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–+ servings

Coquilles St Jacques

Classic Coquilles St Jacques with tender scallops, a creamy white wine sauce, and melted Gruyère, broiled until bubbling and golden. Rich, elegant, and perfect for a French-style appetizer or dinner party starter.
Servings: 6 shells
By: Nadia Aidi
Coquilles St Jacques with seared scallops baked in a white wine cream sauce, served in a shell with chives and lemon
Prep 20 minutes
Cook 25 minutes
Chill 1 hour
Total 1 hour 45 minutes

Equipment

Ingredients 

Scallops

  • 18 small scallops
  • salt
  • olive oil

Sauce

  • 2 shallots, finely diced
  • ½ small yellow onion, finely chopped
  • 1 teaspoon champagne vinegar
  • 1½ tablespoons butter
  • ¾ tablespoon all-purpose flour
  • ½ cup dry white wine, plus 2 tablespoons
  • 1 sprig thyme
  • ½ cup heavy cream
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon white pepper
  • 1 pinch salt
  • 1½ teaspoons honey
  • 3 gruyere cheese, grated

Toppings

  • 5 ounces gruyere cheese, grated
  • 3 tablespoons chives, finely chopped
  • lemon wedges, for serving

Instructions

  • Prepare the Scallops: Remove the side muscle from the scallops. Place them uncovered on a plate in the refrigerator for at least 1 hour to air dry. Remove from the refrigerator 15 minutes before cooking and season lightly with salt.
    18 small scallops, salt
  • Sear the Scallops: Place a stainless steel skillet over medium low heat and preheat for 4 minutes. Increase heat to medium high and heat for 2 more minutes. Add enough olive oil to lightly coat the pan. Sear the scallops on one side only for about 3 minutes until a deep golden crust forms. Remove scallops from the pan and set aside.
    olive oil
  • Build the Sauce: Reduce heat to medium. Add the shallots, onion, and champagne vinegar to the same skillet. Saute for 2-3 minutes until softened. Add the butter and let melt, then sprinkle in the flour and cook for 2 minutes, stirring constantly. Pour in the white wine, add the thyme sprig, and any liquid released by the scallops. Simmer until reduced by about one third, about 5 minutes. Stir in the heavy cream, nutmeg, white pepper, and a pinch of salt and simmer for 2 minutes. Then, add the honey and 3 ounces of the gruyere and stir for another 2 minutes.
    2 shallots, ½ small yellow onion, 1 teaspoon champagne vinegar, 1½ tablespoons butter, ¾ tablespoon all-purpose flour, ½ cup dry white wine, 1 sprig thyme, ½ cup heavy cream, ⅛ teaspoon nutmeg, ⅛ teaspoon white pepper, 1½ teaspoons honey, 3 gruyere cheese, 1 pinch salt
  • Assemble and Broil: Preheat the broiler. Divide the sauce evenly among 6 scallop shells or small baking dishes, filling each about halfway. Top with half of the remaining cheese. Place the shells on a baking sheet and broil on the middle rack for 2 minutes until bubbling.
    Remove from the oven, place 3 scallops into each shell, and top evenly with the remaining gruyere. Return to the broiler and cook for 3-4 minutes until the cheese is melted and lightly golden.
    Sprinkle with chives and serve immediately with lemon wedges.
    5 ounces gruyere cheese, 3 tablespoons chives, lemon wedges

Nutrition

Calories: 258kcal, Carbohydrates: 7g, Protein: 14g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 67mg, Sodium: 385mg, Potassium: 190mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 683IU, Vitamin C: 2mg, Calcium: 269mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info