Coquilles Saint-Jacques

🛒 Ingredients

• Scallops, raw 125 g · 110 kcal
• Butter 12 g · 90 kcal
• Shallots, chopped 25 g · 18 kcal
• Dry white wine 25 g · 20 kcal
• Fish stock 25 g · 5 kcal
• Heavy cream (35% fat) 38 g · 139 kcal
• Mushrooms, sliced 38 g · 8 kcal
• All-purpose flour 4 g · 13 kcal
• Gruyère cheese, grated 13 g · 50 kcal
• Breadcrumbs 8 g · 28 kcal
• Fresh parsley, chopped 4 g · 1 kcal

👨‍🍳 Instructions

1. Pat the scallops dry with paper towels; if large, slice them horizontally into two or three thinner pieces. Clean and slice the mushrooms thinly.
2. In a saucepan, melt 1/3 of the butter over medium heat. Add the chopped shallots and cook until softened, about 2-3 minutes.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and are lightly browned. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the white wine and fish stock, stirring constantly until the sauce thickens. Bring to a gentle simmer, then reduce heat to low.
5. Stir in the heavy cream and 2/3 of the chopped parsley. Season the sauce with salt and pepper to taste, then remove from heat.
6. In a separate pan, melt the remaining butter over high heat. Sear the scallops for 1-2 minutes per side until lightly golden; do not overcrowd the pan.
7. Gently fold the seared scallops into the creamy mushroom sauce. Preheat your broiler.
8. Divide the mixture among individual scallop shells or oven-safe ramekins. Sprinkle generously with grated Gruyère cheese, then top with breadcrumbs.
9. Place the shells/ramekins on a baking sheet and broil for 5-8 minutes, or until the topping is golden brown and bubbling. Watch carefully to prevent burning.
10. Carefully remove from the oven, garnish with the remaining fresh parsley, and serve immediately.