Description
Coquilles Saint-Jacques is a classic French seafood gratin featuring tender scallops cooked in a rich mushroom béchamel sauce, topped with a crispy cheesy panko crust and baked to golden perfection. This elegant dish combines creamy textures and savory flavors, perfect for an impressive appetizer or light entrée.
Ingredients
Scale
Scallops
- 220g / 7 1/2 oz medium raw scallops
- 1/4 tsp cooking salt / kosher salt
Mushroom Béchamel Sauce
- 30g / 2 tbsp unsalted butter
- 1 eschalot (shallot), finely diced
- 200g / 7 oz white mushrooms, diced 8mm / 1/4″
- 2 tbsp plain flour (all-purpose)
- 1/2 cup hot milk (preferably full fat, lite milk also works)
- 1/2 cup hot thickened cream (heavy cream or other full fat cream)
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 pinch ground nutmeg
Cheesy Crust
- 3/4 cup panko breadcrumbs
- 50 g / 3 tbsp unsalted butter, melted
- 50g / 1/2 cup Gruyère cheese, shredded
- 1/8 tsp cooking salt
Instructions
- Preparation: Preheat your oven to 200°C / 400°F (180°C fan-forced). Pat the scallops dry with paper towels and remove the chewy side muscle (foot) if present. Set scallops aside.
- Cheesy Crust Mix: Combine the panko breadcrumbs, melted butter, shredded Gruyère cheese, and salt in a bowl. Mix thoroughly and set aside.
- Cook Mushrooms and Shallots: Melt butter in a medium pot over medium heat. Add diced eschalot and mushrooms, stirring regularly. Cook for 4–5 minutes until mushrooms are softened.
- Make Béchamel Sauce: Sprinkle the flour into the mushroom mixture, stirring continuously. Cook for about 30 seconds until it becomes pasty.
- Add Dairy: Gradually pour in the hot milk and cream while stirring to avoid lumps. Incorporate fully for a smooth mixture.
- Thicken Sauce: Add salt, black pepper, and a pinch of nutmeg. Cook until small bubbles appear, then simmer for 30 seconds more. The béchamel should be pourable enough to spread easily around the scallops.
- Assemble Ramekins: Season scallops with salt and divide evenly into 4 shallow ramekins (approx. 11cm diameter, 2.5cm depth). Pour all the mushroom béchamel sauce over the scallops, filling all gaps. Smooth the surface with a spatula or spoon back.
- Add Cheesy Crust: Evenly sprinkle the prepared cheesy crust over the top of each ramekin, covering the surface to ensure a golden, crusty finish.
- Bake: Place ramekins on a baking tray and bake in the preheated oven for 20 minutes until the crust is golden and bubbling.
- Serve: Allow to rest for 2 minutes after baking, then serve immediately. Enjoy this classic French seafood dish warm.
Notes
- Note 1: Removing the side muscle from scallops is recommended for tenderness as it can be chewy.
- Note 2: Echalot is a shallot, which provides a mild onion flavor.
- Note 3: Panko breadcrumbs create a lighter, crispier crust compared to regular breadcrumbs.
- Note 4: Gruyère cheese adds a nutty, creamy flavor perfect for gratins.
- Note 5: Use hot milk and cream to prevent lumps and ensure smooth béchamel.
- Note 6: The béchamel should be looser than typical to spread easily around scallops.
- Note 7: Flat round ramekins approximately 11cm/4.3″ in diameter and 2.5cm/1″ deep are ideal for this recipe.
- Note 8: Letting the dish rest briefly allows flavors to settle before serving.
