|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 6g||20%|
|*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, 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 scallop shells, but ovenproof ramekins are a great substitution. The recipe features both scallops and mushrooms sautéed in butter with seasonings, then made even richer with a Gruyère and a breadcrumb topping.
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 salt
- 1/2 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 pounds sea scallops
- 4 tablespoons butter
- 8 ounces fresh 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 Gruyère cheese (grated)
- 1 tablespoon fresh lemon juice
Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss until thoroughly coated in the spiced flour mixture.
Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté, turning once, until they are golden brown on both sides, about 4 minutes. Transfer the scallops to a plate and cover to keep warm.
Add the mushrooms and onions to the skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown. Add the white wine to the pan and scrape the bottom of the pan with a spatula to get all the brown bits off the pan and into the sauce. Reduce the heat slightly and simmer until the sauce has reduced by half. Remove the pan from the heat and stir in the Cognac and scallops.
Preheat the oven broiler. Divide the scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
Mix the bread crumbs, melted butter, and Gruyère cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5 to 6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
Serve the coquilles as a first course or as a light lunch with a green salad on the side.