Rich and Creamy Coquilles St Jacques
Transport your taste buds to the French coastline with this exquisite recipe for Rich and Creamy Coquilles St. Jacques. Featuring tender, pan-seared scallops enveloped in a luscious white wine and heavy cream sauce, this classic dish is elevated with the savory crunch of golden breadcrumbs and melted Gruyère cheese. Perfectly balanced with hints of lemon and the delicate sweetness of sautéed shallots, this elegant appetizer is baked to perfection in individual servings, making it ideal for dinner parties or romantic meals. With its combination of rich textures and sophisticated flavors, Coquilles St. Jacques is a show-stopping seafood recipe that truly impresses.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g scallops
- 2 medium shallots, finely chopped
- 4 tbsp unsalted butter
- 120 ml dry white wine
- 120 ml heavy cream
- 2 tbsp all-purpose flour
- 80 g gruyère cheese, grated
- 50 g breadcrumbs
- 2 tbsp parsley, chopped (optional garnish)
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Preheat your oven to 200°C (400°F).
Gently rinse the scallops under cold water and pat them dry with paper towels. If the scallops have a muscle on the side, remove it by peeling it away with your fingers.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the scallops to the skillet and cook for 1-2 minutes per side, just until they are lightly golden. Remove the scallops and set them aside on a plate.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat and add the finely chopped shallots. Sauté the shallots for 2-3 minutes until softened and fragrant.
Sprinkle the all-purpose flour over the shallots and stir continuously for 1 minute to create a roux.
Slowly pour in the white wine, whisking constantly to ensure a smooth mixture. Then add the heavy cream and continue to whisk until the sauce is smooth and thickened, about 2-3 minutes.
Season the sauce with the salt, black pepper, and lemon juice. Stir well, then add the cooked scallops back into the skillet. Gently spoon the sauce over the scallops to coat them evenly.
Divide the scallops and sauce among 4 scallop shells or small oven-proof dishes.
In a small bowl, combine the grated gruyère cheese and breadcrumbs. Sprinkle this mixture evenly over the scallops and sauce.
Place the dishes on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 2-3 minutes. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 922 mg | 71% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1700 mg | 36% | |
*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.
