Delicious. Coquilles St Jacques

Recipe by Heatherbelle2
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Trim scallops of any hard muscle or membrane, toss with enough olive oil to just coat.
  • Heat a large, heavy-based fry pan over high heat. Season the scallops with a little sea salt then sear quickly on each side for 10 seconds, or until just colored. Remove from pan & place 4 into small serving dishes.
  • Reduce heat to medium. Add half the butter to the pan. When melted cook shallot, mushrooms and garlic for 6 - 8 minutes. Remove and set aside.
  • Add remaining butter to pan, melt, then sprinkle over flour and stir until smooth. Whisk in the wine, cook for 1 minute.
  • Whisk in the stock, then cream, until smooth.
  • Add bay leaf and lemon juice, stirring until sauce boils and thickens.
  • Add shallot and mushroom mixture, with the egg yolk, parsley (or chervil) and 2 tablespoons gruyere and stir to combine.
  • Remove from heat, season with salt & white pepper.
  • Preheat grill (broiler) to medium-high.
  • remove bay leaf from sauce, then spoon sauce evenly over the scallops.
  • Combine the crumbs with the remaining cheese and evenly divide over the top of the scallops and sauce.
  • Grill for about 5 minutes or until golden on top and heated through.