Coquille St Jacques Scallops

Indulge in the classic elegance of Coquille St Jacques Scallops, a timeless French dish that pairs tender poached sea scallops with a velvety cream and mushroom sauce, all crowned with a golden Gruyère and breadcrumb topping. This luxurious recipe combines the delicate sweetness of scallops with the richness of dry white wine, fish stock, and earthy button mushrooms, creating a deeply satisfying flavor profile. Perfectly baked to achieve a bubbling, crispy gratin surface, this dish is as visually stunning as it is flavorful. Ideal for special occasions or an impressive dinner party centerpiece, Coquille St Jacques is served in individual scallop shells or baking dishes, garnished with a touch of fresh parsley for a truly sophisticated presentation. Prepare this decadent seafood delight in just under an hour and savor a taste of French coastal cuisine in your own home!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Sea scallops
• 120 milliliters Dry white wine
• 120 milliliters Fish stock
• 150 grams Button mushrooms
• 60 grams Butter
• 30 grams All-purpose flour
• 120 milliliters Heavy cream
• 100 grams Gruyère cheese
• 50 grams Breadcrumbs
• 1 medium Shallot
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Clean the sea scallops, pat them dry with a paper towel, and set aside.

Step 3

Finely chop the shallot and slice the mushrooms thinly.

Step 4

In a large skillet, melt 30 grams of butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes.

Step 5

Add the sliced mushrooms to the skillet and cook for 5 minutes or until tender and slightly browned.

Step 6

Pour in the white wine and fish stock. Bring to a gentle simmer, then add the scallops to the skillet.

Step 7

Poach the scallops in the liquid for 2-3 minutes per side, ensuring they are just opaque. Remove the scallops and set aside, reserving the liquid in the skillet.

Step 8

In a separate saucepan, melt the remaining 30 grams of butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes.

Step 9

Gradually add the reserved poaching liquid to the roux, whisking constantly to form a smooth sauce. Reduce heat to low and stir in the heavy cream, salt, and black pepper. Simmer gently until the sauce thickens, about 5 minutes.

Step 10

Arrange the poached scallops in individual scallop shells or small baking dishes.

Step 11

Spoon the mushroom and cream sauce evenly over the scallops.

Step 12

Grate the Gruyère cheese and mix it with the breadcrumbs in a small bowl. Sprinkle the mixture generously over the top of each dish.

Step 13

Place the dishes on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the top is golden and bubbling.

Step 14

Remove from the oven, garnish with freshly chopped parsley, and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1302.6g)

Amount per serving	% Daily Value*
Calories	2300.9

Total Fat 129.8g	0%
Saturated Fat 71.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 586.1mg	0%
Sodium 7792.9mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 5.7g	0%
Total Sugars 11.7g
Protein 152.6g	0%

Vitamin D 33.6IU	0%
Calcium 1164.5mg	0%
Iron 7.8mg	0%
Potassium 2454.6mg	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: 53.1%

Protein: 27.7%

Carbs: 19.2%