|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coquilles Saint-Jacques is one of the classics of the French kitchen, and it's as simple to prepare as it is delicious. You can easily change up the recipe depending on which kind of scallop you use, from large, meaty kings to the smaller, sweeter queen scallops.
This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Porcelain scallop shells are available at some shops if you want dishes that look more authentic than ramekins.
Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée.
1/4 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 1/2 pounds sea scallops
4 tablespoons butter
8 ounces mushrooms, cleaned and sliced
1 cup chopped onion
2/3 cup dry white wine
2 tablespoons Cognac
3 tablespoons breadcrumbs
2 tablespoons butter, melted
1/3 cup grated Gruyère cheese
1 tablespoon fresh lemon juice
Gather the ingredients.
In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
Remove pan from heat and stir in Cognac and scallops.
Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.