Coquilles Saint Jacques
User Reviews
5
Coquilles Saint Jacques
Description
The scallops are dried, seasoned lightly with salt and pepper, then seared briefly in vegetable oil over medium-high heat to develop a slight crust without overcooking. After removal, mushrooms are sautéed in butter alongside shallots and garlic for soft texture and flavor. The mixture is thickened with flour, then deglazed with dry white wine before stirring in cream and fresh oregano.
The scallops return to the sauce to warm through gently before transferring the mixture to baking dishes. The dish is topped with freshly grated Comté cheese, then baked or broiled until the cheese is melted, lightly browned, and bubbling, providing a savory, gratin finish that complements the delicate scallops.
The recipe allows for preparing ingredients ahead, refrigerating the assembled dishes without cheese for up to a day, then adding cheese and baking just before serving. This makes it convenient to serve fresh for a special meal.
Ingredients
- 12 sea scallop medium
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 tablespoons butter unsalted
- 4 ounces mushrooms chopped
- 2 shallot minced
- 2 tablespoons all-purpose flour
- 1 garlic minced, clove
- 1 cup white wine dry
- ½ cup heavy cream
- 1 tablespoon oregano chopped, fresh
- ¼ cup Comté cheese freshly grated
Instructions
- Blot and dry the sea scallops.
- Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides for about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.
- Melt 2 tablespoons of butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper.
- Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet.
- Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet from the heat.
- Preheat the broiler to high.
- Evenly divide among four shallow stoneware dishes.
- Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.
Notes
- You may prepare the scallops and sauce, divide evenly in serving dishes, and refrigerate covered (without cheese) for up to one day before baking.
- Place serving dishes on a cookie sheet before refrigerating and baking to avoid spills.
- When ready to serve, preheat oven to 350°F, remove cover, bake for 20 minutes, then add cheese and bake or broil until lightly browned and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 90mg | 30% |
| Sodium | 611mg | 25% |
| Potassium | 263mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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