Coquilles St Jacques
Experience the culinary magic of Coquilles St Jacques with sweet scallops, earthy sauce, and a delicious broiled cheese topping.
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Equipment
- Broiler
Ingredients
- 2 tbsp Butter
- 1½ LBS Sea scallops, large
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 4 tbsp Butter
- 4 oz White mushrooms, diced
- 1 Shallot, minced
- 2 cloves Garlic
- 2 tbsp Flour
- 1 cup Pinot Grigio
- 1 tsp Oregano, dried
- 1/2 cup Heavy cream
- 1/2 cup Gruyere cheese, shredded
Instructions
- Rinse and thoroughly dry the scallops. Drying is important because the scallops will not sear properly if they are full of water.
- Heat a large cast iron skillet over medium high heat.
- Add 2 tbsp of butter to the skillet.
- Season the scallops with salt and pepper.
- Place all the scallops on to the hot skillet and sear both sides for 2-3 minutes each.
- Remove the scallops to a plate.
- Reduce the heat to medium and melt 4 tbsp of butter in the skillet.
- Add the mushrooms, shallots, and garlic to the butter and sauté until tender.
- Sprinkle the flour over the softened mixture and stir to coat. Cook for 2-3 minutes.
- Deglaze the pan with pinot grigio, scraping the bottom to remove any brown bits.
- Add the oregano and heavy cream to the sauce and simmer for 5 minutes.
- Return the scallops to the skillet.
- Turn off the stove but leave the skillet on the burner it was cooking on.
- Preheat the broiler to high.
- Place 4 oven safe ramekins on to a sheet pan.
- Fill each ramekin with 5-6 scallops and cover with mushroom sauce.
- Shred about 2 tbsp of gruyere cheese over the top of each ramekin.
- Broil for 3-4 minutes, or until the cheese is hot, bubbly, and crusting on top.
- Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition
Serving: 1ramekinCalories: 508kcal
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