Coquilles Saint-Jacques

• 12 large sea scallops
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 4 scallop shells or ramekins

Steps

1. 1 Preheat oven to 375°F.
2. 2 Rinse scallops and pat dry with paper towels.
3. 3 In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Sear scallops for 2 minutes per side; set aside.
4. 4 In the same skillet, melt remaining butter and sauté garlic until fragrant.
5. 5 Stir in flour to create a roux, cooking for 1-2 minutes.
6. 6 Whisk in heavy cream and milk, stirring until thickened.
7. 7 Season sauce with cayenne, salt, and pepper.
8. 8 Arrange scallops in shells or ramekins, pour sauce over the top.
9. 9 Sprinkle Parmesan cheese over the scallops.
10. 10 Bake for 10-12 minutes until bubbly and lightly browned.
11. 11 Garnish with parsley before serving.

Equipment

• Oven
• Skillet
• Whisk
• Baking dish or individual ramekins

Variations

• Add spinach or diced tomatoes to the sauce for extra flavor and texture.
• Use panko breadcrumbs instead of Parmesan for a crispy topping.

Substitutions

• Substitute scallops with shrimp for a different seafood experience.
• Use almond milk as a dairy-free alternative to heavy cream.

Pairings

• A citrusy arugula salad.
• Roasted asparagus or green beans.

Nutrition

Tips

• Make sure scallops are dry before searing to achieve a nice crust.
• If scallop shells aren't available, use oven-safe ramekins.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.

Freezing: This dish does not freeze well due to the texture of the scallops.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a crisp Chardonnay or Sauvignon Blanc.

FAQ