Coquilles Saint-Jacques (Scallop Gratin with Creamy Wine Sauce)
Why this recipe works
- Golden topping, tender centre: Buttery breadcrumbs crisp in the oven while the scallops stay protected in the creamy sauce.
- Built-in depth: Shallots, mushrooms and reduced white wine give the sauce savoury depth before the cream is added.
- Rich but balanced: Lemon zest and juice cut through the cream and butter, keeping the gratin bright rather than heavy.
Get the most out of this recipe
Ingredient notes
- Choose good scallops: Use plump scallops with a clean, sweet smell. If using frozen scallops, thaw them fully and pat very dry before cooking.
- Balance the sauce: Add lemon gradually and taste as you go; the sauce should be bright enough to lift the cream without tasting sharp.
- Cook off mushroom moisture: Let the mushrooms release and evaporate their liquid before adding the wine so the sauce stays concentrated.
Common mistakes
- Overcooking the scallops: Add the scallops only briefly before baking; they should just begin to turn opaque so they finish gently in the oven.
- Boiling the cream: Keep the cream at a gentle simmer. Hard boiling can make the sauce split or turn greasy.
- A thin sauce: Reduce the wine properly before adding the cream, then simmer until the sauce lightly coats the back of a spoon.
Authenticity notes
- Classic gratin style: Coquilles Saint-Jacques are traditionally finished as individual gratins, often in scallop shells or shallow dishes.
- French starter serving: Serve as a first course with crusty bread, a simple green salad and a crisp dry white wine.
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Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the scallops dry and set aside while you prepare the sauce.
- Melt half the butter in a frying pan over medium heat. Finely chop the shallots, slice the mushrooms, then cook with a pinch of salt for 6 to 8 minutes until softened and any liquid has evaporated.
- Pour in the wine and simmer briskly for 4 to 6 minutes until reduced by about half. Add the double cream and simmer gently for 3 to 5 minutes until lightly thickened and able to coat the back of a spoon.
- Finely grate in a little lemon zest and squeeze in 1 to 2 tablespoons of lemon juice, to taste. Stir in most of the parsley, reserving a little for serving.
- Add the scallops to the hot sauce and cook for 1 to 2 minutes, just until they begin to turn opaque at the edges. Divide the mixture between four small baking dishes or one medium baking dish.
- Melt the remaining butter and mix it with the breadcrumbs. Sprinkle the buttery crumbs evenly over the top, then bake for 10 to 12 minutes until bubbling and golden.
Recipe notes
Tips
- Dry the scallops well before cooking so they sear and stay tender rather than stewing in the sauce.
- Keep the cream at a gentle simmer so it thickens without splitting, then stop cooking the scallops as soon as they are just opaque.
- If serving to anyone who is pregnant, elderly, or immunocompromised, make sure the scallops are cooked through and the gratin is piping hot throughout.
Substitutions
- Replace Dry White Wine with a slightly sweeter white wine if that is what you have; reduce it a little further to keep the sauce balanced.
- Replace Cremini mushrooms with button mushrooms for a milder flavour.
- Replace Fresh parsley with fresh chives for a softer, oniony finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat in a 200°C (390°F) oven until piping hot, noting the scallops may become firmer.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (30min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Gluten Milk Molluscs Wheat
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