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Coquilles Saint-Jacques (Gratinéed Scallops)
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Coquilles Saint-Jacques (Gratinéed Scallops)

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A classic French dish originating from the Brittany region, Coquilles Saint-Jacques is a scallop recipe that combines succulent scallops with a rich, creamy sauce and a crispy, golden-brown crust. The dish is typically served in scallop shells and features a delicate balance of flavors and textures, including the sweetness of the scallops, the savory flavor of the mushrooms, and the crunch of the gratin topping. This recipe is perfect for special occasions and is sure to impress your guests with its elegant presentation and exquisite taste. The creamy sauce is made with a mixture of butter, garlic, shallots, and white wine, while the gratin topping adds a satisfying crunch to the dish. To make this recipe, you will need fresh scallops, mushrooms, garlic, shallots, white wine, and a variety of cheeses, including Gruyère and Parmesan.

Time Cook
25
Level
Intermediate
Calories
320
Allergens
Shellfish, Dairy, Gluten

Ingredients

12 large
Scallops
120 Calories
1 cup sliced
Mushrooms
50 Calories
2 tablespoons unsalted
Butter
140 Calories
2 cloves minced
Garlic
10 Calories
1/4 cup chopped
Shallots
20 Calories
1/4 cup dry
White wine
50 Calories
1/2 cup grated
Gruyère cheese
100 Calories
1/4 cup grated
Parmesan cheese
50 Calories
1/4 cup plain
Breadcrumbs
50 Calories
1/4 cup chopped
Parsley
10 Calories
4 fresh
Lemon wedges
0 Calories

Step-by-Step Instructions

1
Preheat the oven to 375°F (190°C). Rinse the scallops under cold water and pat them dry with paper towels.
2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the garlic and shallots and cook until fragrant, about 1 minute.
3
Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 3-4 minutes.
4
Add the white wine to the skillet and cook until the liquid is almost completely evaporated, about 2 minutes.
5
Stir in the Gruyère and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6
Arrange the scallops in the scallop shells or small ramekins. Spoon the mushroom and cheese sauce over the scallops and top with breadcrumbs.
7
Dot the top of each scallop with the remaining 1 tablespoon of butter. Sprinkle with parsley and lemon wedges.
8
Bake the scallops in the preheated oven for 12-15 minutes, or until the top is golden brown and the scallops are cooked through.

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