Coquilles Saint-Jacques (Scallops with Cream and Mushrooms)

Tender scallops and mushrooms in a creamy white wine sauce, topped with golden Gruyère breadcrumbs and grilled until bubbling.

TIME BREAKDOWN
Prep: 25 min
Cook: 25 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 12 large king scallops, shelled and cleaned, corals removed (ask your fishmonger)
  • 50g unsalted butter, divided
  • 1 shallot, finely chopped
  • 150g button mushrooms, finely sliced
  • 100ml dry white wine
  • 1 bay leaf
  • 30g plain flour
  • 150ml whole milk
  • 100ml double cream
  • 50g Gruyère, finely grated
  • 30g fresh white breadcrumbs
  • 1 tbsp chopped fresh flat-leaf parsley
  • Squeeze of lemon juice
  • Salt and white pepper to taste

Method

  1. Put the wine, bay leaf and a pinch of salt in a small pan and bring to a gentle simmer. Poach the scallops for 1 to 2 minutes until just opaque, then lift out and slice each in half horizontally. Keep the liquid, discarding the bay leaf.

  2. Melt 15g of the butter in a pan and cook the shallot for 2 minutes. Add the mushrooms and cook for 5 minutes until golden, then remove and set aside.

  3. Melt 25g of the butter in the same pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk, the reserved poaching liquid and the cream, and simmer for 5 minutes, stirring, until thick and glossy.

  4. Stir in the mushrooms, scallops, parsley and lemon juice, and season to taste.

  5. Heat the grill to high. Divide the mixture between four scallop shells or small gratin dishes.

  6. Mix the cheese and breadcrumbs together, scatter over the top and dot with the remaining butter. Grill for 3 to 4 minutes until golden and bubbling, then serve straight away.