Description
Coquilles Saint-Jacques is a classic French seafood dish featuring scallops in a creamy wine sauce, topped with Gruyère cheese, and baked to a golden perfection. This elegant dish combines tender scallops with mushrooms, shallots, cream, and a hint of brandy or white wine, making it a perfect starter or main course for special occasions.
Ingredients
Seafood
- 12 large sea scallops
Vegetables
- 1/2 cup finely chopped shallots (about 2 shallots)
- 1/2 cup finely chopped mushrooms (such as button or cremini)
Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/4 cup brandy or cognac
- 3/4 cup heavy cream
- Salt and freshly ground white pepper, to taste
- 1 teaspoon fresh lemon juice
Topping
- 3/4 cup grated Gruyère cheese
- 1/4 cup finely chopped fresh parsley (optional for garnish)
Instructions
- Prepare the scallops: Rinse the scallops and pat them dry with paper towels. Remove the side muscle if attached. Set aside.
- Sauté shallots and mushrooms: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and mushrooms, cooking gently until they are soft and fragrant, about 5 minutes. Remove from heat and set aside.
- Make the sauce roux: In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux, which will thicken the sauce without browning.
- Add liquids to the roux: Gradually whisk in the white wine and brandy, continuing to whisk until the sauce is smooth and begins to thicken. Simmer gently for 2-3 minutes to reduce slightly.
- Finish the sauce: Stir in the heavy cream and return to a gentle simmer. Season with salt, white pepper, and lemon juice to taste.
- Combine scallops with sauce: Place the sautéed shallots and mushrooms back into the sauce. Gently add the scallops, ensuring they are coated well with the creamy mixture.
- Assemble the dish: Spoon the scallops and sauce mixture into individual gratin shells or small oven-safe ramekins. Sprinkle the grated Gruyère cheese evenly over the top of each portion.
- Bake: Preheat your oven to 375°F (190°C). Place the filled shells on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and golden brown and the scallops are cooked through but still tender.
- Serve: Remove from the oven carefully. Garnish with freshly chopped parsley if desired and serve immediately, accompanied by crusty bread or a light salad.
Notes
- You can substitute the Gruyère cheese with Parmesan or Emmental for a different flavor profile.
- If you prefer a less creamy version, reduce the heavy cream and add more white wine or a splash of fish stock.
- Use fresh scallops for best results; frozen scallops can be used but may release more water during cooking.
- To make ahead, assemble the shells but bake only at serving time to keep the topping crispy.
