Coquilles Saint Jacques

Coquilles Saint Jacques
Coquilles Saint Jacques is the French word for scallops. Classic French dish that has been gracing tables all over the world. It always held a bit of mystery to me and it took a try to make it and quite the opposite happened: Super easy to make. Nothing more delightful than tender scallops nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler. The individual gratin dish makes for a dramatic table presentation. When shopping for fresh scallops they should be of a pale pink or bluish tint. Ensure that they all are the same size so they all will evenly cook too.
  • 12 medium sea scallops
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons unsalted butter
  • 4 ounces mixed mushrooms, chopped
  • 2 shallots, minced
  • 2 tablespoons all-purpose flour
  • 1 garlic clove minced
  • 1 cup dry white wine
  • ½ cup heavy cream
  • 1 tablespoon chopped fresh oregano
  • ¼ cup freshly grated Comte cheese
  1. Blot and dry the sea scallops. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides for about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.
  2. Melt 2 tablespoons of butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper.
  3. Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet. Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet from the heat.
  4. Preheat the broiler to high. Evenly divide among four shallow stoneware dishes. Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.