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Coquilles Saint-Jacques — Scallops Baked in Cream Sauce
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Source: https://recipheon.com/en/recipes/snacks/coquilles-saint-jacques-scallops-baked-in-cream-sauce
About this recipe
Coquilles Saint-Jacques are scallops baked with mushrooms in a creamy sauce under a thin, golden breadcrumb topping. This home version uses mild fish stock and cream, without added wine. Cut the scallops into thinner rounds and briefly cook them in the sauce, then broil just the topping. This keeps the dish hot without a long bake for the delicate scallop meat. Lemon brightens the sauce, while buttery breadcrumbs with parsley add crunch. Four shallow baking dishes replace the shells and make it easy to serve equal portions of this warm appetizer.
Ingredients
Scallops and cream sauce
400 g fresh raw chilled scallop meats, 12 large white adductor muscles, weighed after removing the tough side muscles, without shells, roe (coral) or other innards
200 g raw white button mushrooms, weighed after cleaning and trimming the stem ends
40 g raw shallots, weighed after peeling
30 g unsalted butter (82% fat), divided
10 g dry white wheat flour, type 450 or 500
150 ml prepared mild unsalted fish stock without added wine, liquid and ready to use
150 ml liquid whipping cream (30% fat), not sour cream
10 ml freshly squeezed lemon juice without seeds
3 g fine salt
0.5 g ground white pepper
Buttery parsley breadcrumb topping
30 g fine dry wheat breadcrumbs
6 g fresh parsley leaves, weighed without thick stems
Steps
Gently pat the cleaned white scallop meats dry with paper towels. Slice each horizontally into two rounds about 1–1.5 cm thick; you will have twenty-four pieces. Keep them covered in the refrigerator until cooking. Thinly slice the mushrooms and finely chop the shallots and parsley. Set four shallow ovenproof dishes, each about 300 ml, on a baking sheet.
Melt 10 g butter in a wide skillet over low heat and pour into a small bowl. Add the breadcrumbs and all the chopped parsley. Mix with a fork to make a loose topping evenly moistened with butter. Set aside for finishing the top.
Heat the remaining 20 g butter in the same skillet over medium-high heat and add the mushrooms. Cook for about 8–10 minutes, stirring occasionally, until the released liquid evaporates and the slices begin to brown. Add the shallots, reduce the heat to medium and cook for about 3 more minutes until softened. Meanwhile, preheat the oven’s broiler to 240°C.
Reduce the heat, sprinkle the flour over the mushrooms and stir for about 1 minute. Gradually pour in the stock, stirring with a spatula to blend in the flour, then add the cream, salt and white pepper. Cook at a gentle simmer for about 5–7 minutes, stirring often, until the sauce is smooth, creamy and coats a spoon. Avoid a vigorous boil, which would evaporate the liquid too quickly.
Add the cold scallop rounds to the hot sauce and stir carefully. Bring back to a gentle simmer, then cook over low heat for about 2–3 minutes until the pieces are fully cooked, opaque and still tender. Do not continue cooking beyond this point, as scallops toughen when overcooked. Remove the skillet from the heat and gently stir in the lemon juice.
Divide the hot scallops and mushroom sauce among the four prepared dishes, with six rounds in each serving. Arrange them flat in the sauce and leave a little space below the rims. Sprinkle each portion with a thin layer of the prepared buttery parsley breadcrumbs without pressing down firmly.
AI-generated Position the baking sheet so the tops of the dishes sit about 15–20 cm below the hot broiler element. Broil for about 3–5 minutes, watching the topping: it should be golden and crisp, with the sauce bubbling lightly at the edges. The filling is already cooked and hot, so stop broiling once the top is browned. Serve immediately, one dish per serving.
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