Scrumptious Coquilles Saint-Jacques

local_grocery_store Ingredients

• 1 pound Scallops, rinsed and patted dry
• 4 tablespoons Butter, divided
• 2 Shallots, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup White wine
• 1/2 cup Heavy cream
• 1/2 cup Gruyère cheese, grated
• 1/2 cup Breadcrumbs
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.Preheat your oven to 425°F (220°C).
2. 2.In a large skillet, melt 2 tablespoons of butter over medium heat.
3. 3.Add the shallots and garlic to the skillet and cook until softened, about 2 minutes.
4. 4.Increase the heat to high and add the scallops to the skillet. Cook for 2 minutes on each side until they are lightly browned. Remove the scallops from the skillet and set aside.
5. 5.Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Cook for 1 minute to reduce the wine.
6. 6.Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the heavy cream and bring to a simmer. Cook for 2 minutes until the sauce thickens slightly.
7. 7.Return the scallops to the skillet and toss them in the sauce to coat. Season with salt and freshly ground black pepper to taste.
8. 8.Transfer the scallops and sauce to a baking dish. Sprinkle the grated Gruyère cheese evenly over the top.
9. 9.In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture over the cheese.
10. 10.Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
11. 11.Remove from the oven and let it cool for a few minutes before serving.
12. 12.Garnish with additional chopped parsley, if desired.
13. 13.Serve the Coquilles Saint-Jacques hot and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to pat the scallops dry before cooking to ensure a nice sear.
• chevron_rightFor a lighter version, you can use half-and-half instead of heavy cream.
• chevron_rightServe the Coquilles Saint-Jacques with a side of crusty bread or a simple green salad for a complete meal.