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Coquilles St Jacques

Country.Chef's picture
For scallops and sauce
  Sea scallops 18 Large (U-10 Size)
  Extra-virgin olive oil 2 Tablespoon, divided
  Minced shallots 2 Tablespoon
  Minced garlic 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Unsalted butter 4 Tablespoon, sliced
  All purpose flour 6 Tablespoon
  Mushroom stock 3 Cup (48 tbs)
  Sliced scallions 1⁄4 Cup (4 tbs)
  Heavy cream 2 Tablespoon
  Cayenne pepper 1 Pinch
  Kosher salt To Taste
  Black pepper To Taste
For crumbs topping
  Panko bread crumbs 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon

Saute scallops in 1 Tbsp oil in a saute pan over high heat until browned, 2-3 minutes per side.
Work in batches, using additional oil if needed.
Transfer three scallops each into six 6-ounce shallow broiler-proof ramekins; set aside.
In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 Tbsp oil over medium heat.
Cook until vegetables soften, 2-3 minutes.
Increase heat to high.
Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated.
Once liquid is reduced, add butter, stirring until it melts.
Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes.
Whisk Mushroom Stock into roux until smooth.
Cook until sauce boils, then stir occasionally to prevent sticking while sauce continues to boil and begins to thicken, 5-8 minutes.
Simmer sauce 1 minute more to eliminate flour taste.
Stir in scallions, cream, cayenne, salt, and black pepper.
Combine panko, Parmesan, and parsley in a bowl.
Preheat broiler to high with rack 6 inches below the heating element.
Pour 1/3 - 1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
Broil scallops until crumb topping begins to brown, 3-5 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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