Introduction
Coquilles Saint-Jacques, or scallops with a rich béchamel sauce, is a beloved French dish that perfectly showcases the delicate flavor of scallops. This recipe combines tender scallops with a creamy mushroom béchamel sauce and a crispy cheesy crust, creating a memorable entree that’s ideal for special occasions or an elegant dinner at home.
Detailed Ingredients with measures
Cups
▢ 220g / 7 1/2 oz medium raw scallops
▢ 1/4 tsp cooking salt / kosher salt
MUSHROOM BÉCHAMEL SAUCE
▢ 30g / 2 tbsp unsalted butter
▢ 1 eschalot (US: shallot), finely diced
▢ 200g / 7 oz white mushrooms, diced 8mm / 1/4″
▢ 2 tbsp plain flour (all-purpose)
▢ 1/2 cup hot milk, preferably full fat but works with lite milk too
▢ 1/2 cup hot thickened cream (heavy cream), or any other full fat cream
▢ 1/4 tsp cooking salt / kosher salt
▢ 1/8 tsp black pepper
▢ 1 pinch ground nutmeg
CHEESY CRUST
▢ 3/4 cup panko breadcrumbs
▢ 50g / 3 tbsp unsalted butter, melted
▢ 50g / 1/2 cup Gruyère cheese, shredded using a standard box grater
▢ 1/8 tsp cooking salt
Prep Time
Preparation time: 15 minutes
Cook Time, Total Time, Yield
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4 servings
Coquilles Saint-Jacques is not just a dish; it’s a culinary experience that reflects sophistication and comfort. The combination of tender scallops, a velvety béchamel sauce enriched with mushrooms, and a crispy cheese topping makes it an unforgettable meal that anyone can recreate at home. Enjoy this delightful dish, and bon appétit!
Detailed Directions and Instructions
Preparation
Preheat your oven to 200°C / 400°F (or 180°C for fan-forced).
Prepare the Scallops
Pat the scallops dry with a paper towel. Check for and remove the small side muscle (the “foot”) from each scallop, as it may become chewy during cooking. Set the cleaned scallops aside for later use.
Cheesy Crust
In a mixing bowl, combine the panko breadcrumbs, melted butter, shredded Gruyère cheese, and a pinch of cooking salt. Mix until the ingredients are well incorporated and set the mixture aside.
Mushroom Béchamel Sauce
In a medium pot, melt the unsalted butter over medium heat. Once melted, add the finely diced eschalot and diced mushrooms. Stir the mixture regularly and cook for 4–5 minutes, or until the mushrooms soften.
Thickening the Sauce
Sprinkle the plain flour into the mushroom mixture and stir it in. Cook for an additional 30 seconds until it becomes slightly paste-like. Gradually pour in the hot milk and the hot cream while stirring continuously to prevent lumps.
Finalizing the Sauce
Add the cooking salt, black pepper, and a pinch of ground nutmeg to the sauce. Continue to stir until small bubbles begin to appear. Once you see the bubbling, allow it to cook for 30 seconds before removing the pot from the heat. The sauce should be pourable but thicker than traditional béchamel for easy spreading.
Assemble the Dish
Season the prepared scallops with cooking salt and distribute them evenly into 4 shallow ramekins. Make sure each ramekin is filled to your liking.
Add the Sauce
Pour the mushroom béchamel sauce over each dish, ensuring that all the scallops are covered and that the sauce fills in any gaps. Use a small spatula or the back of a spoon to flatten the surface for an even texture.
Top with Cheesy Crust
Evenly scatter the cheesy breadcrumb mixture over the top of each ramekin, right to the edges. Ensure there are no empty spots for a fully golden top.
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 20 minutes, or until the top is nicely golden and crisp.
Serve
Allow the dish to rest for 2 minutes after baking before serving it. Enjoy your meal!
Notes
Scallops
Use about 50 to 55g per person as a general guideline for portion size based on the scallops’ size. Small scallops can remain whole, medium ones should be halved, and large scallops can be cut into thirds for even cooking. If using frozen scallops, thaw them either in the refrigerator or at room temperature for about 2 hours before preparing.
