Coquilles St. Jacques Recipe

Prepare scallops

Pat scallops dry very well with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp pepper. Let sit at room temperature for 5–10 minutes while preparing sauce.

Sear scallops

Heat a large sauté pan over medium-high heat. Add 3 tbs unsalted butter and let it foam. When butter is hot and just starting to brown, add scallops in a single layer without crowding (do in two batches if needed). Sear 1.5–2 minutes on the first side until a deep golden crust forms, flip and cook 30–45 seconds more until just opaque. Remove scallops to a plate and tent loosely with foil.

Assemble coquilles

Preheat broiler to high (or oven to 450°F/230°C). Divide the mushroom cream sauce evenly among four oven-safe coquille shells or small gratin dishes (about 6–8 oz each). Place three seared scallops atop the sauce in each shell. Sprinkle each portion with ~3/4 tbs grated Comté and about 3/4 tbs breadcrumbs (total 3 tbs cheese, 3 tbs crumbs). Finish with a small pat of butter if desired (optional).

Gratinate

Place shells on a baking sheet and broil 2–4 minutes until cheese is melted, breadcrumbs are golden and sauce is bubbling. Watch closely to avoid burning. Remove from oven and let rest 1 minute.

Garnish and serve

Sprinkle each coquille with chopped parsley and a few drops of lemon juice to brighten. Serve immediately with crusty bread.

Cook aromatics

In a medium skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Sauté mushrooms

Increase heat to medium-high, add the sliced mushrooms and cook without stirring for 1–2 minutes to encourage browning, then stir and continue to cook 4–5 minutes until they release liquid and become golden.

Deglaze & reduce

Pour in 1 tbs dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce for 1–2 minutes. Add 60 ml fish or chicken stock and simmer 2–3 minutes to concentrate flavor.

Finish sauce

Lower heat to medium-low and stir in 120 ml heavy cream, 1 tsp Dijon mustard and 1 tsp fresh thyme. Simmer gently 3–4 minutes until sauce coats the back of a spoon and is slightly thickened. Taste and season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Keep warm while searing scallops.