Classic Coquilles Saint Jacques

Submitted by Giangi

"Coquilles Saint Jacques is a Classic French dish that has been gracing tables worldwide. Nothing is more delightful than tender scallops or bay scallops nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler. This wonderful dish always held a bit of mystery to me. It always mesmerizes me how such a complex flavor recipe can be quite the opposite of preparing: super easy."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 12 medium sea scallops
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 4 tablespoons unsalted butter
• 4 ounces mixed mushrooms, chopped
• 2 shallots, minced
• 2 tablespoons all-purpose flour
• 1 garlic clove, minced
• 1 cup dry white wine
• 1 tablespoon chopped fresh oregano
• 1⁄2 cup heavy cream
• 1⁄4 cup freshly grated comte cheese

directions

1. Blot and dry the sea scallops.
2. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides for about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.
3. Melt 2 tablespoons of butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper.
4. Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet.
5. Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet from the heat.
6. Preheat the broiler to high.
7. Evenly divide among four shallow stoneware dishes.
8. Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.