Coquilles Saint-Jacques

Nutrition · per serving

Steps

1. 1

   Heat the oven grill to high and place a rack 10-12 cm below the heat. If using scallop shells, rinse and dry them thoroughly. Pat the scallops very dry with paper; this is essential so they sear rather than steam.

   240 g large scallops, cleaned and patted dry2 empty scallop shells or 2 small gratin dishes
2. 2

   Melt the unsalted butter in a small saute pan over medium heat. Add the shallot and cook for 1-2 minutes until translucent but not coloured. Pour in the dry white wine, add the fine sea salt and white pepper, and reduce briskly until almost syrupy, about 3 minutes. The pan should look nearly dry but not browned.

   20 g unsalted butter60 g shallot, very finely minced80 ml dry white wine2 g fine sea salt1 g white pepper
3. 3

   Add the double cream to the reduced wine mixture and simmer for 2-3 minutes until lightly thickened and able to coat a spoon. Remove from the heat, then stir in half of the Gruyere and half of the flat-leaf parsley. Taste and adjust seasoning if needed; the sauce should be rich but still delicate.

   100 ml double cream50 g Gruyere, finely grated8 g flat-leaf parsley, finely chopped
4. 4

   In a very hot frying pan, quickly sear the scallops for about 30-45 seconds per side, just until lightly golden on the outside while still underdone in the centre. Work fast and avoid overcrowding; overcooked scallops will turn rubbery under the grill.

   240 g large scallops, cleaned and patted dry
5. 5

   Arrange the scallops in the scallop shells or gratin dishes. Spoon the cream-shallot sauce over them evenly.

   240 g large scallops, cleaned and patted dry2 empty scallop shells or 2 small gratin dishes
6. 6

   Mix the remaining Gruyere, fine dry breadcrumbs, remaining flat-leaf parsley, and melted butter in a small bowl until the crumbs are evenly moistened. Scatter this topping over the sauced scallops.

   50 g Gruyere, finely grated20 g fine dry breadcrumbs8 g flat-leaf parsley, finely chopped10 g unsalted butter, melted
7. 7

   Grill for 3-5 minutes until bubbling and deeply golden on top. The scallops are done when the topping is crisp and the scallops feel just firm when nudged; do not let the sauce split or the topping burn.

8. 8

   Serve immediately with the lemon wedge on the side for a light squeeze at the table.

   1 lemon wedge

Origin & History

Coquilles Saint-Jacques is a classic French seafood preparation associated especially with Normandy and Brittany, where scallops are abundant. The dish became a bistro and festive favourite in the 20th century, often served in scallop shells with a creamy wine sauce and a gratineed topping.