Easy Coquilles Saint-Jacques
A classic French seafood dish made simple! Tender scallops in a creamy mushroom and white wine sauce, topped with Gruyère cheese and breadcrumbs, broiled to golden perfection. Perfect as a starter or elegant main course.
Equipment
- 1 Skillet
- 1 Saucepan
- 1 Ramekins or scallop shells
- 1 Broiler or oven
Ingredients
- 1 lb 453 g sea scallops, cleaned and quartered
- 5 tbsp unsalted butter divided
- 1 shallot minced
- 1 leek white part only, sliced
- 1 cup seafood or chicken broth
- 2 tbsp lemon juice
- ½ tsp thyme
- ½ tsp salt
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup fresh breadcrumbs
- ½ cup grated Gruyère cheese
- 2 tbsp chopped parsley
Instructions
- Melt 2 tbsp butter in a skillet. Add shallot and leek; cook until soft. Add thyme and salt. Set aside.
- Add broth and lemon juice to the pan; bring to a gentle simmer for 2 minutes.
- Add remaining butter and flour to make a roux; cook 1 minute. Slowly whisk in cream; simmer until thickened.
- Combine scallops and vegetables with sauce; mix well.
- Spoon mixture into shells or ramekins; top with breadcrumbs and Gruyère.
- Broil 3–4 minutes until golden. Garnish with parsley and serve hot.
Notes
- Can be made ahead and refrigerated before broiling.
- Serve with rice, salad, or roasted vegetables.
- Substitute Parmesan or Swiss cheese if Gruyère is unavailable.