Coquilles Saint-Jacques

Name: Coquilles Saint-Jacques
Yield: Serves 6
Cuisine: French
Ingredients: 2 tablespoons freshly grated Parmesan cheese; ½ cup (25 g) fresh bread crumbs; 1 tablespoon finely chopped fresh chives; 3 tablespoons unsalted butter, melted; 5 ounces (140 g) white button or cremini mushrooms, finely chopped; 1 tablespoon minced shallot; Kosher salt and freshly ground pepper; 5 ounces (140 g) white button or cremini mushrooms, finely chopped; Kosher salt and freshly ground pepper; 2 tablespoons dry white vermouth or white wine; 2 tablespoons dry white vermouth or white wine; ¾ cup (180 ml) crème fraîche; ⅓ cup (75 ml) shrimp stock or chicken stock; ⅓ cup (75 ml) shrimp stock or chicken stock; 6 large (3 ounces/85 g each) sea scallops, side muscle removed and cut in half horizontally; 1 teaspoon fresh lemon juice, or to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This rich dish of gratinéed sea scallops is a traditional French first course that is usually served in real scallop shells. But you can serve your coquilles Saint-Jacques (French for “scallops”) in any small gratin dishes.

Ingredients

½ cup (25 g) fresh bread crumbs
2 tablespoons freshly grated Parmesan cheese

Americas
Europe
France
United States
Starter
California
Mediterranean

Method

In a small bowl, combine the bread crumbs, Parmesan, 1 tablespoon of the melted butter, and the chives. Mix well and set aside.

In a small skillet, melt the remaining 2 tablespoons melted butter over medium heat and cook the shallots and mushrooms until they have softened and are just beginning to brown. Season with salt and pepper. Add the vermouth and cook, stirring to scrape up any b