Coquilles Saint-Jacques

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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