Coquilles Saint-Jacques

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 200°C (390°F).

   Ongeveer 10 min

   Tip van de kok: This allows the oven to fully heat before you start baking.

2. 2

   Pat the scallops very dry with paper towels to ensure a good sear.

   Ongeveer 2 min

   Tip van de kok: Removing moisture is key for browning.

3. 3

   In a medium saucepan, melt the butter over medium heat.

   Ongeveer 1 min

4. 4

   Add the shallot and cook until softened, about 2-3 minutes.

   Ongeveer 3 min

   Tip van de kok: Do not let it brown.

5. 5

   Stir in the flour and cook for 1 minute to create a roux.

   Ongeveer 1 min

   Tip van de kok: This will thicken the sauce.

6. 6

   Gradually whisk in the white wine, fish stock, and heavy cream, ensuring no lumps form.

   Ongeveer 2 min

   Tip van de kok: Whisk constantly to keep the sauce smooth.

7. 7

   Bring the sauce to a gentle simmer and cook for 5 minutes, or until it thickens slightly.

   Ongeveer 5 min

   Tip van de kok: The sauce should coat the back of a spoon.

8. 8

   Season the sauce with salt and black pepper to taste.

9. 9

   Gently fold the scallops into the sauce.

   Ongeveer 1 min

   Tip van de kok: Avoid overmixing to keep the scallops intact.

10. 10

    Divide the scallop mixture among four oven-safe gratin dishes or scallop shells.

    Ongeveer 2 min

    Tip van de kok: Traditional scallop shells make for a beautiful presentation.

11. 11

    Sprinkle the grated gruyere cheese evenly over the top of each dish.

    Ongeveer 1 min

12. 12

    Bake for 10-12 minutes, or until the sauce is bubbly and the cheese is golden brown.

    Ongeveer 12 min

    Tip van de kok: Keep an eye on them to prevent burning the cheese.

13. 13

    Garnish with fresh parsley before serving immediately.

    Tip van de kok: A little green adds freshness and color.