Appetizer: France – Coquilles Saint-Jacques (Scallops in Shell)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

8 sea scallops, about 8 oz (225 g), rinsed and patted dry
2 tbsp (30 g) butter
2 shallots, finely chopped
1 cup (100 g) button or cremini mushrooms, sliced
1/2 cup (120 ml) dry white wine
1 cup (240 ml) heavy cream
1/2 cup (50 g) Gruyère or Parmesan, grated
2 tbsp (8 g) fresh parsley, chopped
1/4 cup (30 g) breadcrumbs
1 tbsp (15 ml) lemon juice
Salt and black pepper to taste

Instructions

1. Sauté shallots in butter until translucent, add mushrooms and cook until soft. Deglaze with white wine and reduce slightly.
2. Stir in cream and simmer until sauce thickens; season with salt, pepper, and a little lemon juice.
3. Place scallops in small gratin dishes or shells, spoon sauce over scallops, sprinkle with breadcrumbs and grated cheese.
4. Broil until topping is golden and scallops are just cooked through, about 3–5 minutes. Garnish with parsley and serve immediately.