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Coquilles Saint-Jacques Gratinées

Serves 4 to 6 Entree seafood, Fish

Coquilles Saint-Jacques Gratinées

Coquilles Saint-Jacques Gratinées is a beloved dish from the coastal regions of Normandy and Brittany, where the sea's bounty graces everyday tables. In these homes, the arrival of scallops signals a simple yet inviting meal, with the dish's rich aroma drawing family members to the kitchen. This version embraces the tradition of straightforward, hearty flavors, showcasing the local scallops at their best.

This luxurious dish features tender sea scallops in a creamy sauce of shallots, mushrooms, and white wine, topped with Gruyère for a golden crust, offering a comforting celebration of the sea's gifts with perfectly balanced seasoning.

Ingredients

  • 12sea scallops
  • 200 gbutton mushrooms — sliced
  • 2shallots — minced
  • 150 mldry white wine
  • 150 mlheavy cream
  • 40 gbutter
  • 40 gGruyère — grated
  • to tastefine salt and white pepper

Method

  1. Begin by preparing the scallops. Rinse the 12 sea scallops under cold water and pat them dry with paper towels. Trim any tough muscle attached to the side of each scallop. This ensures they will cook evenly and not release excess water into the dish.
  2. Slice the 200 g button mushrooms thinly and finely chop the 2 shallots. Set a medium skillet over medium heat and melt 20 g of the butter. Add the shallots and sauté until they become translucent and fragrant, about 3 minutes. Then, add the mushrooms and cook until they release their moisture and turn golden brown, stirring occasionally.
  3. Pour in 150 ml of dry white wine into the skillet with the mushrooms and shallots. Increase the heat slightly to bring the wine to a simmer, allowing it to reduce by half. This concentrates the flavors and creates a rich base for the scallops.
  4. In a separate large skillet, melt the remaining 20 g of butter over medium-high heat. Add the scallops in a single layer, ensuring they do not touch each other. Sear them for about 1-2 minutes on each side until they are just opaque and have a slight golden crust. Remove them from the skillet and set aside.
  5. Reduce the heat to medium and pour 150 ml of heavy cream into the skillet with the wine and mushroom mixture. Stir gently and let it simmer until it thickens slightly, coating the back of a spoon. Season to taste with fine salt and white pepper.
  6. Preheat your oven's broiler. Arrange the scallops in individual gratin dishes or a single ovenproof dish. Pour the creamy mushroom sauce over the scallops, ensuring they are well covered.
  7. Grate 40 g of Gruyère cheese and sprinkle it evenly over the top of the scallops and sauce. Place the dish under the broiler until the cheese melts and forms a golden-brown crust, watching closely to prevent burning.
  8. Remove from the oven and serve immediately, allowing the rich aroma of the gratin to invite everyone to the table. The scallops should be tender and the sauce creamy, with a delightful cheesy topping.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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