Coquilles St Jacques

Indulge in the timeless elegance of Coquilles St Jacques, a classic French dish that combines tender scallops with a velvety white wine cream sauce and a golden, cheesy breadcrumb topping. Perfectly portioned in scallop shells or ramekins, this recipe tantalizes the palate with the delicate sweetness of scallops, the aromatic richness of sautéed shallots, and a hint of nutmeg for added warmth. The luscious sauce, thickened with a buttery roux and enriched with Gruyère cheese, envelopes the scallops in pure decadence, while the crispy breadcrumb crust adds a satisfying crunch. Ideal as an appetizer or a show-stopping main course, this recipe is oven-baked to perfection and finished with fresh parsley for a touch of brightness. Whether you're hosting a dinner party or seeking a gourmet treat, Coquilles St Jacques brings refined French cuisine straight to your table.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 450 g scallops
• 120 ml dry white wine
• 60 g unsalted butter
• 2 small shallots
• 15 g all-purpose flour
• 180 ml heavy cream
• 60 g gruyère cheese
• 50 g breadcrumbs
• 15 g parsley
• 1 to taste salt
• 1 to taste black pepper
• 1 pinch nutmeg

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Rinse the scallops under cold water, pat them dry with paper towels, and set aside.

Step 3

Finely chop the shallots and parsley.

Step 4

In a skillet over medium heat, melt 30g of butter. Add the shallots and sauté until translucent, about 2-3 minutes.

Step 5

Add the scallops to the skillet and pour in the white wine. Simmer for 2-3 minutes, until the scallops are just slightly firm but not fully cooked. Remove the scallops and set aside, reserving the cooking liquid.

Step 6

In a small saucepan, melt the remaining 30g of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.

Step 7

Gradually whisk in the reserved cooking liquid and heavy cream, ensuring no lumps form. Simmer for 3-4 minutes until the mixture thickens.

Step 8

Season the sauce with salt, black pepper, and a pinch of nutmeg. Remove from heat and stir in half of the chopped parsley.

Step 9

Divide the scallops into 4 oven-safe scallop shells or ramekins.

Step 10

Pour the sauce evenly over the scallops, ensuring they are well-coated.

Step 11

In a small bowl, mix the breadcrumbs and gruyère cheese. Sprinkle the mixture evenly over the scallops.

Step 12

Place the ramekins on a baking sheet and bake in the preheated oven for 10 minutes, or until golden and bubbling. For an extra crispy top, broil for an additional 1-2 minutes.

Step 13

Garnish with the remaining parsley and serve immediately.

Nutrition Facts

Serving size	(1018.8g)

Amount per serving	% Daily Value*
Calories	2081.3

Total Fat 136.9g	0%
Saturated Fat 78.8g	0%
Polyunsaturated Fat 1.8g
Cholesterol 513.9mg	0%
Sodium 5037.0mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 9.8g
Protein 97.7g	0%

Vitamin D 14.4IU	0%
Calcium 743.0mg	0%
Iron 7.8mg	0%
Potassium 1640.4mg	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: 62.8%

Protein: 19.9%

Carbs: 17.3%