Coquilles St. Jacques (Scallops with Mushrooms)

1
Marsha Gardner

By
@mrdick1950

An Elegant dish for any special occasion. I use scallop shells, but you may use individual ramekins to serve.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4

Ingredients

4 Tbsp
butter, unsalted
2 Tbsp
shallots, finely chopped
2 c
mushrooms, thinly sliced
kosher salt and freshly ground black pepper to taste
1/2 c
dry white wine
1 lb
sea or bay scallops
2 Tbsp
all purpose flour
1/2 c
milk
1 c
plus 2 tablespoons heavy cream
pinch
cayenne pepper

TOPPING

1/3 c
gruyere cheese
3 Tbsp
bread crumbs
2 Tbsp
butter, unsalted, melted

How to Make Coquilles St. Jacques (Scallops with Mushrooms)

Step-by-Step

  • 1Melt 1 tablespoon butter in a saucepan and saute` the shallots. Cook briefly and then add the mushrooms. Cook until wilted and add salt, pepper and wine.
  • 2Add scallops and bring to a boil. Cook until scallops are heated through, stirring gently as necessary. Take care not to let scallops overcook or they will toughen.
  • 3Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
  • 4Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
  • 5Add the milk and the 1 cup of cream. Cook for about 5 minutes. Add salt and pepper to taste along with a pinch of cayenne pepper.
  • 6Whip remaining 2 tablespoons cream and fold into the sauce.
  • 7Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
  • 8Spoon sauce over the scallop.

    Preheat the broiler to high.
  • 9TOPPING:
    Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

Printable Recipe Card

About Coquilles St. Jacques (Scallops with Mushrooms)

Course/Dish: Fish, Seafood
Regional Style: French