Seafood Coquille St Jacques
Elevate your seafood experience with this elegant and decadent Seafood Coquille St. Jacques, a classic French-inspired dish that impresses every time. Tender sea scallops and succulent shrimp are nestled in a creamy white wine and mushroom sauce, then topped with a golden, cheesy breadcrumb crust made with Gruyere and fresh parsley. This luxurious recipe combines the richness of heavy cream, the umami of mushrooms, and the savory crunch of a perfectly baked gratin topping. Perfectly portioned in individual ramekins, it's an ideal choice for entertaining or a romantic dinner for two. With straightforward preparation and a balance of textures and flavors, this timeless dish brings restaurant-quality indulgence to your home kitchen.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 12 pieces Shrimp, peeled and deveined
- 1 cup White mushrooms, sliced
- 0.5 cup Dry white wine
- 0.75 cup Heavy cream
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 0.5 cup Breadcrumbs
- 0.5 cup Gruyere cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease individual gratin dishes or ramekins.
Pat dry the scallops and shrimp with a paper towel. Season lightly with salt and black pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the scallops for 1 minute on each side until lightly golden. Remove from the skillet and set aside.
In the same skillet, cook the shrimp for about 2 minutes until they turn pink. Remove and set aside.
Add 1 tablespoon of butter to the skillet. Lower the heat to medium. Add the minced shallots, garlic, and sliced mushrooms. Sauté until mushrooms are tender and have released their moisture, about 5 minutes.
Stir in the flour, cooking for 1 minute while stirring constantly to eliminate the raw flavor.
Slowly pour in the white wine while whisking to ensure no lumps form. Cook for 2 minutes to reduce slightly.
Add the heavy cream and continue stirring until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
Gently mix the scallops and shrimp into the sauce, ensuring they are well coated.
Spoon the seafood mixture evenly into prepared ramekins.
In a small bowl, mix together breadcrumbs, Gruyere cheese, and chopped parsley.
Sprinkle the breadcrumb and cheese mixture generously over the top of each ramekin.
Dot the tops with the remaining 1 tablespoon of butter, cut into small pieces.
Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the tops are bubbly and golden brown. For an extra crispy topping, you can broil for 1-2 minutes after baking.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 511 mg | 11% | |
*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.
