Coquilles St. Jacques

Indulge in the exquisite flavors of Coquilles St. Jacques, a classic French dish featuring buttery scallops in a rich and creamy sauce. This recipe is perfect for a special dinner for one, but if you’re feeling generous, you can easily double the quantities to share with someone special. The delicate bay scallops are cooked in a flavorful mixture of white wine, butter, and dried minced onion. The poaching liquid is then transformed into a luscious sauce by adding flour and cream, and melted cheddar cheese is stirred in for an extra touch of decadence. Topped with a buttery breadcrumb mixture and a sprinkle of paprika, the dish is baked to a golden perfection. Traditionally, Coquilles St. Jacques are served in scallop shells, adding an elegant presentation to the meal. Ensure you use food-safe shells from a kitchen specialty store for an authentic touch.

INGREDIENTS

• 6 ounces bay scallops
• 3 tablespoons white wine or chicken broth
• 2 teaspoons butter
• ¼ teaspoon dried minced onion
• 1½ teaspoons all-purpose flour
• ¼ cup heavy whipping cream
• 3 tablespoons shredded cheddar cheese

TOPPING

• 4 teaspoons dry bread crumbs
• 1 teaspoon butter, melted
• Paprika

PREPARATION

1. In a small skillet, combine bay scallops, white wine (or chicken broth), butter, and dried minced onion.
2. Bring the mixture to a boil, then reduce the heat and cover. Simmer for 1-2 minutes or until the scallops are firm and opaque.
3. Using a slotted spoon, remove the scallops from the skillet and keep them warm.
4. Bring the poaching liquid in the skillet to a boil and cook until it is reduced to about 2 tablespoons, which should take approximately 3 minutes.
5. Stir in the flour until smooth, then gradually add the heavy whipping cream.
6. Bring the mixture to a boil again, cooking and stirring for 1 minute or until thickened. Remove the skillet from the heat.
7. Add the shredded cheddar cheese to the sauce, stirring until melted.
8. Return the scallops to the skillet and pour the mixture into a greased 6-ounce ramekin or custard cup.
9. In a small bowl, combine the dry bread crumbs and melted butter. Sprinkle this mixture over the top of the scallops in the ramekin.
10. Sprinkle the dish with paprika for added color and flavor.
11. Bake the Coquilles St. Jacques, uncovered, at 400°F for 4-5 minutes or until the topping turns golden brown.

YIELD

This recipe makes 1 serving.

PREP/TOTAL TIME

The total preparation time for this recipe is approximately 30 minutes.

SPECIAL INSTRUCTIONS

• When serving Coquilles St. Jacques, traditionally, scallop shells are used. Ensure you purchase food-safe shells from a kitchen specialty store to ensure they are safe for serving food.

TIPS

• For an elegant presentation, serve the Coquilles St. Jacques in scallop shells or individual ramekins.
• Accompany this dish with a side of steamed asparagus or a green salad to complete the meal.
• Experiment with different types of cheese, such as Gruyère or Parmesan, for unique flavor variations.
• Fresh scallops are the best choice for this recipe, but if unavailable, frozen scallops can be used. Thaw them thoroughly before cooking.

Coquilles St. Jacques, meaning “scallops in shells” in French, is a dish that showcases the delicate flavors of bay scallops in a creamy and indulgent sauce. This classic French recipe is a delightful choice for a special meal, whether you’re dining alone or looking to impress someone. The scallops are cooked to perfection in a mixture of white wine, butter, and dried minced onion, creating a fragrant and flavorful base. The sauce, made by reducing the poaching liquid and adding cream and melted cheddar cheese, adds a luxurious touch to the dish. Topped with buttery breadcrumbs and a sprinkle of paprika, the Coquilles St. Jacques are baked until golden brown, creating a visually appealing and delicious treat. Serve this delightful dish in scallop shells for an authentic touch, and savor the rich and creamy flavors of this French delicacy.