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How to Make How to Make Coquilles Saint-Jacques - A Step-by-Step Guide

Coquilles Saint-Jacques, also known as "Jacob's scallops," is a classic French dish that is sure to impress your family and friends. This dish is made with tender scallops, a creamy sauce, and a crunchy breadcrumb topping, making it a decadent and delicious option for a special meal.

Although it may sound like a fancy and complicated dish, making Coquilles Saint-Jacques is surprisingly straightforward and can be easily whipped up in your own kitchen. With the right ingredients and a l...

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Ingredients

  • 2 tablespoons unsalted butter
  • ½ cup diced shallots
  • ½ pound white button mushrooms, sliced
  • salt and freshly ground black pepper to taste
  • 1 cup white wine
  • 1 pound sea scallops
  • ½ cup heavy whipping cream
  • 1 egg yolk
  • 2 teaspoons minced fresh tarragon
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper, or to taste
  • 4 large oven-safe scallop shells
  • ¼ cup shredded Gruyere cheese
  • 1 pinch paprika
  • 8 fresh tarragon leaves

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4

  • Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
  • Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
  • Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
  • Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
  • Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
  • Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
  • Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
  • Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

    • Nutrition

    374 cal.

    • Total Fat: 22g
    • Saturated Fat: 12g
    • Cholesterol: 162mg
    • Sodium: 319mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 26g
    • Vitamin C: 4mg
    • Calcium: 217mg
    • Iron: 4mg
    • Potassium: 768mg

    Categories

    Appetizer recipes
    Seafood recipes
    French recipes
    Baked recipes
    Gourmet recipes