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Coquilles Saint-Jacques Recipe

French · Appetizer · 45 min total

A classic French appetizer of seared scallops in a creamy mushroom and wine sauce, topped with melted cheese and breadcrumbs, served in scallop shells.

Ingredients

• 12 large sea scallops (about 1 lb)
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1/2 cup dry white wine (e.g., Chardonnay)
• 1/2 cup heavy cream
• 1/4 cup grated Gruyère cheese
• 1/4 cup breadcrumbs (preferably panko)
• 1 tbsp fresh lemon juice
• Salt and white pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Pat scallops dry and season with salt and white pepper.
2. In a large skillet over high heat, melt 1 tbsp butter. Sear scallops for 1-2 minutes per side until golden but not cooked through. Remove and set aside.
3. Reduce heat to medium. Add remaining 1 tbsp butter and shallot; cook until softened, about 2 minutes.
4. Pour in white wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
5. Stir in heavy cream and lemon juice. Simmer until slightly thickened, about 2 minutes. Season with salt and white pepper.
6. Divide sauce among 4 scallop shells or ramekins. Place 3 scallops in each shell.
7. Mix Gruyère and breadcrumbs; sprinkle evenly over scallops.
8. Bake for 10-12 minutes until bubbly and golden. Garnish with parsley and serve hot.

Tips

• For a richer flavor, use a mixture of Gruyère and Parmesan.
• If using fresh scallops, remove the side muscle before cooking.
• Serve immediately as an appetizer or light main course with a green salad.

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