Prep 20 mins
Cook 20 mins
This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄2 lbs sea scallops
- 4 tablespoons butter
- 8 ounces fresh mushrooms, cleaned and sliced
- 1 cup chopped onion
- 2⁄3 cup dry white wine
- 2 tablespoons cognac
- 3 tablespoons breadcrumbs
- 2 tablespoons butter, melted
- 1⁄3 cup grated gruyere cheese
- 1 tablespoon fresh lemon juice
- Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl.
- Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.
- Melt the butter in a large skillet over medium-high heat.
- Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
- Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown.
- Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce.
- Reduce the heat slightly and simmer until the sauce has reduced by half.
- Remove the pan from the heat and stir in the Cognac and scallops.
- Preheat the oven broiler.
- Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes.
- Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops.
- Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top.
- Sprinkle with lemon juice and serve immediately.