There is something absolutely magical about a well-made Coquilles Saint-Jacques Recipe. This classic French dish showcases tender, succulent scallops bathed in a luscious, creamy mushroom sauce and topped with a golden, cheesy crust. Every bite is a celebration of rich flavors and elegant textures that make you feel like you’re dining in a Parisian bistro. Whether you’re impressing guests or treating yourself to a special night in, this Coquilles Saint-Jacques Recipe brings a little French flair with a whole lot of love and indulgence.
Ingredients You’ll Need
The beauty of this Coquilles Saint-Jacques Recipe lies in its simplicity and the quality of each component. Every ingredient plays a key role, from the fresh scallops providing a delicate sweetness, to the mushrooms adding earthiness, and the creamy sauce tying it all together. These essentials aren’t just pantry staples—they’re the foundation of a dish that’s rich in flavor and comfort.
- 220g / 7 1/2 oz medium raw scallops: Choose fresh, dry-packed scallops for the best texture and natural sweetness.
- 1/4 tsp cooking salt / kosher salt: Enhances all the flavors without overpowering the scallops’ delicate taste.
- 30g / 2 tbsp unsalted butter: Adds richness and helps to gently sauté the shallots and mushrooms.
- 1 eschalot (shallot), finely diced: Imparts a mild onion flavor that balances the creaminess beautifully.
- 200g / 7 oz white mushrooms, diced 8mm / 1/4″: Bring an earthy depth and a soft texture that complements the scallops.
- 2 tbsp plain flour (all-purpose): Thickens the sauce to a silky, luxurious consistency.
- 1/2 cup hot milk (preferably full fat): Helps create a smooth, creamy base for the sauce.
- 1/2 cup hot thickened cream (heavy cream): Elevates the sauce with rich, velvety texture.
- 1/8 tsp black pepper: Adds subtle warmth and depth to the flavor profile.
- 1 pinch ground nutmeg: Introduces a fragrant, aromatic note that complements the creamy sauce.
- 3/4 cup panko breadcrumbs: Creates a light, crispy topping that contrasts the tender scallops.
- 50g / 3 tbsp unsalted butter, melted: Binds the breadcrumbs for that perfect golden crust.
- 50g / 1/2 cup Gruyère cheese, shredded: Offers a nutty, melty finish that enhances the gratin topping beautifully.
- 1/8 tsp cooking salt: Ensures the breadcrumb topping is seasoned just right.
How to Make Coquilles Saint-Jacques Recipe
Step 1: Preparing the Scallops
Start by gently patting your scallops dry and seasoning them lightly with salt. In a hot pan, melt a small amount of butter and quickly sear the scallops until they just turn opaque and golden on the outside. This ensures they stay tender and juicy when baked later. Set them aside while you prepare the sauce.
Step 2: Making the Mushroom Sauce
In the same pan, melt the butter, then add the finely diced eschalot and sauté until it softens and becomes fragrant. Toss in the diced mushrooms, cooking them down until their moisture evaporates and they turn tender. Sprinkle the plain flour over the mixture and stir thoroughly to cook out the raw flour taste, creating a roux that will thicken your sauce.
Step 3: Creating the Creamy Base
Gradually pour in the hot milk and cream, stirring constantly to avoid lumps. As the sauce thickens, season it with salt, black pepper, and a pinch of ground nutmeg. Let it simmer gently until it reaches a smooth and velvety texture that will envelop your scallops in pure comfort.
Step 4: Assembling the Dish
Spoon the mushroom sauce evenly into individual ovenproof gratin dishes or a larger baking dish. Nestle the seared scallops gently into the sauce, making sure they’re well coated but not crowded. This careful assembly guarantees every bite delivers that perfect balance of creamy sauce and tender seafood.
Step 5: Adding the Topping and Baking
In a bowl, combine the panko breadcrumbs with melted butter, shredded Gruyère, salt, and a little pepper. Sprinkle this mixture generously over the top of your scalloped creation. Pop the dishes under a hot broiler or in a preheated oven until the topping turns golden brown and bubbling, creating a delightful crunchy contrast to the creamy base beneath.
How to Serve Coquilles Saint-Jacques Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a pop of color and a hint of bright herbal freshness that cuts through the richness. A twist of lemon zest or a light drizzle of lemon juice right before serving can awaken the flavors and add a refreshing zing.
Side Dishes
Serve with a crisp green salad tossed in a light vinaigrette to balance the richness. Steamed asparagus or green beans provide a fresh, crunchy complement that pairs beautifully with the creamy scallops. A crusty baguette is perfect for mopping up any leftover sauce, because you will want every bit!
