Coquilles Saint-Jacques
This classic French appetizer features succulent scallops baked in a creamy white wine sauce, topped with a golden-brown gratin. It's an elegant dish perfect for special occasions or a sophisticated start to any meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 391 kcal
Allergen information: may contain celery, fish, gluten, milk, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gscallop, large, adductor muscle removed
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
sauce
- 30 gbutter
- 1 pcsshallot, finely chopped
- 60 mldry white wine
- 120 mlheavy cream
- 120 mlfish stock
- 15 gall-purpose flour
topping
- 60 ggruyere cheese, grated
garnish
- 15 gfresh parsley, chopped
Equipment
gratin dish · saucepan · cutting board · knife · whisk · oven
The method
Step by step
- 1
Preheat your oven to 200°C (390°F).
About 10 min
Cook’s note: This allows the oven to fully heat before you start baking.
- 2
Pat the scallops very dry with paper towels to ensure a good sear.
About 2 min
Cook’s note: Removing moisture is key for browning.
- 3
In a medium saucepan, melt the butter over medium heat.
About 1 min
- 4
Add the shallot and cook until softened, about 2-3 minutes.
About 3 min
Cook’s note: Do not let it brown.
- 5
Stir in the flour and cook for 1 minute to create a roux.
About 1 min
Cook’s note: This will thicken the sauce.
- 6
Gradually whisk in the white wine, fish stock, and heavy cream, ensuring no lumps form.
About 2 min
Cook’s note: Whisk constantly to keep the sauce smooth.
- 7
Bring the sauce to a gentle simmer and cook for 5 minutes, or until it thickens slightly.
About 5 min
Cook’s note: The sauce should coat the back of a spoon.
- 8
Season the sauce with salt and black pepper to taste.
- 9
Gently fold the scallops into the sauce.
About 1 min
Cook’s note: Avoid overmixing to keep the scallops intact.
- 10
Divide the scallop mixture among four oven-safe gratin dishes or scallop shells.
About 2 min
Cook’s note: Traditional scallop shells make for a beautiful presentation.
- 11
Sprinkle the grated gruyere cheese evenly over the top of each dish.
About 1 min
- 12
Bake for 10-12 minutes, or until the sauce is bubbly and the cheese is golden brown.
About 12 min
Cook’s note: Keep an eye on them to prevent burning the cheese.
- 13
Garnish with fresh parsley before serving immediately.
Cook’s note: A little green adds freshness and color.
Per serving
Nutrition
- Calories
- 391.2kcal
- Protein
- 29.1g
- Carbs
- 10.7g
- Fat
- 23.5g
- Fibre
- 0.6g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Coquilles Saint-Jacques in an airtight container in the refrigerator.
Reheat gently in the oven at 160°C (325°F) until warmed through, covering with foil to prevent drying.
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