Shareable Coquille Saint Jacques

Name: Shareable Coquille Saint Jacques
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 portions
Cuisine: French
Ingredients: 500 grams scallops (fresh, cleaned); 2 tablespoons butter (unsalted); 1 small shallot (finely chopped); 1/2 cup dry white wine; 1 cup heavy cream; 1 tablespoon all-purpose flour; 1 teaspoon lemon juice (freshly squeezed); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/2 cup breadcrumbs (fresh); 1/4 cup Parmesan cheese (grated); 1 tablespoon butter (melted); 500 grams potatoes (peeled and cubed); 2 tablespoons butter (unsalted); 1/4 cup milk (warm); 1/2 teaspoon salt

50 min 6 portions Medium

All Recipes

Indulge in the creamy and decadent Shareable Coquille Saint Jacques, a perfect appetizer for a gathering.

Prep

30 min

Cook

20 min

Total

50 min

Servings

Difficulty

Medium

Coquille Saint Jacques is a classic French dish that brings the sea's bounty to your table with elegance and flavour. Traditionally served in scallop shells, this dish features tender scallops enveloped in a creamy white wine sauce, topped with a golden crust of breadcrumbs and cheese. This shareable version of Coquille Saint Jacques is perfect for gatherings, allowing everyone to enjoy a taste of this luxurious dish. The combination of delicate scallops, rich sauce, and crispy topping makes it an unforgettable appetizer that your guests will love.

Instructions

Prepare the Potatoes

Boil the potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter and warm milk until smooth. Season with salt and set aside.

Pro tip: For extra smooth potatoes, use a potato ricer.

Cook the Scallops

In a large skillet, melt butter over medium-high heat. Add scallops and cook until they are opaque and slightly golden, about 2 minutes per side. Remove and set aside.

Pro tip: Do not overcrowd the pan to ensure even cooking.

Make the Sauce

In the same skillet, add shallot and cook until soft. Stir in flour and cook for 1 minute. Add white wine and cook until reduced by half. Stir in cream, lemon juice, salt, and pepper. Simmer until thickened, about 5 minutes.

Pro tip: Whisk constantly to prevent lumps.

Combine Scallops and Sauce

Return the scallops to the skillet, gently folding them into the sauce. Remove from heat.

Pro tip: Ensure scallops are evenly coated with the sauce.

Prepare the Topping

In a small bowl, mix breadcrumbs, Parmesan, and melted butter until combined.

Pro tip: Use fresh breadcrumbs for the best texture.

Assemble and Bake

Preheat the oven to 200°C (400°F). Spread mashed potatoes at the bottom of a large baking dish. Spoon scallops and sauce over the potatoes. Sprinkle with breadcrumb mixture. Bake for 15-20 minutes or until the top is golden and bubbling.

Pro tip: Place the dish under the broiler for a minute for extra browning.

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Tips & Tricks

For a smoother sauce, strain it through a fine-mesh sieve before combining with the scallops.
Use fresh scallops for the best flavour and texture.
Make sure the breadcrumbs are golden and crisp for added texture.
Use a piping bag to add the mashed potatoes for a neat presentation.

Frequently Asked Questions

What type of scallops should I use?

Use fresh sea scallops for the best flavour and texture. Ensure they are dry-packed and not treated with chemicals.

Can I make Coquille Saint Jacques ahead of time?

Yes, you can assemble the dish up to a day in advance, cover it with plastic wrap, and refrigerate until ready to bake.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy sauce and scallops nicely.

How do I know when the scallops are cooked?

Scallops are cooked when they are opaque and firm to the touch. Avoid overcooking as they can become tough.

Can I use frozen scallops?

Yes, if using frozen scallops, thaw them completely and pat dry before cooking to prevent excess moisture.

Serving Suggestions

Coquille Saint Jacques can be prepared in advance and stored in the refrigerator until ready to bake. Simply cover the dish with plastic wrap and refrigerate for up to 24 hours. When ready to serve, remove the wrap and bake as directed. Pair this dish with a crisp white wine like a Sauvignon Blanc or a Chardonnay to complement the creamy sauce and delicate scallops. Serve alongside a fresh green salad or steamed asparagus for a complete and satisfying meal.