Eschalots
This recipe uses eschalots, which are small purple-skinned onions known for their mild sweetness. In the US, they are referred to as shallots, but do not confuse them with long green shallots or spring onions.
Panko Breadcrumbs
Panko breadcrumbs are Japanese-style breadcrumbs that offer a lighter, crispier texture compared to standard breadcrumbs. If you cannot find them, regular breadcrumbs can be used as a substitute.
Gruyère Cheese
Gruyère is the recommended cheese for this recipe due to its excellent melting properties and rich flavor. Swiss or Emmental cheese can be used as alternatives, or other mild melting cheeses such as Cheddar, Monterey Jack, or Tasty.
Milk and Cream
Using a mix of hot milk and hot cream balances richness and lightness of the sauce. All cream can be too indulgent, while all milk may not provide enough depth.
Béchamel Sauce Consistency
This béchamel is intended to be thinner than typical recipes. The reduced flour-to-liquid ratio keeps the sauce pourable, allowing it to spread easily around the scallops.
Ramekins
Shallow, flat ramekins are best for this dish to achieve even cooking and a wide golden crust. Adjust the amount of ingredients if using differently shaped ramekins or scallop shells, which is also a traditional serving method.
Resting Period
Letting the dish rest for a couple of minutes after baking helps the sauce settle and thicken slightly, enhancing the overall texture before serving.
Leftovers
While best enjoyed fresh, leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven at 180°C / 350°F Fan for approximately 15 minutes until warmed through and the top becomes crisp again. Freezing is not recommended, as it can alter the sauce’s texture.
Cook techniques
Preparing Scallops
Pat dry the scallops with paper towels to remove excess moisture. Remove the chewy side muscle known as the “foot” if present, as it can become tough when cooked. Slice medium scallops in half for even cooking.
Making Mushroom Béchamel Sauce
Melt unsalted butter in a medium pot over medium heat. Sauté finely diced eschalots and diced mushrooms until soft. Stir in plain flour and cook briefly to form a paste. Gradually add hot milk and cream while stirring to achieve a lump-free, smooth sauce. Allow the sauce to thicken slightly before use.
Preparing Cheesy Crust
Combine panko breadcrumbs, melted unsalted butter, grated Gruyère cheese, and a pinch of salt. Mix until well combined and set aside for topping.
Assembling the Dish
Season the scallops with salt and distribute them evenly among shallow ramekins. Pour the mushroom béchamel sauce over the scallops, ensuring all gaps are filled. Top with the cheesy crust mixture, spreading it evenly right to the edges for an even golden finish.
Baking
Place the ramekins on a tray and bake in a preheated oven until the crust is golden, about 20 minutes. Let the dish rest for a couple of minutes before serving to allow the sauce to set slightly.
FAQ
What is the best way to cook scallops?
The best way to cook scallops is to ensure they are patted dry before cooking to achieve a nice sear. They can be sautéed, grilled, or baked, depending on the recipe.
Can I use frozen scallops?
Yes, frozen scallops can be used, but they should be thawed in the refrigerator or at room temperature for a couple of hours before cooking.
What type of cheese can I substitute for Gruyère?
If you can’t find Gruyère, Swiss cheese or Emmental are good substitutes. You can also use mild melting cheeses like Cheddar, Monterey Jack, or Colby.
What is the purpose of the béchamel sauce?
The béchamel sauce adds creaminess and flavor to the dish, helping to bind the scallops and the crust together while providing moisture during baking.
How do I store leftovers?
Leftovers can be stored in the refrigerator for up to two days. It is recommended to reheat in the oven for the best texture rather than in the microwave.
Conclusion
The combination of tender scallops topped with a creamy mushroom béchamel and a golden cheesy crust creates a dish that is both elegant and delicious. This recipe showcases the lovely flavors of the sea paired with the earthy richness of mushrooms, making it a perfect entrée for special occasions or a cozy dinner at home.
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