Coquilles San Jacques W/ Caviar And Black Truffle Recipe
Make Coquilles San Jacques W/ Caviar And Black Truffle Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scallops & Toppings
Mornay Sauce (Creamy Cheese Sauce)
Finish & Garnish
Method
Scallops & Toppings
- 1
Prepare scallops
Pat scallops very dry with paper towels. Remove and discard any side muscle. Season both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper.
- 2
Sear scallops
Heat a large heavy skillet over high heat until very hot. Add 1 tbs neutral oil and 1 tbs unsalted butter. When foam subsides and butter is fragrant, add scallops spaced apart. Sear 1.5–2 minutes per side without moving until a deep golden-brown crust forms. Remove scallops from pan and keep warm on a plate tented with foil.
- 3
Deglaze
Lower heat to medium, add 1 tbs finely chopped shallot to the same pan and sauté 30 seconds. Carefully pour in 60 ml dry white wine and scrape up browned bits, simmer 1 minute. Optional: add 15 ml brandy/cognac and flambé to burn off alcohol (stand back). Add 1 tbs lemon juice and swirl, then spoon pan juices over scallops.
- 4
Finish with caviar & truffle
Place two scallops per serving on warm shells or small shallow gratin dishes. Top each group with a spoonful (about 7–10 g) of chilled caviar and shave or thinly slice black truffle over the top. Keep caviar chilled until the last possible moment; do not heat caviar.
Mornay Sauce (Creamy Cheese Sauce)
- 5
Make roux
In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour taste cooks out and the mixture turns pale golden (do not brown).
- 6
Add milk & cream
Slowly whisk in 250 ml whole milk until smooth. Add 60 ml heavy cream. Bring to a gentle simmer, whisking constantly, until the sauce thickens slightly (about 3–5 minutes).
- 7
Finish sauce
Reduce heat to low and stir in 60 g grated Gruyère and 30 g grated Parmesan until melted and smooth. Whisk in 1/2 tsp Dijon mustard, 1/8 tsp freshly grated nutmeg, 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. Keep sauce warm; do not boil after adding cheese.
- 8
Optional broil step
If you prefer the traditional gratin finish, preheat broiler. Spoon a thin layer of Mornay sauce atop each scallop group, sprinkle with a pinch more grated Gruyère, and broil 1–2 minutes until bubbly and lightly browned. If broiling, do NOT broil after adding caviar—reserve caviar to garnish after broiling.
Finish & Garnish
- 9
- 10
Garnish
Finish each serving with a light grating of lemon zest (about 1/2 tsp total), scatter 1 tbs chopped fresh chives across the plate, and shave remaining truffle as desired. Place chilled caviar (about 7–10 g per serving) atop each portion immediately before serving so the flavor and texture remain pristine.
- 11