Coquille St Jacques Scallops
Indulge in the classic elegance of Coquille St Jacques Scallops, a timeless French dish that pairs tender poached sea scallops with a velvety cream and mushroom sauce, all crowned with a golden Gruyère and breadcrumb topping. This luxurious recipe combines the delicate sweetness of scallops with the richness of dry white wine, fish stock, and earthy button mushrooms, creating a deeply satisfying flavor profile. Perfectly baked to achieve a bubbling, crispy gratin surface, this dish is as visually stunning as it is flavorful. Ideal for special occasions or an impressive dinner party centerpiece, Coquille St Jacques is served in individual scallop shells or baking dishes, garnished with a touch of fresh parsley for a truly sophisticated presentation. Prepare this decadent seafood delight in just under an hour and savor a taste of French coastal cuisine in your own home!
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Recipe Information
Ingredients
- 500 grams Sea scallops
- 120 milliliters Dry white wine
- 120 milliliters Fish stock
- 150 grams Button mushrooms
- 60 grams Butter
- 30 grams All-purpose flour
- 120 milliliters Heavy cream
- 100 grams Gruyère cheese
- 50 grams Breadcrumbs
- 1 medium Shallot
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Parsley
Instructions
Preheat your oven to 200°C (400°F).
Clean the sea scallops, pat them dry with a paper towel, and set aside.
Finely chop the shallot and slice the mushrooms thinly.
In a large skillet, melt 30 grams of butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes.
Add the sliced mushrooms to the skillet and cook for 5 minutes or until tender and slightly browned.
Pour in the white wine and fish stock. Bring to a gentle simmer, then add the scallops to the skillet.
Poach the scallops in the liquid for 2-3 minutes per side, ensuring they are just opaque. Remove the scallops and set aside, reserving the liquid in the skillet.
In a separate saucepan, melt the remaining 30 grams of butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes.
Gradually add the reserved poaching liquid to the roux, whisking constantly to form a smooth sauce. Reduce heat to low and stir in the heavy cream, salt, and black pepper. Simmer gently until the sauce thickens, about 5 minutes.
Arrange the poached scallops in individual scallop shells or small baking dishes.
Spoon the mushroom and cream sauce evenly over the scallops.
Grate the Gruyère cheese and mix it with the breadcrumbs in a small bowl. Sprinkle the mixture generously over the top of each dish.
Place the dishes on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the top is golden and bubbling.
Remove from the oven, garnish with freshly chopped parsley, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.7 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1164 mg | 90% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2455 mg | 52% | |
*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.
