Description
Coquilles Saint-Jacques is a classic French seafood gratin featuring tender scallops baked in a rich mushroom béchamel sauce, topped with a golden, cheesy panko crust. This elegant dish is perfect for a sophisticated appetizer or a light main course, delivering creamy, savory flavors with delightful textures.
Ingredients
Scallops
- 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 (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 lite milk works 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
- 1/8 tsp cooking salt
Instructions
- Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced) to prepare for baking the gratins.
- Prepare Scallops: Pat the scallops dry with a paper towel and remove the tough side muscle (foot) if present for better texture; then slice each scallop in half and set aside.
- Mix Cheesy Crust: Combine the panko breadcrumbs, melted butter, shredded Gruyère cheese, and salt in a bowl, mixing well; set aside until assembly.
- Make Mushroom Béchamel Sauce: In a medium pot over medium heat, melt butter. Add finely diced eschalot and diced mushrooms, stirring regularly and cooking until mushrooms soften, about 4–5 minutes.
- Cook Flour: Stir in the plain flour and cook for 30 seconds to eliminate raw taste, mixture will look pasty at this stage.
- Add Liquids: Gradually pour in hot milk and cream, stirring continuously to avoid lumps until the sauce is smooth and well combined.
- Season and Thicken: Add cooking salt, black pepper, and ground nutmeg, then cook until small bubbles appear. Let the sauce cook for an additional 30 seconds to thicken; it should remain pourable enough to coat the scallops.
- Assemble Gratin: Season scallops with salt and divide evenly among four shallow ramekins (approx. 11cm diameter, 2.5cm deep). Pour the mushroom béchamel sauce over the scallops, filling any gaps. Smooth the surface with a spatula or spoon back.
- Add Cheesy Crust: Evenly sprinkle the prepared cheesy crust mixture over the surface of each ramekin to cover completely for a golden topping.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 20 minutes or until the top is golden brown.
- Serve: Allow the gratins to rest for 2 minutes out of the oven before serving. Enjoy this classic French delicacy warm.
Notes
- Note 1: Removing the chewy side muscle from scallops ensures a tender texture.
- Note 2: Fine dicing of the eschalot helps it melt into the sauce without noticeable texture.
- Note 3: Using panko breadcrumbs gives a crispier crust than regular breadcrumbs.
- Note 4: Shredding your own Gruyère cheese results in better melting and texture.
- Note 5: Using hot milk and cream prevents lumps in the béchamel sauce.
- Note 6: The béchamel should be pourable to spread easily around scallops but thick enough to coat.
- Note 7: Flat round ramekins approx. 11 cm diameter and 2.5 cm deep are ideal for even cooking and portion sizes.
- Note 8: A brief resting period after baking lets flavors settle and prevents burns on serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
