Coquilles Saint-Jacques

Ingredients

• 1 pound large sea scallops
• 2 tablespoons butter
• 8 ounces mushrooms, finely chopped
• 2 shallots, minced
• 1 cup dry white wine
• 1 cup fish or seafood stock
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 egg yolk
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup grated Gruyère cheese
• 2 tablespoons bread crumbs
• 1 tablespoon butter, melted

Instructions

1. Pat scallops dry and cut into quarters if very large. Set aside.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallots, sauté for 3-4 minutes until softened. Remove and set aside.
3. In the same skillet, add scallops and cook for 2 minutes per side until just opaque. Remove and set aside.
4. Deglaze the pan with white wine, scraping up browned bits. Add stock and simmer for 5 minutes to reduce slightly.
5. Make a beurre manié by mixing flour with 1 tablespoon softened butter. Whisk into the liquid to thicken. Simmer for 2 minutes.
6. Remove from heat and stir in heavy cream. Temper the egg yolk by slowly whisking in a few tablespoons of the hot sauce, then stir the egg yolk mixture back into the pan.
7. Return scallops and mushrooms to the pan. Add salt, pepper, and parsley. Stir gently to combine.
8. Divide mixture into scallop shells or ramekins. Mix cheese and bread crumbs, then sprinkle over each portion.
9. Drizzle with melted butter and bake at 400°F for 12-15 minutes until golden and bubbling.
10. Serve immediately while hot.

Notes

• Use genuine scallop shells for traditional presentation; clean shells can be found at specialty seafood shops.
• Pat scallops completely dry before cooking to ensure proper searing and to prevent them from becoming rubbery.
• Do not overcook scallops as they become tough quickly; they should be just opaque when cooked.
• Temper the egg yolk carefully to prevent scrambling in the hot sauce.
• This dish can be assembled up to 4 hours ahead and refrigerated before baking; add 2-3 minutes to baking time if starting from cold.
• A small gratin dish works well if scallop shells are unavailable.