauce: Sprinkle the flour over the mushroom and shallot mixture and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the reserved poaching liquid and the remaining 150ml of heavy cream. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with salt and pepper.
⏱️ 7 minutes
5
Assemble the coquilles: Place 3 poached scallops into each cleaned scallop shell or gratin dish. Spoon the creamy mushroom sauce generously over the scallops, ensuring they are well covered.
⏱️ 3 minutes
6
Top and gratinée: In a small bowl, combine the grated Gruyère cheese and breadcrumbs. Sprinkle this mixture evenly over the sauce-covered scallops in each shell. Place the filled shells on a baking sheet. Broil on the upper rack of your oven for 2-4 minutes, or until the topping is golden brown and bubbly. Watch carefully to prevent burning.
⏱️ 4 minutes
7
Serve immediately: Carefully remove the hot shells from the oven. Garnish with a little extra fresh parsley if desired. Serve immediately as an elegant appetizer.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓Ensure scallops are very dry before poaching to prevent them from releasing excess water.
✓Do not overcook the scallops; they should be just opaque. They will cook further under the broiler.
✓The sauce should be thick enough to coat the back of a spoon but still pourable. Adjust with a little more cream or poaching liquid if needed.
✓Scallop shells can often be found at specialty kitchen stores or seafood markets. If unavailable, small individual gratin dishes work perfectly.
✓Watch the broiler closely as the topping can burn quickly.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For an extra layer of flavor, add a splash of Pernod or pastis to the sauce along with the white wine.
Omit the cheese and breadcrumb topping for a lighter version, or substitute with a sprinkle of toasted slivered almonds.
Add a tablespoon of Dijon mustard to the sauce for a tangy kick.