Coquilles Saint-Jacques (French Scallop Gratin with Gruyere)

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Coquilles Saint-Jacques is a French scallop gratin that begins with sea scallops seared in foaming butter, then arranged in ramekins or scallop shells under a sauce built from shallot, white wine reduced by half, heavy cream, and fresh lemon juice, topped with grated Gruyere cheese and fine breadcrumbs.

Patting the scallops completely dry with paper towels before they hit the pan is the step that determines whether a proper caramelized crust forms or the surface simply steams. Reducing the white wine concentrates its acidity and adds structure to the sauce, and the cream and lemon juice together create something light and cohesive rather than heavy. Six to eight minutes under the broiler at 220 degrees Celsius turns the cheese-and-breadcrumb topping into a golden, crackling crust. The completed dish delivers three distinct textures in each bite -- a crunchy top layer, a rich and silky sauce underneath, and tender, springy scallop flesh at the center. Serving directly in individual ramekins or in scallop shells reproduces the classic restaurant presentation, and a slice of baguette alongside makes it easy to collect every last drop of the sauce.

Ingredients

servings

IngredientAmountUnit

sea scallops260 gg

butter2 tbsptbsp

shallot40 gg

white wine80 mlml

heavy cream120 mlml

Gruyere cheese35 gg

breadcrumbs2 tbsptbsp

lemon juice1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Press the 260 g sea scallops dry with paper towels until the surface feels dry, not damp.

Season lightly with salt and pepper just before cooking so moisture does not draw back out too early.
2

Control

Heat the pan well over high heat, then melt 1 tablespoon of butter.

When the foam settles, add the scallops and sear for only 40 to 60 seconds per side, then remove them at once.
3

Control

Lower the same pan to medium heat and cook the 40 g shallot in the remaining butter for 1 to 2 minutes, until translucent.

Use the sweet browned butter flavor, but avoid scraping up any burnt bits.
4

Control

Pour in 80 ml white wine and reduce it over medium-high heat until about half remains.

The alcohol smell should fade, and the pan should hold a thin, glossy layer of concentrated sauce.
5

Control

Add 120 ml heavy cream and 1 teaspoon lemon juice, then lower the heat to gentle heat and simmer for 2 to 3 minutes.

Stop when the sauce lightly coats the back of a spoon.
6

Finish

Arrange the scallops in ramekins, spoon the sauce over them, then top with 35 g Gruyere and 2 tablespoons breadcrumbs.

Broil at 220C for 6 to 8 minutes, until golden and bubbling, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: White wine reduces by half before cream and lemon build the sauce that covers seared scallops under Gruyere gratin.
Finish cue: Broil at 220C for 6 to 8 minutes, until golden and bubbling, and serve immediately.
Avoid this: Keep initial sear brief to avoid tough scallops.