Coquilles Saint-Jacques (French Scallop Gratin with Gruyere)
Coquilles Saint-Jacques is a French scallop gratin that sears sea scallops briefly in butter, then nestles them in ramekins under a sauce of shallot, white wine, heavy cream, and lemon juice, topped with grated Gruyere cheese and breadcrumbs. Patting the scallops completely dry before searing ensures a caramelized crust forms on the surface without steaming. Reducing the white wine by half concentrates its acidity, and the cream and lemon juice build a light but cohesive sauce. Six to eight minutes under the broiler at 220 degrees Celsius turns the cheese-and-breadcrumb topping golden and crisp. The finished dish presents three distinct textures - a crunchy crust, a creamy sauce, and tender, resilient scallops.
Adjust Servings
Instructions
- 1
Pat scallops dry and season lightly with salt and pepper.
- 2
Sear scallops briefly in 1 tbsp butter and set aside.
- 3
Cook shallot in the same pan, add wine, and reduce by half.
- 4
Add cream and lemon juice, then simmer until lightly thickened.
- 5
Place scallops in ramekins, pour sauce, and top with cheese and breadcrumbs.
- 6
Broil at 220C for 6-8 minutes until golden.
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