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
Scale
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.
