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3 Chef Tips That Make This Elegant French Dish Even More Flavorful

Coquilles Saint-Jacques is an elegant French dish featuring tender sea scallops and finely minced mushrooms enveloped in a rich, creamy sauce. This delectable mixture is then topped with a savory panko and Gruyère breadcrumb crust and baked until golden. The recipe emphasizes building complex flavors through a homemade stock and precise cooking techniques, resulting in a sophisticated main course.
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Course lunch/dinner
Cuisine French
Servings 8 people
Calories 1619.5 kcal

Equipment

  • 1 Medium Saucepan For simmering the stock and preparing the velouté
  • 1 Large Saute Pan For searing scallops and sautéing mushrooms
  • 1 Whisk Essential for a smooth roux and velouté
  • 8 Individual Gratin Dishes or Scallop Shells For baking and elegant presentation
  • 1 Fine-mesh Sieve For straining the aromatic stock

Ingredients
  

Main

  • 1/2 cup panko breadcrumbs 1 ounce; 28g
  • 2 tablespoons grated Gruyere cheese 1/2 ounce; 15g
  • 1/2 teaspoon minced fresh thyme leaves
  • 2 tablespoons 30g unsalted butter, melted
  • Kosher salt
  • 3/4 cup 180ml dry white wine
  • 2 sprigs fresh thyme plus 1/2 teaspoon minced fresh thyme leaves divided
  • 1 bay leaf
  • 4 medium shallots 5 ounces; 140g, 1 peeled and halved, 3 finely minced, divided
  • 8 ounces 225g button or cremini mushrooms, stems removed and reserved, caps finely minced
  • One 8-ounce 237ml bottle clam juice
  • 1/2 teaspoon instant dashi such as Ajinomoto (optional)
  • Whole milk about 1 cup
  • 1 tablespoon 15ml vegetable or other neutral oil
  • 1/2 pound 225g dry sea scallops
  • Kosher salt
  • 2 1/2 tablespoons 27g unsalted butter
  • 2 1/2 tablespoons 20g all purpose flour
  • 1 large egg yolk

Instructions
 

  • Combine panko breadcrumbs, grated Gruyere, 1/2 teaspoon minced fresh thyme, and melted butter; mix well and set aside for the topping.
  • In a saucepan, combine dry white wine, 2 sprigs fresh thyme, bay leaf, 1 halved shallot, reserved mushroom stems, clam juice, and instant dashi (if using). Bring to a simmer and cook for 15 minutes, then strain, reserving the flavorful stock.
  • Heat vegetable oil in a large sauté pan over medium-high heat. Season dry scallops with salt and sear until golden brown and just cooked through, about 1-2 minutes per side; remove and set aside.
  • Add the minced mushrooms and remaining minced shallots to the same pan, sauté until softened, then remove and combine with the cooked scallops.
  • In a clean saucepan, melt 2 1/2 tablespoons unsalted butter over medium heat. Whisk in all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
  • Gradually whisk the reserved strained stock into the roux, followed by enough whole milk to reach desired consistency, cooking until thickened into a smooth velouté. Whisk in the large egg yolk for richness.
  • Gently fold the seared scallops and sautéed mushrooms/shallots into the prepared velouté sauce.
  • Divide the scallop mixture evenly among individual gratin dishes or scallop shells.
  • Evenly sprinkle the prepared panko and Gruyere topping over each filled dish.
  • Bake in a preheated oven (refer to original recipe for temperature) until the topping is golden brown and bubbling, then serve immediately.

Notes

Achieving perfectly cooked scallops is crucial; sear them quickly on high heat until golden and just opaque, taking care not to overcook, which can render them rubbery. The depth of flavor in this dish comes from the mushroom stem and shallot-infused stock, so don't skip straining it for a refined sauce. Ensure your velouté is lump-free by slowly whisking in the liquids to the roux. For an exceptional gratin crust, use good quality Gruyère, and consider briefly broiling at the very end if needed for extra crispness. Serve immediately to enjoy the scallops at their best with the creamy sauce and crisp topping.