Coquilles Saint-Jacques (French Scallop Gratin with Gruyere)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tender scallops, a light cream sauce, and a crisp Gruyere and breadcrumb crust all land on the same spoon.
Read more
Scallops toughen quickly, so the pan sear is brief and the oven finishes the warming. Reducing the white wine by half concentrates its acidity, and with cream and lemon juice the sauce stays bright instead of heavy. Any surface moisture on the scallops turns to steam and blocks browning, so they are pressed thoroughly dry first. Bake and serve them in ramekins or scallop shells, with baguette for the leftover sauce.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Moules Marinières (French White Wine Steamed Mussels)
butter, shallot
Lobster Thermidor
butter, shallot
Gamtae Butter Scallop Spaghetti
sea scallops, butter