Coquilles Saint-Jacques

🧂 Ingredients

• 12 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 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 Salt
• to taste Freshly ground black pepper
• 60 g Gruyère cheese(Grated. For topping.)
• 30 g Panko breadcrumbs(Or regular breadcrumbs. For topping.)
• 4 Scallop shells(Cleaned and empty, or use small gratin dishes.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving