Coquilles St. Jacque Recipe

Prep scallops

Rinse scallops briefly under cold water and pat completely dry with paper towels. Remove side muscle if not already removed. Season both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter has melted and foam subsides and the pan is shimmering, add scallops spaced apart (work in two batches if needed). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and cook 1–1.5 minutes more until just opaque in center. Remove scallops to a plate and finish with 1 tsp lemon juice. Keep warm.

Cook aromatics

Wipe the scallop pan if there are large stuck bits, leaving browned fond. Reduce heat to medium and add 1 tbsp butter and 1 tsp olive oil. Add the minced shallot and sauté 1–2 minutes until softened but not colored. Add the minced garlic and cook 30 seconds until fragrant.

Sauté mushrooms

Add the chopped mushrooms and increase heat to medium-high. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates and the mushrooms begin to brown, about 6–8 minutes.

Deglaze

Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (2–3 minutes).

Simmer sauce

Add 120 ml chicken or fish stock and 120 ml heavy cream. Stir in 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Taste and adjust seasoning. If you prefer a smoother sauce, pulse briefly with an immersion blender for a silkier texture (optional). Keep warm.

Prepare breadcrumbs

Preheat broiler (or oven to 220°C / 425°F) and position rack about 6–8 inches from heat. In a small bowl, combine 50 g fresh breadcrumbs, 1 tbs melted butter, 20 g grated Parmesan (if using), 1 tbsp chopped parsley and 1/2 tsp lemon zest. Toss until breadcrumbs are evenly coated.

Assemble coquilles

Choose individual shallow gratin dishes or a single shallow ovenproof dish. Spoon a generous layer of the warm mushroom cream sauce into each dish (roughly 2–3 tbs per small plate). Place 3 scallops atop the sauce in each dish (for 12 scallops total makes 4 small plates). Sprinkle each portion with an even amount of grated Comté (about 20 g per plate). Top with a light sprinkling of the buttery breadcrumbs mixture.

Grill to finish

Place assembled dishes under the preheated broiler or in the oven and broil/bake until the cheese is bubbly and breadcrumbs are golden brown, about 3–5 minutes—watch closely to avoid burning. Remove carefully from oven.

Finish & serve

Garnish with remaining chopped parsley, a pinch of lemon zest, and microgreens or frisée if using. Serve immediately with lemon wedges on the side so diners can add a squeeze of lemon to taste.