Dinner · 40 min · french

Coquilles Saint-Jacques

French flavors, weeknight effort. Sea scallops meets mushrooms in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 16 large Sea scallops
• 8 oz Mushrooms
• 2 Shallots
• 1/2 cup Dry white wine
• 3/4 cup Heavy cream
• 1/2 cup Gruyère
• 4 tbsp Butter
• 1/3 cup Breadcrumbs

Steps

1. Sear the scallops 90 seconds per side in hot butter until deeply golden; set aside — they finish in the oven, so keep the centers translucent.
2. Sauté the mushrooms and shallots in the same pan 6 minutes, deglaze with wine, and reduce by half.
3. Stir in the cream and simmer 4 minutes until the sauce coats a spoon; season boldly.
4. Divide the mushroom mixture among scallop shells or ramekins and nestle 4 scallops into each.
5. Top with Gruyère and breadcrumbs, dot with butter, and gratinate at 425°F for 8 minutes until bubbling and browned.
6. Rest 3 minutes so the sauce settles.
7. Serve with crusty bread and a chilled white wine; this is celebration food, plate it like it.

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