Coquilles St. Jacques

Coquilles St. Jacques is a timeless French classic that transforms tender bay scallops into an elegant, comforting meal. The scallops are gently poached in white wine and aromatics, then nestled in a velvety sauce enriched with heavy cream, egg yolks, and earthy sautéed mushrooms. Topped with a crisp mixture of buttered breadcrumbs and Parmesan, the dish is broiled until golden brown. The result is a luxurious contrast of textures: the delicate sweetness of the seafood, the rich creaminess of the sauce, and the crunchy topping. It feels special enough for a romantic dinner or a holiday celebration, yet comes together quickly enough for a sophisticated weeknight treat.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 526.7

Description

Coquilles St. Jacques is a timeless French classic that transforms tender bay scallops into an elegant, comforting meal. The scallops are gently poached in white wine and aromatics, then nestled in a velvety sauce enriched with heavy cream, egg yolks, and earthy sautéed mushrooms. Topped with a crisp mixture of buttered breadcrumbs and Parmesan, the dish is broiled until golden brown. The result is a luxurious contrast of textures: the delicate sweetness of the seafood, the rich creaminess of the sauce, and the crunchy topping. It feels special enough for a romantic dinner or a holiday celebration, yet comes together quickly enough for a sophisticated weeknight treat.

Ingredients

1/4 cup White Wine
1 pn Thyme
4 tablespoon Butter
1/2 small Onion
1/2 Bay Leaf
1 Parsley Sprig
3/4 pound Bay Scallops
1/4 pound Fresh Mushrooms -- chopped
1 tablespoon Lemon Juice
1 1/2 tablespoon Flour
1/2 cup Heavy Cream
2 Egg Yolks
1 Parmesean
2 sl Dried bread/crumbs

Directions

1
Preheat the broiler and prepare the topping by melting 1 tablespoon of butter and stirring it into the dried breadcrumbs until coated and moist.
2
In a medium saucepan, combine the white wine, thyme sprig, 1 tablespoon of butter, chopped onion, bay leaf, parsley sprig, and 1/4 cup of water.
3
Bring the liquid to a gentle simmer, then add the bay scallops and cook for 2-3 minutes until just opaque.
4
Remove the scallops from the liquid with a slotted spoon and set aside; strain the cooking broth and reserve it.
5
In the same saucepan, melt the remaining 3 tablespoons of butter over medium heat and sauté the chopped mushrooms until they release their moisture and begin to brown.
6
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to form a roux.
7
Gradually whisk in the reserved cooking broth and the heavy cream, bringing the mixture to a simmer.
8
Cook the sauce, stirring frequently, until it thickens and becomes smooth, about 3-4 minutes.
9
Remove the saucepan from heat and stir in the egg yolks and lemon juice to enrich the sauce.
10
Fold the cooked scallops and sautéed mushrooms into the creamy sauce, ensuring everything is well combined.
11
Divide the mixture evenly between two ovenproof gratin dishes or scallop shells.
12
Top each portion generously with the buttered breadcrumb mixture and a dash of grated Parmesan cheese.
13
Place under the broiler for 2-3 minutes, watching closely, until the topping is golden brown and bubbly.
14
Serve immediately while hot and crisp.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 526.7kcal

% Daily Value *
Total Fat 26.7g42%
Saturated Fat 15.0g75%
Cholesterol 95.0mg32%
Sodium 832.9mg35%
Total Carbohydrate 52.3g18%
Dietary Fiber 8.8g36%
Sugars 9.1g
Protein 20.3g41%

* 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: baking, bay, blending, breadcrumbs, broiling, butter, chopped, coquilles, cream, dried, flour, fresh, heavy, international, jacques, juice, leaf, lemon, main, mushrooms

Read it online: https://www.chefs-mate.com/recipe/coquilles-st-jacques/