Description
Indulge in the creamy, savory delight of Coquilles St. Jacques with this simplified recipe for Creamy Baked Scallops.
Ingredients
Scale
- 1 to 1 1/2 pounds large, U10-U12, dry-packed scallops, cut into pieces
- 3 to 4 extra-large or 6 medium scallop shells
- 8 ounces clam juice
- 1 cup white wine
- 2 fresh thyme sprigs
- 4 tablespoons butter, divided
- 10 ounces baby bella or cremini mushrooms, sliced thin
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 small garlic cloves, minced
- 2 tablespoons flour
- 3/4 cup heavy whipping cream
- 2 tablespoons fresh parsley, plus more for garnish
- 6 ounces Gruyère cheese, shredded
- 1/2 cup panko breadcrumbs
- Coarse salt for keeping scallops steady in pan, optional
Instructions
- Prep the scallops by removing the foot. Cutting each into three pieces (leave whole, if desired). Season with salt.
- In a pot, simmer clam juice and white wine with fresh thyme.
- Add scallops and poach until just opaque. Remove scallops and reserve on a plate.
- Strain poaching liquid and keep warm on the stovetop.
- In a small bowl, melt one tablespoon of butter in the microwave. Mix in breadcrumbs and 1/2 tablespoon parsley. Set aside.
- In a pan, melt two tablespoons of butter. Add mushrooms and shallots Season with salt and pepper.
- Cook until tender. Add garlic and cook for another minute.
- Dust mushroom mixture with flour and cook until raw flour taste dissipates.
- Pour in about a cup of the reserved poaching liquid, scraping the bottom of the pan. Allow to thicken.
- Reduce heat and pour in heavy cream. Simmer for about five minutes, or until slightly thickened.
- While the sauce is simmering, place scallop shells on a sheet pan. Add coarse salt on the bottom of the pan for stability, if needed.
- Stir in fresh parsley and gently fold in reserved scallops. Spoon mixture into shells.
- Top with cheese and breadcrumb mixture.
- Broil for 3 to 4 minutes, or until bubbly and golden.
- Serve immediately, garnished with fresh parsley.
- ENJOY!
Notes
- Opt for large, U10-U12, dry-packed scallops, if possible.
- Cut each scallop into three pieces.
- Check with your fish monger to see if they have scallop pieces available. They are great for this recipe and usually half the price of whole scallops.
- Gently simmer the scallops until they just turn opaque. Do NOT boil.
- Strain the poaching liquid to remove and dirt/debris from poaching the scallops.
- You will not need all of the poaching liquid for this recipe. Start with a cup and add in more, as needed.
- This recipe is enough to fill 3 extra large or 6 medium-sized scallop shells.
- Ramekins can be used in replacement of scallop shells.
- Do not use the top rack placement for broiling. Place the rack one level down from the top to ensure the breadcrumbs do not burn before the cheese is browned and melty.
- Serve immediately.
- Leftovers can be place in the fridge for up to 2 days. Gently reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Easy
- Cuisine: Seafood