Coquille St Jacques

Delight your taste buds with the luxurious flavors of Coquille St Jacques, a classic French dish that epitomizes elegance and indulgence. This recipe features tender, pan-seared scallops nestled in a velvety white wine and cream sauce, perfectly complemented by the subtle sweetness of sautéed shallots. Topped with a golden, crispy layer of Gruyère cheese, breadcrumbs, and fresh parsley, these individual servings are baked to bubbly perfection in ramekins or traditional scallop shells. Perfect as an appetizer or a sophisticated main course, Coquille St Jacques is easy to prepare yet offers restaurant-quality results, ready in just 35 minutes. Serve with a wedge of lemon for a zesty finish, and watch this timeless dish become a favorite at your table. Ideal for dinner parties or romantic evenings, this recipe is a celebration of French culinary artistry!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 grams Scallops
• 2 tablespoons Unsalted butter
• 2 small, finely chopped Shallots
• 120 milliliters Dry white wine
• 180 milliliters Heavy cream
• 1 teaspoon All-purpose flour
• 60 grams, grated Gruyère cheese
• 3 tablespoons Breadcrumbs
• 1 tablespoon, chopped Parsley
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Olive oil
• 0.5 whole, for garnish Lemon

Directions

Step 1

Preheat your oven to 200°C (400°F) and position the rack in the top third of the oven.

Step 2

Rinse the scallops and pat them dry with paper towels. Season them lightly with salt and pepper.

Step 3

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the scallops and sear for 1-2 minutes per side, until just lightly browned (they will finish cooking in the oven). Remove the scallops from the skillet and set aside.

Step 4

In the same skillet, melt the remaining 1 tablespoon of butter. Add the finely chopped shallots and sauté them over low heat until softened, about 2-3 minutes.

Step 5

Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly to form a roux.

Step 6

Gradually pour in the white wine, stirring until the mixture thickens slightly. Then, add the heavy cream and stir until fully incorporated into a smooth, creamy sauce.

Step 7

Return the scallops to the skillet, ensuring they are coated in the sauce. Remove from heat.

Step 8

Distribute the scallops and sauce evenly among four oven-safe ramekins or scallop shells.

Step 9

In a small bowl, combine the grated Gruyère cheese, breadcrumbs, olive oil, and chopped parsley. Sprinkle this mixture evenly over the scallops in the ramekins.

Step 10

Place the ramekins on a baking sheet and broil in the preheated oven for 8-10 minutes, or until the topping is golden and bubbling.

Step 11

Carefully remove the ramekins from the oven and let them cool for 2-3 minutes.

Step 12

Serve the Coquille St Jacques with a fresh lemon wedge on the side for garnish. Enjoy!

Nutrition Facts

Serving size	(358.3g)

Amount per serving	% Daily Value*
Calories	885.4

Total Fat 59.6g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 2.4g
Cholesterol 128mg	0%
Sodium 2231.1mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 4.4g	0%
Total Sugars 9.5g
Protein 25.8g	0%

Vitamin D 14.4IU	0%
Calcium 675.9mg	0%
Iron 3.6mg	0%
Potassium 409.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 12.4%

Carbs: 23.1%