Classic Coquille St. Jacques

local_grocery_store Ingredients

• 1 pound scallops, rinsed and patted dry
• 4 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated

restaurant_menu Method

1. 1.Preheat the oven to 375°F. Arrange the scallops in a single layer in a baking dish.
2. 2.In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallot and garlic and cook until softened, about 3 minutes. Add the white wine and cook until reduced by half, about 5 minutes. Add the heavy cream and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
3. 3.Pour the sauce over the scallops. In a small bowl, mix the breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of butter. Sprinkle the breadcrumb mixture over the scallops.
4. 4.Bake for 15-20 minutes, or until the scallops are cooked through and the breadcrumbs are golden brown and crispy.

lightbulb_outline Tips

• chevron_rightMake sure to dry the scallops thoroughly before cooking to ensure a good sear.
• chevron_rightFor an extra touch of elegance, serve the Coquille St. Jacques in individual ramekins.