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Coquilles Saint-Jacques
Recipe video above. Coquilles Saint-Jacques is a French scallop au gratin starter, a true bistro classic I've always loved. With sweet scallops baked in a creamy mushroom Béchamel and a golden cheesy crust, you'll be surprised how easy it is to make. Comforting and rich, a lovely way to start a dinner.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Chef JB (RecipeTin)📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●stove
- ●spatula
📝 Preparation Steps
1
ABBREVIATED RECIPE
2
Pat scallops dry, remove the chewy side muscle, slice in half. Cook mushrooms and eschalot in butter, make a creamy béchamel. Mix the crust. Season and cover scallops in gratin dishes, top with crust, bake ⏱️ 20 minutes at 200°C / 400°F (180°C / 350°F fan).
eschalot (US: shallot), finely diced (Note 2)1
3
Preparation
4
Preheat oven to 200°C / 400°F (180°C fan-forced).
5
Prepare the scallops - Pat them dry with paper towel. Remove the little side muscle (the “foot”) if you see it, it's edible but get chewy when cooked. (Note 1) Set aside until needed.
6
Cheesy Crust
7
Mix the crust ingredients and set aside until needed.
8
Mushroom Béchamel Sauce
9
Melt butter in a medium pot over medium heat. Add the eschalot and mushrooms. Stir regularly and cook for 4–⏱️ 5 minutes until the mushrooms are soft.
eschalot (US: shallot), finely diced (Note 2)1
10
Add flour. Stir and cook for ⏱️ 30 seconds. It will look a bit pasty, that’s normal.
11
Pour in the hot milk and cream. Then stir until incorporated and lump free. (Note 5)
12
Thicken - Add the salt, pepper and nutmeg, then stir well. When you see the first small bubbles appearing, let it cook for ⏱️ 30 seconds, then take it off the stove. It should be more pourable than a regular Béchamel, so it spreads easily around the scallops. (Note 6)
ground nutmeg1 pinch
13
Assemble
14
Season the scallops with salt and divide them between 4 shallow ramekins. (We use flat round ramekins: 11cm / 4.3" diameter, 2.5cm / 1" deep.) (Note 7)
15
Sauce - Cover scallops with ALL the mushroom béchamel. Make sure to fill up all the gaps. Flatten the surface with a small spatula or the back of a spoon.
16
Cheesy crust - Scatter the cheesy crust evenly over each ramekin, right to the edges. We want a golden top with no empty spots.
17
Bake - Place ramekins on a tray and bake ⏱️ 20 minutes until golden.
18
Serve - Rest ⏱️ 2 minutes, then serve. (Note 8) And bon appétit, of course!
Nutrition Facts
calories
427 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
768 mg
protein Content
15 g
trans Fat Content
1 g
cholesterol Content
106 mg
carbohydrate Content
18 g
saturated Fat Content
20 g
unsaturated Fat Content
10 g
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