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How to Make Coquilles Saint-Jacques
How to Make Coquilles Saint-Jacques
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy Gruyère Scallops - Elegant and effortless Coquilles Saint-Jacques.
Ingredients:
  • 2 tablespoons unsalted butter
  • 0.5 cup diced shallots
  • 0.5 pound white button mushrooms, sliced
  • salt and freshly ground black pepper to taste
  • 1 cup white wine
  • 1 pound sea scallops
  • 0.5 cup heavy whipping cream
  • 2 teaspoons minced fresh tarragon
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper, or to taste
  • 4 large oven-safe scallop shells
  • 0.25 cup shredded Gruyere cheese
  • 1 pinch paprika
  • 8 fresh tarragon leaves
Instructions:
  • In a large skillet over medium heat, melt butter. Add shallots and sauté until translucent for 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.
  • Add wine to the pan and bring to a boil, while deglazing the pan with a wooden spoon. Reduce to a simmer. Carefully place scallops in the wine to poach in the mushroom mixture until just cooked, about 2 minutes per side. Remove scallops and set aside. Strain mushroom mixture into a separate bowl, keeping mushrooms and liquid apart.
  • Pour the strained liquid back into the skillet along with the scallop juices. Add cream and bring to a boil. Stir frequently and simmer until the creamy sauce thickens, about 10 minutes. Remove from heat and let it cool for 1 minute.
  • Whisk the egg yolk into the cream sauce until smooth. Then, transfer the skillet to a stable surface and stir in 2 teaspoons of tarragon, lemon zest, and cayenne pepper.
  • Fill scallop shells with mushroom mixture, ensuring it covers the bottoms completely. Add 3 scallops to each shell. Pour cream sauce generously over scallops, allowing it to mix with the mushrooms. Sprinkle with Gruyère cheese and paprika.
  • Preheat the broiler in your oven. Line a baking sheet with crinkled aluminum foil. Arrange the filled shells on the foil and gently press to keep them steady.
  • Broil in the oven until the cheese is bubbly and lightly browned, for about 5 to 6 minutes.
  • Place the oysters on serving plates lined with napkins to keep them steady; top each portion with 2 tarragon leaves arranged in a cross pattern for an elegant finishing touch.

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