Coquilles St. Jacques
Scallops are such a delectable dish no matter how you serve them, but with mushrooms and Gruyere cheese, they are such a royal treat! These can be made ahead and refrigerated. When you are ready to serve them, heat them up!
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Servings: 4
Ingredients
Onions
- 2 T butter
- 1/4 c diced yellow onion
Mushrooms
- 1 T extra virgin olive oil
- 1 T butter
- 8 oz Cremini mushrooms, washed, stemmed and sliced
- 1/2 t black pepper, freshly ground
- 1/2 t sea salt
Scallops
- 1 c white wine
- 1 lb. sea scallops
- 1 bay leaf
Crumb Mixture
- 1/2 c Panko Bread Crumbs
- 3/4 t lemon zest
- 3/4 t dried oregano or 2 1/4 t chopped fresh
- 3/4 t parsley or 2 1/4 t chopped fresh Italian parsley
Cream Sauce
- 2 T butter
- 2 T (Wondra) flour
- 1-1/2 c reserved liquid * Add extra wine to = 1-1/2 cups, if needed.
- 1/4 c heavy cream
- 1/2 t Old Bay Seasoning
Cheese
- 4 oz Gruyere, shreddded ~ about 1 cup
Instructions
Onion
- Melt butter over MEDIUM-LOW heat until foamy. Add diced onions and saute until translucent, stirring frequently, for about 5 minutes.
Mushrooms
- Add the oil and butter to the same pan with the onions.
- Add the mushrooms and increase the heat to MEDIUM-HIGH. Stir frequently and cook until golden in color.
- Divide this mixture between 4 prepped serving dishes.
Scallops
- In the same pan, add the white wine and reduce heat to MEDIUM. Scrape the bottom to loosen up the browned bits.
- Add the quartered scallops with their juice along with a bay leaf.
- Bring to a low boil for about 5 minutes. Divide the scallops among the 4 serving dishes evenly on top of the mushroom/onion mixture.
- Pour off reserved liquid to a 2-cup measuring cup. Toss the bay leaf.
Crumb Mixture
- Combine all of these ingredients
- Sprinkle about 2 T over each serving dish with scallops.
Cream Sauce
- Whisk melted butter with flour for 1 minute.
- Whisk in the reserved liquid, heavy cream and Old Bay seasoning.
- Bring to a slight boil. Continue to whisk until it begins to thicken.
- Pour about 1/4 cup of sauce over the top of the crumb mixture.
Cheese
- Shred 4 oz of Gruyere cheese, about 1 cup.
- Place about 1/4 cup over the cream sauce.
Baking
- Bake at 375°F for about 20 minutes or until slightly bubbly. If you want the top a little brown, broil briefly. WATCH CAREFULLY so it doesn't exceed your browning level.