AppetizerMain Course

Coquilles Saint-Jacques

Name: Coquilles Saint-Jacques
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: french
Ingredients: 450 g scallop large, adductor muscle removed; 30 g butter; 1 pcs shallot finely chopped; 60 ml dry white wine; 120 ml heavy cream; 120 ml fish stock; 15 g all-purpose flour; 60 g gruyere cheese grated; 15 g fresh parsley chopped; 1 pinch salt; 1 pinch black pepper freshly ground

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

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

68%Score

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

Storage

Store any leftover Coquilles Saint-Jacques in an airtight container in the refrigerator.

Reheating

Reheat gently in the oven at 160°C (325°F) until warmed through, covering with foil to prevent drying.