How to Make Coquilles Saint-Jacques

Name: How to Make Coquilles Saint-Jacques
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 0.5 lb Button Mushrooms; 1 dash Cayenne Pepper; 2 tsp Dried Tarragon; 1 whole Eggs; 0.5 cup Heavy Cream; 1 tsp Lemon; 1 dash Paprika; 1 dash Salt & Pepper; 1 lb Scallop; 0.5 cup Shallot; 4 whole Shell-On Shrimp; 0.25 cup Shredded Gouda Cheese; 2 tbsp Unsalted Butter; 1 cup White Wine

Appetizer 🧄Dinner 🍽️ French 🇫🇷 High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Comfort-Food Pescatarian 🐟Anabolic Diet

How to Make Coquilles Saint-Jacques showcases tender scallops nestled over buttery mushrooms and shallots, finished with a rich wine-cream sauce, Gruyère, and a touch of tarragon. The flavors are elegant yet comforting—savory, gently sweet from the scallops, and lightly aromatic with lemon zest and herbs—perfect for a special dinner or holiday starter.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Assemble all ingredients.
2

Melt butter in a large skillet over medium heat; add shallots and cook until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; raise heat to medium-high and cook, stirring often, until the mushrooms turn golden brown, about 10 minutes. Pour wine into the pan and bring it to a boil, scraping up the browned bits from the bottom with a wooden spoon; then bring it to a simmer.
3

Gently add scallops to the wine and poach in the mushroom mixture until just firm, about 2 minutes per side; transfer the scallops to a bowl. Strain the mushroom mixture into another bowl, keeping the mushrooms and the cooking liquid separate.
4

Return the strained liquid to the skillet, pour in any juices that collected from the scallops, and stir in cream. Bring to a boil and cook, stirring often, until the cream sauce reduces by about half, about 10 minutes. Turn off the heat and let the mixture cool for 1 minute.
5

Quickly whisk the egg yolk into the cream sauce until blended. Move the skillet to a work surface (such as a heatproof countertop or cutting board) and stir in 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
6

Divide the mushroom mixture among the scallop shells, spreading it to cover the bottoms; place about 3 scallops on each portion. Spoon the cream sauce over the scallops to coat, letting the sauce run down into the mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
7

Preheat the oven broiler. Slightly crinkle a large sheet of aluminum foil and set it on a baking sheet. Place the filled shells on the foil and press lightly so they stay level.
8

Broil in the preheated oven until bubbling and the cheese is lightly browned, 5 to 6 minutes.
9

Transfer to serving plates lined with napkins to keep the shells from tipping; garnish each portion with 2 crossed tarragon leaves.