Coquilles St Jacques
Indulge in the timeless elegance of Coquilles St Jacques, a classic French dish that combines tender scallops with a velvety white wine cream sauce and a golden, cheesy breadcrumb topping. Perfectly portioned in scallop shells or ramekins, this recipe tantalizes the palate with the delicate sweetness of scallops, the aromatic richness of sautéed shallots, and a hint of nutmeg for added warmth. The luscious sauce, thickened with a buttery roux and enriched with Gruyère cheese, envelopes the scallops in pure decadence, while the crispy breadcrumb crust adds a satisfying crunch. Ideal as an appetizer or a show-stopping main course, this recipe is oven-baked to perfection and finished with fresh parsley for a touch of brightness. Whether you're hosting a dinner party or seeking a gourmet treat, Coquilles St Jacques brings refined French cuisine straight to your table.
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Recipe Information
Ingredients
- 450 g scallops
- 120 ml dry white wine
- 60 g unsalted butter
- 2 small shallots
- 15 g all-purpose flour
- 180 ml heavy cream
- 60 g gruyère cheese
- 50 g breadcrumbs
- 15 g parsley
- 1 to taste salt
- 1 to taste black pepper
- 1 pinch nutmeg
Instructions
Preheat your oven to 200°C (400°F).
Rinse the scallops under cold water, pat them dry with paper towels, and set aside.
Finely chop the shallots and parsley.
In a skillet over medium heat, melt 30g of butter. Add the shallots and sauté until translucent, about 2-3 minutes.
Add the scallops to the skillet and pour in the white wine. Simmer for 2-3 minutes, until the scallops are just slightly firm but not fully cooked. Remove the scallops and set aside, reserving the cooking liquid.
In a small saucepan, melt the remaining 30g of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the reserved cooking liquid and heavy cream, ensuring no lumps form. Simmer for 3-4 minutes until the mixture thickens.
Season the sauce with salt, black pepper, and a pinch of nutmeg. Remove from heat and stir in half of the chopped parsley.
Divide the scallops into 4 oven-safe scallop shells or ramekins.
Pour the sauce evenly over the scallops, ensuring they are well-coated.
In a small bowl, mix the breadcrumbs and gruyère cheese. Sprinkle the mixture evenly over the scallops.
Place the ramekins on a baking sheet and bake in the preheated oven for 10 minutes, or until golden and bubbling. For an extra crispy top, broil for an additional 1-2 minutes.
Garnish with the remaining parsley and serve immediately.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5037 mg | 219% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 743 mg | 57% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1640 mg | 35% | |
*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.
