Coquille St Jacques France
Indulge in the elegance of French cuisine with Coquilles St. Jacques, a classic seafood dish that epitomizes sophistication. This recipe features tender, pan-seared scallops nestled in a luxurious creamy mushroom and white wine sauce, all topped with a golden, cheesy breadcrumb crust. With Gruyère cheese adding a nutty richness and fresh parsley for a burst of color and flavor, this dish is as stunning as it is delicious. Perfectly portioned into individual ramekins or scallop shells, it’s an impressive appetizer or entrée that’s ideal for special occasions. Ready in under an hour, this French masterpiece pairs beautifully with a crisp white wine for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 500 grams Scallops
- 50 grams Unsalted butter
- 2 medium Shallots
- 100 grams White mushrooms
- 2 tablespoons All-purpose flour
- 125 milliliters Dry white wine
- 125 milliliters Fish or seafood stock
- 125 milliliters Heavy cream
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 4 tablespoons Breadcrumbs
- 50 grams Gruyère cheese
Instructions
Preheat your oven to 200°C (400°F).
Rinse the scallops under cold water and pat them dry with paper towels. If using large scallops, slice them into halves or quarters for even cooking.
Finely chop the shallots. Clean and slice the mushrooms thinly. Mince the fresh parsley and set aside.
In a large skillet, melt 25 grams of butter over medium heat. Add the shallots and sauté for 2-3 minutes until softened and translucent.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until softened and lightly browned.
Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the white wine, stirring constantly to avoid lumps. Add the seafood stock and bring the mixture to a simmer.
Stir in the heavy cream and lemon juice, then season with salt and pepper. Reduce the heat to low and let the sauce gently thicken, about 3-4 minutes.
Melt the remaining 25 grams of butter in another skillet over medium-high heat. Sear the scallops briefly, about 1 minute per side, until they are just opaque. Remove from heat and set aside.
Divide the scallops evenly into individual ovenproof ramekins or scallop shells. Spoon the creamy mushroom sauce over the scallops.
Mix the breadcrumbs, Gruyère cheese, and chopped parsley in a small bowl. Sprinkle the mixture evenly over the scallops and sauce.
Place the ramekins on a baking sheet and transfer them to the oven. Bake for 8-10 minutes, or until the topping is golden brown and bubbling.
Serve the Coquilles St. Jacques hot, garnished with additional parsley if desired. Pair with a crisp white wine for the ultimate French dining experience.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.7 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 642 mg | 49% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2147 mg | 46% | |
*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.
