📝 About This Recipe
This Scallop Gratin, or 'Coquilles Saint-Jacques,' is a quintessential French bistro classic that celebrates the delicate sweetness of the sea. Succulent scallops are nestled in a velvety white wine cream sauce infused with shallots and mushrooms, then topped with a golden, buttery crust of Gruyère cheese and herbed breadcrumbs. It’s an elegant, indulgent dish that transforms simple ingredients into a sophisticated masterpiece perfect for a special occasion.
🥗 Ingredients
The Scallops & Poaching Liquid
- 1.5 lbs Sea Scallops (large, tough side muscles removed and patted dry)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 Shallot (finely minced)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Cream Sauce
- 3 tablespoons Unsalted Butter
- 1 cup Cremini Mushrooms (very thinly sliced)
- 3 tablespoons All-purpose Flour
- 1/2 cup Heavy Cream
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
The Topping
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Gruyère Cheese (freshly grated)
- 1 tablespoon Unsalted Butter (melted)
- 1 teaspoon Fresh Chives (minced)
- 1/4 teaspoon Paprika (for color)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Arrange four 6-ounce ramekins or decorative scallop shells on a rimmed baking sheet.
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2
Prepare the scallops by patting them extremely dry with paper towels. If they are very large, cut them into halves or quarters so they are uniform, bite-sized pieces.
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3
In a medium skillet, combine the white wine, minced shallots, salt, and pepper. Bring to a gentle simmer over medium heat.
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4
Add the scallops to the simmering liquid. Poach them for just 1-2 minutes until they are barely opaque. Do not overcook them here, as they will finish in the oven.
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5
Using a slotted spoon, transfer the scallops and shallots to a bowl. Pour the poaching liquid into a measuring cup; you should have about 1/2 cup. If you have more, boil it down; if less, add a splash of wine.
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6
Wipe the skillet clean. Melt 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook until they have released their moisture and turned golden brown, about 5 minutes.
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7
Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to create a roux. This cooks out the raw flour taste.
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8
Slowly whisk in the reserved poaching liquid and then the heavy cream. Continue whisking until the sauce thickens and becomes smooth and velvety.
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9
Remove the skillet from heat. Stir in the lemon juice and fresh parsley. Taste the sauce and add more salt or pepper if desired.
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10
Gently fold the poached scallops and shallots back into the cream sauce until evenly coated.
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11
In a small separate bowl, toss together the panko breadcrumbs, grated Gruyère, melted butter, chives, and paprika.
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12
Divide the scallop and sauce mixture evenly among the prepared ramekins or shells.
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13
Top each portion generously with the breadcrumb and cheese mixture.
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14
Bake in the center of the oven for 8-10 minutes until the sauce is bubbling around the edges. Switch the oven to broil for the last 1-2 minutes to achieve a deep golden-brown crust.
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15
Remove from the oven and let rest for 2-3 minutes before serving. Garnish with a sprig of fresh parsley if desired.
💡 Chef's Tips
Always use 'dry' scallops rather than 'wet' scallops (which are treated with phosphates); dry scallops sear better and won't release excess water into your sauce. Ensure you pat the scallops bone-dry before poaching to maintain the integrity of the flavors. If you don't have Gruyère, Comté or a high-quality Emmental are excellent French substitutes that melt beautifully. Avoid over-poaching the scallops in the skillet; they should be slightly underdone when they go into the oven to ensure a tender, buttery texture. For a touch of extra decadence, add a tablespoon of Cognac to the mushrooms just before adding the flour.
🍽️ Serving Suggestions
Pair this rich dish with a crisp, high-acidity white wine like a Chablis or a Sancerre to balance the cream. Serve with thick slices of toasted French baguette to soak up the luxurious leftover sauce. A simple side of steamed asparagus or haricots verts with lemon zest provides a fresh, bright contrast. Follow with a light green salad tossed in a sharp champagne vinaigrette to cleanse the palate. For a full meal, serve alongside a small portion of wild rice pilaf.