Coquille Saint-Jacques

I know I been making a lot of recipes for brunch and desserts for the upcoming Valentine’s Day, but today, we will be doing one of my favorite side dishes/appetizers, the Coquille Saint-Jacques, or the classic gratinéed scallops. This classic French dish with scallops poached in white wine, covered with a sauce made with the poaching liquid, and gratinéed under a broiler, a perfect dish to start a lovely night

You’ll need: 2 tbsp butter; 1 shallot; 1/2 lb button mushrooms, sliced; 1 cup white wine; 1 pound sea scallops; 1/2 cup heavy cream; 1 egg yolk; 2 tsp minced tarragon; 1/4 cup grated Gruyère cheese

  1. Melt the butter in a medium-size skillet over medium heat, then dice a shallot and cook them in the melted butter for 3 min
  2. Slice the mushroom, then cook them with the butter and shallots for another 3 min, add the white wine (don’t use anything that’s too dry, sweeter wine like Riesling works, and yes, I know, that’s a German wine, but it’s good with this dish) and bring it to a simmer
  3. Place the scallops in the pan, poach them in the white wine sauce for about 2 min per side
  4. Move the poached scallops in a separate bowl, strain the sauce, save the mushroom and shallots, then pour the sauce back to the pan, start to reduce the sauce with heavy cream over medium-high heat
  5. Once the sauce thickens, turn off the heat, then quickly whisk the egg yolk into the sauce, then add minced tarragon
  6. Place the mushroom and shallots on top of a scallop shell or baking dish, then place the scallop on top, cover with the sauce, then sprinkle with Gruyère cheese
  7. Place then in a broiler for around 3 min, the time depends on the thickness of your sauce, so, don’t walk away, just stay there and watch when the top turns golden brown

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