Creative Ways to Present
For a stunning presentation, serve the Coquilles Saint-Jacques Recipe in their traditional scallop shells if you can find them—it instantly elevates the dining experience. Alternatively, individual mini gratin dishes add charm and allow each guest to enjoy their own perfectly baked portion.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, cover them tightly and store in the refrigerator for up to two days. The texture might be slightly different, but the flavors remain just as comforting and delicious.
Freezing
While this dish is best enjoyed fresh, you can freeze the sauce and scallops separately before baking. Freeze in airtight containers for up to one month. When ready to enjoy, thaw overnight in the fridge before assembling and baking as usual.
Reheating
Reheat leftovers gently in the oven at a low temperature to keep the scallops tender and avoid drying out the sauce. Avoid using the microwave if possible, as it can affect texture and flavor.
FAQs
What type of scallops are best for Coquilles Saint-Jacques Recipe?
Dry-packed sea scallops are best as they retain their natural sweetness and don’t have added water, which can dilute the sauce and texture.
Can I use a different type of cheese instead of Gruyère?
Yes, Swiss or Emmental cheese works well as a substitute, as they also melt beautifully and bring a mild nutty flavor.
Is it necessary to use panko breadcrumbs for the topping?
Panko breadcrumbs create a wonderfully light and crispy topping, but you can substitute with regular breadcrumbs if needed. Just expect a slightly denser crust.
Can this Coquilles Saint-Jacques Recipe be made dairy-free?
With some adjustments, yes! Use a non-dairy butter substitute and plant-based cream and milk alternatives, though the dish’s traditional richness will be somewhat different.
How long does it take to prepare this dish?
The recipe takes about 30 minutes to prepare and an additional 20 minutes to cook, making it a very manageable yet impressive dish for any special occasion.
Final Thoughts
There is nothing quite like sharing a homemade Coquilles Saint-Jacques Recipe with people you care about. It’s a dish that brings warmth, elegance, and a touch of French sophistication right into your kitchen. I encourage you to give this recipe a try – the flavors, textures, and aromas are truly worth every bit of effort. Get ready to delight your taste buds and perhaps create a new favorite in your culinary repertoire!
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Coquilles Saint-Jacques Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Coquilles Saint-Jacques is a classic French seafood dish featuring tender scallops cooked in a creamy mushroom sauce, topped with a buttery breadcrumb and Gruyère cheese crust, then baked to golden perfection. This elegant recipe serves 4 and balances rich flavors with delicate textures, making it perfect for special occasions or a sophisticated dinner.
Ingredients
Seafood
- 220g / 7 1/2 oz medium raw scallops
- 1/4 tsp cooking salt / kosher salt
Sauce
- 30g / 2 tbsp unsalted butter
- 1 eschalot (shallot), finely diced
- 200g / 7 oz white mushrooms, diced 8mm / 1/4″
- 2 tbsp plain flour (all-purpose)
- 1/2 cup hot milk (preferably full fat, can use lite milk)
- 1/2 cup hot thickened cream (heavy cream or other full fat cream)
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 pinch ground nutmeg
Topping
- 3/4 cup panko breadcrumbs
- 50g / 3 tbsp unsalted butter, melted
- 50g / 1/2 cup Gruyère cheese, shredded
- 1/8 tsp cooking salt
Instructions
- Prepare scallops: Rinse the scallops under cold water and pat dry with paper towels. Season them lightly with 1/4 teaspoon of salt. Set aside while preparing the sauce.
- Cook eschalots and mushrooms: In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the finely diced eschalot and sauté until translucent and soft. Add the diced white mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- Make the sauce: Sprinkle 2 tablespoons of plain flour over the mushroom mixture and stir well to create a roux. Gradually pour in the hot milk, stirring continuously to avoid lumps. Then add the hot thickened cream. Stir until the sauce thickens and coats the back of a spoon. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of ground nutmeg. Remove from heat.
- Combine scallops and sauce: Gently fold the seasoned scallops into the creamy mushroom sauce. Transfer the mixture into individual coquille shells or oven-safe ramekins suitable for 4 servings.
- Add topping and bake: In a bowl, mix the panko breadcrumbs with the melted butter and 1/8 teaspoon salt. Sprinkle the breadcrumb mixture evenly over each prepared dish, then top with shredded Gruyère cheese. Place them under a preheated broiler or in a hot oven and bake for about 10-15 minutes or until the topping is golden brown and bubbling. Serve immediately.
Notes
- Note 1: Use fresh, medium-sized scallops for best texture and flavor.
- Note 2: Shallots add a delicate aromatic flavor; substitute with finely chopped onions if needed.
- Note 3: Panko breadcrumbs provide a light, crispy topping, enhancing texture.
- Note 4: Gruyère cheese melts beautifully and imparts a nutty richness to the dish.
