Coquilles St Jacques


12 medium sea scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
4 ounces mixed mushrooms, chopped
2 shallots, minced
2 tablespoons all-purpose flour
1 garlic clove minced
1 cup dry white wine
1/2 cup heavy cream
1 tablespoon chopped fresh oregano
1/4 cup freshly grated Comte cheese


Blot and dry the sea scallops. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.
Melt 2 tablespoons of the butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper.
Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet. Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet form the heat.
Preheat the broiler to high. Evenly divide among four shallow stoneware dishes. Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.


Coquilles St Jacques is the French word for scallops. With this recipe you will found tender scallops nestled in a bed of mushrooms, cream and wine topped with bubbly cheese under the broiler. The individual gratin dish makes for a dramatic table presentation. You can serve it as an appetizer, however, just serve two scallops instead.




Friday, October 25, 2019 - 5:13pm


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