Coquilles Saint-Jacques
A classic French dish of tender scallops in a creamy mushroom sauce, finished with a golden breadcrumb topping. Elegant enough for dinner parties and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 428
- Protein
- 32g
Ingredients
- 1 lb large sea scallops
- 3 tbsp butter
- 2 medium shallots, finely minced
- 8 oz white button mushrooms, sliced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- ½ cup Gruyère cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat scallops dry with paper towels and season lightly with salt and pepper.
- 2
Preheat oven to 400°F. If using scallop shells, lightly butter them; otherwise prepare 4 shallow baking dishes.
- 3
Heat 1 tbsp butter in a large skillet over medium-high heat. Sear scallops 2 minutes per side until golden. Transfer to a plate.
- 4
In the same skillet, melt remaining 2 tbsp butter. Add shallots and sauté 1 minute until fragrant.
- 5
Add sliced mushrooms and cook 4 minutes, stirring occasionally, until golden.
- 6
Deglaze pan with white wine, scraping up browned bits. Simmer 2 minutes until reduced by half.
- 7
Stir in cream, Dijon mustard, lemon juice, and thyme. Simmer 2 minutes until sauce thickens slightly. Season with salt and pepper.
- 8
Divide mushroom sauce among shells or baking dishes. Nestle scallops into sauce.
- 9
Mix panko, Gruyère, and parsley. Sprinkle evenly over each portion.
- 10
Bake 8-10 minutes until topping is golden and sauce bubbles at edges. Serve immediately.
Tools you’ll need
- 12-inch stainless steel skillet
- wooden spoon
- scallop shells or shallow baking dishes
- oven
- paper towels
- small bowl
- measuring spoons
- chef's knife
- cutting board
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