5 from 429 votes
Coquilles Saint Jacques
Coquilles Saint Jacques is a classic seafood dish featuring seared sea scallops served in a creamy mushroom and shallot sauce, topped with grated Comté cheese and lightly browned. The recipe builds flavor with garlic, white wine, and herbs and finishes with a gratin style crisp cheese crust. The scallops remain tender and just cooked, balanced by the rich sauce and melted cheese topping.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
people
Calories:
372 kcal
Course:
Appetizer, Dinner
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 372
% 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.