Creamy Cheesy Coquilles St Jacques Scallops

Indulge in the luxurious flavors of Creamy Cheesy Coquilles St. Jacques Scallops, a timeless French-inspired dish that’s perfect for a special occasion or an elegant dinner at home. Succulent seared scallops are nestled in a velvety sauce infused with dry white wine, fish stock, and a hint of cream before being crowned with a golden, bubbly topping of Gruyère, Parmesan, and breadcrumbs. This decadent seafood recipe combines creamy textures, a delightful crunch, and a touch of sophistication, making it an irresistible choice for lovers of gourmet flavors. Serve this show-stopping dish straight from the oven in individual ramekins, garnished with fresh parsley, and pair it with crusty bread or a crisp side salad for the ultimate bistro-style experience. Perfectly balanced and irresistibly cheesy, this dish is sure to be a standout on any table!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Scallops
• 60 grams Unsalted butter
• 2 large, finely chopped Shallots
• 125 milliliters Dry white wine
• 125 milliliters Fish stock
• 150 milliliters Heavy cream
• 100 grams, grated Gruyère cheese
• 30 grams, grated Parmesan cheese
• 50 grams Breadcrumbs
• 1 tablespoon All-purpose flour
• 1 tablespoon Olive oil
• 1 tablespoon, finely chopped Fresh parsley
• 1 teaspoon or to taste Salt
• 0.5 teaspoon or to taste Black pepper

Directions

Step 1

Preheat your oven to 220°C (425°F).

Step 2

Pat the scallops dry with paper towels and season them lightly with salt and black pepper.

Step 3

Heat 30 grams of butter and the olive oil in a large skillet over medium heat. Sear the scallops for about 1 minute per side until lightly golden. Remove and set them aside on a plate.

Step 4

In the same skillet, melt the remaining butter and sauté the finely chopped shallots until softened, about 3 minutes.

Step 5

Sprinkle the shallots with the flour, stir, and cook for 1 minute to form a roux.

Step 6

Gradually whisk in the white wine and fish stock, stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes to thicken slightly.

Step 7

Pour in the heavy cream, season with a pinch of salt and black pepper, and stir well. Reduce the heat to low and simmer until the sauce is creamy and coats the back of a spoon, about 5 minutes.

Step 8

Return the scallops to the skillet with the sauce, spooning some over the scallops.

Step 9

Divide the scallops and sauce between four oven-safe ramekins or small baking dishes.

Step 10

Mix the grated Gruyère, Parmesan, and breadcrumbs in a small bowl. Sprinkle this mixture generously over the top of each ramekin.

Step 11

Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the top is golden and bubbly.

Step 12

Remove the ramekins from the oven, garnish with chopped parsley, and serve hot with crusty bread or a side salad.

Nutrition Facts

Serving size	(1274.3g)

Amount per serving	% Daily Value*
Calories	2451.1

Total Fat 162.9g	0%
Saturated Fat 87.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 580.1mg	0%
Sodium 5865.8mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 5.6g	0%
Total Sugars 13.0g
Protein 130.3g	0%

Vitamin D 24IU	0%
Calcium 1422.3mg	0%
Iron 7.4mg	0%
Potassium 1890.1mg	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: 62.7%

Protein: 22.3%

Carbs: 15.0%