Coquilles Saint-Jacques

This recipe combines the delicate flavors of sea scallops with a rich and creamy mushroom sauce, resulting in a dish that is both elegant and satisfying. The scallops are cooked to perfection and then nestled on a bed of flavorful mushroom mixture, topped with a luscious Gruyère cheese sauce. With a hint of fresh herbs and a touch of lemon juice, this dish is a true indulgence for seafood lovers.

Indulge your taste buds with this exquisite recipe that brings together the delicate flavors of sea scallops and a luscious mushroom sauce. This elegant dish combines the natural sweetness of scallops with the earthy aroma of mushrooms, creating a harmonious blend that is both comforting and luxurious.

Each bite of these perfectly cooked sea scallops, nestled on a bed of flavorful mushroom mixture, is a true delight for seafood enthusiasts. The dish is elevated further by a creamy Gruyère cheese sauce, enriched with fresh herbs and a hint of tangy lemon juice. With its combination of textures and flavors, this recipe is sure to impress guests or make any occasion special.

Whether you’re hosting a dinner party or looking to treat yourself to a special meal, this sea scallops with mushroom and Gruyère sauce recipe is sure to impress with its sophisticated flavors and impeccable presentation. So, gather your ingredients, unleash your culinary skills, and embark on a journey of culinary delight with this extraordinary dish.

INGREDIENTS:

• 6 tbsp. unsalted butter
• 8 oz. button mushrooms, minced
• 2 tbsp. minced parsley
• 3 small shallots, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
• 1 bay leaf
• ¾ cup dry vermouth
• 2 tbsp. flour
• 6 large sea scallops
• ⅔ cup grated Gruyère
• ½ cup heavy cream
• ½ tsp. fresh lemon juice

INSTRUCTIONS:

1. Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes.
2. Stir parsley and minced tarragon into the mushroom mixture; season with salt and pepper.
3. Divide the mushroom mixture among 6 cleaned scallop shells or shallow gratin dishes.
4. In another 4-qt. saucepan, bring the remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil over medium heat.
5. Add the scallops to the boiling mixture; cook until they are barely tender, about 2 minutes.
6. Remove the scallops from the pan; place each scallop over the mushroom mixture in the shells.
7. Continue boiling the cooking liquid until it is reduced to ½ cup, about 10 minutes; then strain it.
8. Preheat the broiler to high.
9. In a separate 2-qt. saucepan, melt the remaining butter over medium heat. Add the flour and cook until smooth, about 2 minutes.
10. Add the reduced cooking liquid and cream to the saucepan; cook until the sauce thickens, about 8 minutes.
11. Stir in the grated Gruyère, lemon juice, salt, and pepper.
12. Divide the sauce evenly over the scallops in the shells.
13. Place the scallops under the broiler and broil until the top is browned, about 3 minutes.
14. Garnish each scallop with a tarragon leaf before serving.