Coquilles St. Jacques is a classic French dish that combines succulent bay scallops with a rich and creamy Béchamel sauce. This elegant dish is perfect for special occasions and is sure to impress your guests with its exquisite flavors and presentation. Whether served as an appetizer or a main course, the combination of tender scallops and cheesy sauce is simply sublime.
Ingredients
🧅 1 shallot, finely chopped
🍷 1/2 cup dry white wine
💧 1/2 cup water
🦐 1 pound bay scallops
🍂 1/4 teaspoon white pepper
🌶 1/4 teaspoon cayenne pepper
🧂 1/4 teaspoon ground sea salt
🍶 1 tablespoon cooking sherry
🧀 1/2 cup Gruyère cheese, grated (or substitute with Emmental or Comté)
🥛 1/4 cup heavy cream (optional, if sauce is too thick)
🥔 Mashed potatoes (for piping around the shells)
🧄 1 tablespoon finely chopped parsley
🧂 Coarse sea salt (for stabilizing shells on the baking sheet)
Instructions
1- Prepare the Scallops:
In a large saucepan, combine the chopped shallots, dry white wine, and water. Turn the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to medium and add the bay scallops.
Cook for 2 minutes, then use a slotted spoon to transfer the scallops to a bowl and set aside.
2- Reduce the Liquid:
- Continue to simmer the liquid left in the saucepan on medium heat until reduced to about one-third of its original volume.
3- Make the Sauce:
Add white pepper, cayenne pepper, and ground sea salt to the reduced liquid. Stir to combine.
Turn the heat down to low and add the cooking sherry and Gruyère cheese. Stir until the cheese is melted and blended.
If the sauce is too thick, add a little heavy cream to reach the desired consistency.
4- Combine with Scallops:
- Return the scallops and any accumulated juices back to the saucepan with the sauce. Stir to coat the scallops evenly.
5- Prepare for Baking:
Preheat the broiler with the rack positioned on the second level from the top.
Place scallop shells on a baking sheet covered with a layer of coarse sea salt to stabilize them.
Spoon the sauce and scallop mixture into each shell.
6- Decorate with Mashed Potatoes:
- Using a piping bag equipped with a large tip, pipe a ring of mashed potatoes around the outer edge of each shell.
7- Add Toppings:
- Sprinkle the remaining Gruyère cheese and chopped parsley over the top of each filled shell.
8- Broil:
- Transfer the baking sheet to the oven. Broil for 8 minutes or until the tops are golden brown.
9- Serve:
- Carefully remove from the oven and serve immediately while hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Large saucepan, slotted spoon, piping bag with large tip, baking sheet
Cooking Tips:
Ensure that the scallops are coated evenly with the sauce.
Adjust the seasoning based on your taste preferences.
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