Coquilles St. Jacques
Submitted by Gelsomina
Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the weeknight-friendly take on Coquilles Saint-Jacques that doesn’t sacrifice any of the elegance.
Bay scallops and sliced mushrooms get a quick simmer in white wine with a bay leaf, then get folded into a silky butter and cream sauce brightened with parsley and dry sherry.
Spooned into ramekins and baked until the sauce bubbles around the edges, a dusting of paprika adds color and warmth.
The whole thing comes together in about 30 minutes, making it equally suited for a Tuesday night dinner or a first course when company’s coming.
Kitchen Tips
- Simmer the scallops for only 2 minutes. They’ll finish cooking in the oven and you want them tender, not chewy
- Stir the cream sauce constantly as it thickens to prevent lumps from forming
- Cover with foil for the first 15 minutes of baking so the sauce heats through without drying out, then uncover for the final 5 to let it bubble
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine scallops with wine, mushrooms, and bay leaf in large skillet.
Bring to a boil; cover and simmer for 2 minutes.
Remove pan from heat.
Melt butter in saucepan.
Blend in flour, stirring until smooth.
Add cream; cook over medium heat, stirring constantly, until sauce thickens.
Add parsley, pepper, and sherry.
Stir scallop mixture into cream sauce.
Spoon mixture into 4 small ramekins (small baking dish es).
Cover with foil and bake for 15 minutes.
Uncover and bake for 5 minutes more, or until sauce bubbles.
Remove scallops from oven.
Sprinkle with paprika and serve.
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