How to Prepare Coquilles Saint-Jacques

Ingredients List

• 2 tablespoons unsalted butter

• ½ cup diced shallots

• ½ pound white button mushrooms, sliced

• salt and freshly ground black pepper to taste

• 1 cup white wine

• 1 pound sea scallops

• ½ cup heavy whipping cream

• 1 egg yolk

• 2 teaspoons minced fresh tarragon

• 1 teaspoon lemon zest

• 1 pinch cayenne pepper, or to taste

• 4 large oven-safe scallop shells

• ¼ cup shredded Gruyere cheese

• 1 pinch paprika

• 8 fresh tarragon leaves

Instructions

Collect all necessary ingredients.

Heat butter in a large pan over medium heat. Add shallots and sauté until they become translucent, about 5 to 8 minutes. Mix in mushrooms, salt, and black pepper. Increase the heat to medium-high and cook, stirring frequently, until the mushrooms turn golden brown, around 10 minutes. Pour in wine and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Reduce to a simmer.

Carefully add scallops to the wine and poach them in the mushroom mixture until just firm, about 2 minutes on each side. Remove scallops and place them in a bowl. Strain the mushroom mixture into another bowl, keeping the mushrooms and liquid separate.

Return the strained liquid to the pan, add any juices from the scallops, and stir in the cream. Bring to a boil and cook, stirring frequently, until the sauce reduces by half, around 10 minutes. Remove from heat and allow to cool for 1 minute.

Quickly whisk the egg yolk into the cream sauce until fully incorporated. Move the skillet to a heatproof surface, like a countertop or cutting board, and stir in 2 teaspoons of tarragon, lemon zest, and a pinch of cayenne pepper.

Spoon the mushroom mixture into scallop shells, spreading it to cover the base. Arrange 3 scallops on top of each portion. Drizzle the cream sauce over the scallops, allowing it to seep into the mushrooms. Lightly sprinkle with Gruyère cheese and a dash of paprika.

Preheat the oven’s broiler. Crumple a large piece of aluminum foil slightly and set it on a baking sheet. Arrange the filled shells on the foil and press down gently to help them stay level.

Broil in the preheated oven until the cheese is bubbling and golden brown, about 5 to 6 minutes.

Carefully transfer the shells to serving plates lined with napkins to stabilize them. Garnish each dish with two crossed tarragon leaves.

Nutritional Information (per serving)