French

Coquilles Saint Jacques (Scallops au Gratin)

Name: Coquilles Saint Jacques (Scallops au Gratin)
Total time: 45 min
Cuisine: French
Ingredients: 200 g medium raw scallops; ¼ tsp cooking salt or kosher salt; 30 g unsalted butter; 1 eschalot (shallot); 200 g white mushrooms; 2 tbsp plain flour (all-purpose); ½ cup hot milk; ½ cup cream; 1/8 tsp black pepper; 1 pinch ground nutmeg; ¾ cups panko breadcrumbs; 45 g unsalted butter, melted; 50 g Gruyère cheese; 1/8 tsp cooking salt

⏱ 45 min

A classic French dish of scallops baked in a creamy mushroom béchamel with a cheesy breadcrumb crust. Looks and tastes restaurant-quality but is surprisingly simple to make at home. Perfect for date nights, holidays, or any special occasion.

Adapted from a video by RecipeTin Eats

Coquilles Saint Jacques (Scallops au gratin - fabulous starter!)

Watch on YouTube

Ingredients

medium raw scallopsthawed if using frozen, cut in half200 g
cooking salt or kosher salt¼ tsp
unsalted butterfor the béchamel30 g
eschalot (shallot)finely diced1
white mushroomsdiced 8mm200 g
plain flour (all-purpose)2 tbsp
hot milk½ cup
cream½ cup
black pepper1/8 tsp
ground nutmeg1 pinch
panko breadcrumbs¾ cups
unsalted butter, meltedfor the crust45 g
Gruyère cheeseor substitute with any good melting cheese, tightly packed50 g
cooking saltfor the crust1/8 tsp

Steps

1
Make the béchamel: melt butter in a medium saucepan over medium heat. Add the diced shallot and mushrooms, and cook for 5 minutes until the mushrooms are soft. Stir in the flour for 30 seconds. Add the hot milk and cream, stirring until smooth and incorporated. Season with salt, pepper, and nutmeg. Once the sauce heats through and thickens, cook for another 30 seconds after the first bubble appears, then remove from heat.
2
Assemble the dish: season the scallops with salt and arrange them in a single layer in small shallow gratin dishes or shells (11cm diameter and 2.5cm deep are ideal). Cover completely with the béchamel sauce, then top with the cheesy breadcrumb mixture.
3
Place the gratin dishes on a baking tray and bake at 200°C (or 180°C with a fan oven) for 20 minutes until the top is golden brown. Rest for 2 minutes before serving.

Coquilles Saint Jacques (Scallops au Gratin)

Ingredients

Steps

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