How to Make Coquilles Saint-Jacques

Coquilles Saint-Jacques is a delicious scallop dish with a creamy sauce and Gruyère cheese. For something fancy, this is pretty easy to make!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 374 Calories

Ingredients

• 1 egg yolk
• 1 teaspoon lemon zest
• 1 cup white wine
• 2 tablespoons unsalted butter
• salt and freshly ground black pepper to taste
• 1 pinch paprika
• 1 pound sea scallops
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons minced fresh tarragon
• 4 large oven-safe scallop shells
• 8 fresh tarragon leaves
• 0.5 cup heavy whipping cream
• 0.25 cup shredded Gruyere cheese
• 0.5 cup diced shallots
• 0.5 pound white button mushrooms, sliced

Recipe Instructions

Step 1

Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.

Step 2

Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.

Step 3

Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.

Step 4

Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.

Step 5

Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

Step 6

Gather all ingredients.

Step 7

Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.

Step 8

Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.

Step 9

Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.