Creamy Cheesy Coquilles St Jacques Scallops
Indulge in the luxurious flavors of Creamy Cheesy Coquilles St. Jacques Scallops, a timeless French-inspired dish that’s perfect for a special occasion or an elegant dinner at home. Succulent seared scallops are nestled in a velvety sauce infused with dry white wine, fish stock, and a hint of cream before being crowned with a golden, bubbly topping of Gruyère, Parmesan, and breadcrumbs. This decadent seafood recipe combines creamy textures, a delightful crunch, and a touch of sophistication, making it an irresistible choice for lovers of gourmet flavors. Serve this show-stopping dish straight from the oven in individual ramekins, garnished with fresh parsley, and pair it with crusty bread or a crisp side salad for the ultimate bistro-style experience. Perfectly balanced and irresistibly cheesy, this dish is sure to be a standout on any table!
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Recipe Information
Ingredients
- 500 grams Scallops
- 60 grams Unsalted butter
- 2 large, finely chopped Shallots
- 125 milliliters Dry white wine
- 125 milliliters Fish stock
- 150 milliliters Heavy cream
- 100 grams, grated Gruyère cheese
- 30 grams, grated Parmesan cheese
- 50 grams Breadcrumbs
- 1 tablespoon All-purpose flour
- 1 tablespoon Olive oil
- 1 tablespoon, finely chopped Fresh parsley
- 1 teaspoon or to taste Salt
- 0.5 teaspoon or to taste Black pepper
Instructions
Preheat your oven to 220°C (425°F).
Pat the scallops dry with paper towels and season them lightly with salt and black pepper.
Heat 30 grams of butter and the olive oil in a large skillet over medium heat. Sear the scallops for about 1 minute per side until lightly golden. Remove and set them aside on a plate.
In the same skillet, melt the remaining butter and sauté the finely chopped shallots until softened, about 3 minutes.
Sprinkle the shallots with the flour, stir, and cook for 1 minute to form a roux.
Gradually whisk in the white wine and fish stock, stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes to thicken slightly.
Pour in the heavy cream, season with a pinch of salt and black pepper, and stir well. Reduce the heat to low and simmer until the sauce is creamy and coats the back of a spoon, about 5 minutes.
Return the scallops to the skillet with the sauce, spooning some over the scallops.
Divide the scallops and sauce between four oven-safe ramekins or small baking dishes.
Mix the grated Gruyère, Parmesan, and breadcrumbs in a small bowl. Sprinkle this mixture generously over the top of each ramekin.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the top is golden and bubbly.
Remove the ramekins from the oven, garnish with chopped parsley, and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.0 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1422 mg | 109% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1890 mg | 40% | |
*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.
