Coquilles Saint Jacques Parisienne

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Servings: 4 Difficulty: Advanced
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Elegant scallops in a creamy mushroom and white wine sauce, baked with a golden breadcrumb crust.
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This classic French dish features tender scallops nestled in a rich, velvety sauce infused with fresh mushrooms, shallots, and dry white wine. The creamy béchamel base is enriched with egg yolks and heavy cream, creating a luxurious texture that coats each bite. Topped with buttered breadcrumbs and browned under the broiler, the result is a perfect contrast of crispy top and silky interior. It is an impressive yet approachable entree, ideal for date nights or special dinner parties. Serve immediately while hot for the best flavor and texture.

Coquilles Saint Jacques Parisienne recipe image
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Coquilles Saint Jacques Parisienne

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 273.6

Description

This classic French dish features tender scallops nestled in a rich, velvety sauce infused with fresh mushrooms, shallots, and dry white wine. The creamy b&# 195;©chamel base is enriched with egg yolks and heavy cream, creating a luxurious texture that coats each bite. Topped with buttered breadcrumbs and browned under the broiler, the result is a perfect contrast of crispy top and silky interior. It is an impressive yet approachable entree, ideal for date nights or special dinner parties. Serve immediately while hot for the best flavor and texture.

Ingredients

Directions

  1. Bring 1 1/2 cups of dry white wine and a bouquet garni to a boil in a saucepan.
  2. Add 2 pounds of washed scallops and salt to taste; simmer gently for 3 minutes until just tender.
  3. Drain the scallops, reserving the broth, then cut the scallops into fine pieces.
  4. Clean and chop 1/2 pound of fresh mushrooms.
  5. In a saucepan, combine mushrooms, finely chopped shallots or onion, 2 tablespoons butter, 2 tablespoons water, 1 tablespoon chopped parsley, and lemon juice.
  6. Cover and simmer the mushroom mixture for 10 minutes, then strain and add the liquid to the reserved wine broth.
  7. Melt 1/4 cup butter in a saucepan, add 1/4 cup flour, and stir to form a smooth roux.
  8. Gradually whisk in the combined hot broths from the scallops and mushrooms.
  9. Cook the sauce, stirring constantly, until thickened and smooth.
  10. Remove from heat and stir in egg yolks beaten with heavy cream and a little of the hot sauce to temper them.
  11. Correct seasoning and fold in the chopped scallops, shallots, and mushrooms.
  12. Fill scallop shells or ramekins with the mixture, piling high in the center.
  13. Sprinkle generously with bread crumbs and dot with butter.
  14. Brown in a hot oven (400ðF (204ðC)) or under the broiler until golden.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 273.6kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.5g3%
Cholesterol 79.5mg27%
Sodium 1274.8mg54%
Total Carbohydrate 14.6g5%
Dietary Fiber 0.0g0%
Sugars 12.8g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, french cuisine, coquilles saint jacques, seafood dinner, creamy sauce, mushrooms, white wine, bechamel, breadcrumb topping, elegant entree, date night meal, baked scallops, shallots, heavy cream, classic french, comfort food, special occasion
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