Preparation time: 20 mins
Cooking time: 30 mins
Ingredients needed to make Coquilles Saint-Jacques:
- 1 ½ lb sea scallops
- 1/3 cup gruyere cheese, grated
- ¼ cup all purpose flour
- 3 tbsp bread crumbs
- 4 tbsp butter
- 2 tbsp butter, melted
- 1 cup chopped onion
- 8 oz fresh mushrooms, rinsed and sliced
- 1 tbsp fresh lemon juice
- 2 tbsp cognac
- 2/3 cup dry white wine
- 1/8 tsp cayenne pepper
- ½ tsp curry powder
- ¾ tsp salt
Cooking instructions for Coquilles Saint-Jacques:
- Place the flour in a large bowl and stir in a dash of salt, cayenne pepper as well as curry powder until well combined.
- Throw in the scallops and toss them together to coat well with the seasoned flour.
- Add a dollop of softened butter into a large frying pan and melt it over moderately high heat.
- Toss the dredged scallops into it and sauté them for about 4 minutes, flipping them once, until they brown nicely on either sides.
- Drain them out onto a plate and place a lid on top; keep warm.
- Dump the mushroom slices as well as the onions in the same pan and stir fry for about 4 minutes, stirring often, until they soften and brown slightly.
- Pour in a splash of white wine and give them a nice stir to mix well, while scratching out the browned bits from the base of the pan and stirring it into the sauce at the same time.
- Reduce it to a simmer over moderately low heat and continue to cook until it reduces to half of its original volume.
- Turn off the heat and whisk in the cognac until well combined.
- Return the scallops into the pan and stir it into the hot sauce.
- Warm up your broiler to high.
- Spoon the above mixture into 6 scallop shells and set aside.
- Place the grated cheese and breadcrumbs in a separate bowl and toss them together along with a lashing of melted butter.
- Sprinkle this mixture on top of each serving and place the shells within the broiler, spaced 5’’ apart.
- Broil until the scallop mixture gives out bubbles and the surface browns evenly.
- Finish it off with a splash of lemon juice on top of each serving and serve right away.
Image credit: Wikimedia Commons