Coquilles Saint-Jacques
Scallops bake beneath a creamy mushroom béchamel and a crisp Gruyère-panko crust in this classic French starter.
By Cookin' KitchenUpdated
- Total: 52 minutes
- Servings: 4 servings
Recipe
Coquilles Saint-Jacques
Scallops bake beneath a creamy mushroom béchamel and a crisp Gruyère-panko crust in this classic French starter.
Cookin' · https://cookin.club/recipes/coquilles-saint-jacques
- Prep
- 30 minutes
- Cook
- 20 minutes
- Rest
- 2 minutes
- Total
- 52 minutes
- Servings
- 4
Ingredients
For 4 servings
Scallops
Mushroom béchamel sauce
Cheesy crust
Equipment
- Oven
- Paper towels
- Bowl
- Medium pot
- Shallow ramekins
- Small spatula
- Baking tray
Instructions
Preparation
Step 1: Preheat the oven to 200°C / 400°F (180°C fan-forced).
Step 2: Pat the scallops dry with paper towel. Remove the little side muscle, or “foot,” if present; it is edible but can get chewy when cooked. Set the scallops aside.
Cheesy crust
Step 3: Mix the crust ingredients together and set aside.
Mushroom béchamel sauce
Step 4: Melt the butter in a medium pot over medium heat. Add the eschalot and mushrooms. Stir regularly and cook for 4–5 minutes, until the mushrooms are soft.
Step 5: Add the flour. Stir and cook for 30 seconds; the mixture will look a bit pasty.
Step 6: Pour in the hot milk and cream. Stir until incorporated and lump-free.
Step 7: Add the salt, pepper and nutmeg, then stir well. When the first small bubbles appear, cook for 30 seconds and take the pot off the heat. The béchamel should be more pourable than a regular béchamel so it spreads easily around the scallops.
Assemble
Step 8: Season the scallops with salt and divide them among 4 shallow ramekins. The recipe uses flat round ramekins about 11 cm / 4.3 inches in diameter and 2.5 cm / 1 inch deep.
Step 9: Cover the scallops with all the mushroom béchamel, filling the gaps. Flatten the surface with a small spatula or the back of a spoon.
Step 10: Scatter the cheesy crust evenly over each ramekin, right to the edges, with no empty spots.
Step 11: Place the ramekins on a tray and bake for 20 minutes, until golden.
Step 12: Rest for 2 minutes, then serve.
Notes
Notes
For medium scallops, cut each one in half; keep small scallops whole or cut large scallops into three pieces so they cook evenly. Thaw frozen scallops before using. The recipe notes allow about 2 hours for thawing, but do not include that time in the preparation estimate.
If needed, substitute regular breadcrumbs for panko. Swiss or Emmental cheese is the closest alternative to Gruyère; mild melting cheeses are also listed as options. Brown onion can replace the eschalot.
The gratins are best fresh. Refrigerate leftovers for up to 2 days and reheat in a 180°C / 350°F fan oven for 15 minutes or until hot through and crisp on top. Freezing is not recommended.
Nutrition per serving
- Calories
- 427 kcal
- Fat
- 33 g
- Saturated fat
- 20 g
- Carbohydrates
- 18 g
- Sugar
- 5 g
- Fiber
- 1 g
- Protein
- 15 g
- Sodium
- 768 mg
- Cholesterol
- 106 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Coquilles Saint-Jacques is a French scallop gratin with a creamy mushroom béchamel and a golden Gruyère-panko crust. Serve the rich, bubbling ramekins as a starter.
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