frenchscalloppescatariangratinseafoodclassicdinner

Coquilles Saint-Jacques

Name: Coquilles Saint-Jacques
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 240 g large scallops, cleaned and patted dry; 2 empty scallop shells or 2 small gratin dishes; 60 g shallot, very finely minced; 80 ml dry white wine; 20 g unsalted butter; 2 g fine sea salt; 1 g white pepper; 100 ml double cream; 50 g Gruyere, finely grated; 20 g fine dry breadcrumbs; 8 g flat-leaf parsley, finely chopped; 10 g unsalted butter, melted; 1 lemon wedge

Coquilles Saint-Jacques combines sweet, tender scallops with a silky white wine and shallot cream sauce under a browned crust of Gruyere and breadcrumbs. The result is elegant and rich, with a delicate marine sweetness balanced by nuttiness, butter, and fresh parsley.

30 min

2 servings

494 kcal

French

Ingredients

Scallops and shells

240 glarge scallops, cleaned and patted dry
2empty scallop shells or 2 small gratin dishes

White wine shallot base

60 gshallot, very finely minced
80 mldry white wine
20 gunsalted butter
2 gfine sea salt
1 gwhite pepper

Cream sauce and topping

100 mldouble cream
50 gGruyere, finely grated
20 gfine dry breadcrumbs
8 gflat-leaf parsley, finely chopped
10 gunsalted butter, melted

For finishing

1lemon wedge

Instructions

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.
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.
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.
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.
5
Arrange the scallops in the scallop shells or gratin dishes. Spoon the cream-shallot sauce over them evenly.
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.
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
Serve immediately with the lemon wedge on the side for a light squeeze at the table.

Nutrition per serving

494 kcal

Calories

28g

Protein

12g

Carbs

34g

Fat

Fiber

Notes

•Choose dry scallops rather than water-treated ones for the best sear and sweetest flavour.
•If you have coral attached to very fresh scallops, it can be briefly sauteed and added to the shells for a more traditional presentation.
•Serve with crusty bread, rice pilaf, or a small green salad; for a classic pairing, use the same dry white wine in the glass.
•Warm the shells or gratin dishes briefly before filling to help the scallops cook evenly and keep the dish hot at the table.

Background

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.

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