We’re going to show you How To Make Scallops Coquilles St. Jacques. An easy and impressive scallop dish that’s great as an appetizer or if you increase the serving size, as an entree.
The classic French preparation of scallops in a creamy sauce, under a crust of cheese. Nothing about that sounds bad right? These big, bold and beautiful sea scallops are served in small shallow dishes and are the perfect start to a meal. If you’re like me and absolutely go bonkers for scallops you may want to increase the portion and make it into an entree. No shame in my scallop game.
Coquilles is the French word for scallops. Everything sounds better in romance languages amiright? Point. I’m serving Coquilles St. Jacques or I’m serving gratineed scallops. Right.
I came across this easy and elegant recipe in the new Le Creuset cookbook and I knew that this would be the first recipe I would make from the book.
Their version of Coquilles St. Jacques is scallops nestled in a bed of creamy mushroom sauce that’s topped with cheese and then broiled until browned and bubbly. It makes for a beautiful entree that matches well with a green salad, white wine and good conversation.
Looking to impress your guests? This dish will surely do that. It comes together quickly so you’ll have minimal cooking time. Add the same wine you’re cooking with, a salad and perhaps a little creme brulee to finish off the menu and I’m coming over.
Was that too forward?
How To Pick The Best Scallops?
Look for dry pack scallops they are less likely to be waterlogged and mushy. The only time you want mushy is with oatmeal and this is most definitely not oatmeal. Fresh scallops should have a sweet, subtle aroma and a pink tint.
When you’re searing them, resist the urge to flip them constantly. Once is enough. The scallops will release easily from the pan when lifted with tongs when they’re READY. If they’re sticking, they’re not ready to flip. Patience my pretties.
Want more SCALLOPS? Try these ..
Recipe slightly adapted from the Le Crueuset – A Collection of Recipe From our French Table Cookbook. Thank you to Le Creuset for sending me a complimentary copy of the cookbook.
- 12 medium sea scallops
- kosher salt/black pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter - divided
- 4 ounces fresh mushrooms - chopped
- 2 shallots - minced
- 1 garlic clove - minced
- 2 tablespoons all purpose flour
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme
- 1/4 cup grated Comte cheese
- Blot scallops with paper towel. Season with salt and pepper.
- Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.
- Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
- Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
- Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
- De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
- Stir in cream and thyme and bring to a simmer.
- Preheat broiler to high.
- Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
- Broil until the cheese is browned and bubbling. 2-3 minutes.
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