Seafood Coquille St Jacques

Elevate your seafood experience with this elegant and decadent Seafood Coquille St. Jacques, a classic French-inspired dish that impresses every time. Tender sea scallops and succulent shrimp are nestled in a creamy white wine and mushroom sauce, then topped with a golden, cheesy breadcrumb crust made with Gruyere and fresh parsley. This luxurious recipe combines the richness of heavy cream, the umami of mushrooms, and the savory crunch of a perfectly baked gratin topping. Perfectly portioned in individual ramekins, it's an ideal choice for entertaining or a romantic dinner for two. With straightforward preparation and a balance of textures and flavors, this timeless dish brings restaurant-quality indulgence to your home kitchen.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Sea scallops
• 12 pieces Shrimp, peeled and deveined
• 1 cup White mushrooms, sliced
• 0.5 cup Dry white wine
• 0.75 cup Heavy cream
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 tablespoons Shallots, finely minced
• 2 cloves Garlic, minced
• 0.5 cup Breadcrumbs
• 0.5 cup Gruyere cheese, shredded
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease individual gratin dishes or ramekins.

Step 2

Pat dry the scallops and shrimp with a paper towel. Season lightly with salt and black pepper.

Step 3

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the scallops for 1 minute on each side until lightly golden. Remove from the skillet and set aside.

Step 4

In the same skillet, cook the shrimp for about 2 minutes until they turn pink. Remove and set aside.

Step 5

Add 1 tablespoon of butter to the skillet. Lower the heat to medium. Add the minced shallots, garlic, and sliced mushrooms. Sauté until mushrooms are tender and have released their moisture, about 5 minutes.

Step 6

Stir in the flour, cooking for 1 minute while stirring constantly to eliminate the raw flavor.

Step 7

Slowly pour in the white wine while whisking to ensure no lumps form. Cook for 2 minutes to reduce slightly.

Step 8

Add the heavy cream and continue stirring until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.

Step 9

Gently mix the scallops and shrimp into the sauce, ensuring they are well coated.

Step 10

Spoon the seafood mixture evenly into prepared ramekins.

Step 11

In a small bowl, mix together breadcrumbs, Gruyere cheese, and chopped parsley.

Step 12

Sprinkle the breadcrumb and cheese mixture generously over the top of each ramekin.

Step 13

Dot the tops with the remaining 1 tablespoon of butter, cut into small pieces.

Step 14

Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the tops are bubbly and golden brown. For an extra crispy topping, you can broil for 1-2 minutes after baking.

Step 15

Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1129.1g)

Amount per serving	% Daily Value*
Calories	2226.1

Total Fat 136.2g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 832.1mg	0%
Sodium 5249.4mg	0%
Total Carbohydrate 83.8g	0%
Dietary Fiber 3.8g	0%
Total Sugars 7.1g
Protein 146.1g	0%

Vitamin D 20IU	0%
Calcium 737.0mg	0%
Iron 6.9mg	0%
Potassium 2145.4mg	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: 57.1%

Protein: 27.2%

Carbs: 15.6%