Coquille St Jacques
Delight your taste buds with the luxurious flavors of Coquille St Jacques, a classic French dish that epitomizes elegance and indulgence. This recipe features tender, pan-seared scallops nestled in a velvety white wine and cream sauce, perfectly complemented by the subtle sweetness of sautéed shallots. Topped with a golden, crispy layer of Gruyère cheese, breadcrumbs, and fresh parsley, these individual servings are baked to bubbly perfection in ramekins or traditional scallop shells. Perfect as an appetizer or a sophisticated main course, Coquille St Jacques is easy to prepare yet offers restaurant-quality results, ready in just 35 minutes. Serve with a wedge of lemon for a zesty finish, and watch this timeless dish become a favorite at your table. Ideal for dinner parties or romantic evenings, this recipe is a celebration of French culinary artistry!
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Recipe Information
Ingredients
- 450 grams Scallops
- 2 tablespoons Unsalted butter
- 2 small, finely chopped Shallots
- 120 milliliters Dry white wine
- 180 milliliters Heavy cream
- 1 teaspoon All-purpose flour
- 60 grams, grated Gruyère cheese
- 3 tablespoons Breadcrumbs
- 1 tablespoon, chopped Parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Olive oil
- 0.5 whole, for garnish Lemon
Instructions
Preheat your oven to 200°C (400°F) and position the rack in the top third of the oven.
Rinse the scallops and pat them dry with paper towels. Season them lightly with salt and pepper.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the scallops and sear for 1-2 minutes per side, until just lightly browned (they will finish cooking in the oven). Remove the scallops from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the finely chopped shallots and sauté them over low heat until softened, about 2-3 minutes.
Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly to form a roux.
Gradually pour in the white wine, stirring until the mixture thickens slightly. Then, add the heavy cream and stir until fully incorporated into a smooth, creamy sauce.
Return the scallops to the skillet, ensuring they are coated in the sauce. Remove from heat.
Distribute the scallops and sauce evenly among four oven-safe ramekins or scallop shells.
In a small bowl, combine the grated Gruyère cheese, breadcrumbs, olive oil, and chopped parsley. Sprinkle this mixture evenly over the scallops in the ramekins.
Place the ramekins on a baking sheet and broil in the preheated oven for 8-10 minutes, or until the topping is golden and bubbling.
Carefully remove the ramekins from the oven and let them cool for 2-3 minutes.
Serve the Coquille St Jacques with a fresh lemon wedge on the side for garnish. Enjoy!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 702 mg | 54% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
