Coquilles Saint-Jacques

Classic French scallops in a silky white wine cream sauce, gratinéed until bubbling and golden.

Ingredients

• 500 g scallops, patted very dry
• 2 tbsp olive oil (or neutral oil)
• 2 tbsp butter
• 2 small shallots, finely minced
• 2 garlic cloves, finely grated or minced
• 125 ml dry white wine
• 200 ml heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp salt, plus more to taste
• 1/4 tsp black pepper
• Pinch of nutmeg (optional but classic)
• 60 g grated Gruyère (or Parmesan)
• 40 g breadcrumbs (preferably fine)
• Chopped parsley, for finishing (optional)

Method

• 1

  Step 1: Preheat & prep dishes

  Heat oven grill/broiler to **high** (or oven to **220°C / 425°F** if no broiler). Lightly oil **4 scallop shells or small ramekins** and place on a tray.

• 2

  Step 2: Sear scallops (fast!)

  Heat a large skillet over **high heat** until very hot. Add **1 tbsp oil**. Season scallops lightly with salt and pepper. Sear **60–90 seconds per side** until a deep golden crust forms (they should still feel slightly springy; don’t cook through). Transfer to a plate.

• 3

  Step 3: Make the sauce base

  Reduce heat to **medium**. Add **butter**. When foaming, add **shallots** and cook until soft and sweet, **2 minutes**. Add **garlic** and stir until fragrant, **30 seconds**.

• 4

  Step 4: Reduce wine & finish sauce

  Pour in **white wine**, scraping the pan, and simmer until reduced by about half, **2–3 minutes** (it should smell less “winey,” more mellow). Add **cream**, **Dijon**, **lemon juice**, and **nutmeg**. Simmer **2–4 minutes** until lightly thickened—think pourable but creamy. Taste and adjust salt/pepper.

• 5

  Step 5: Assemble

  Divide scallops among shells/ramekins. Spoon sauce over to just coat (don’t drown—keep it luxurious). Mix **Gruyère + breadcrumbs** and sprinkle evenly on top.

• 6

  Step 6: Gratinate

  Broil **2–4 minutes** until bubbling and deeply golden in spots. Watch closely; it goes from perfect to burnt quickly.

• 7

  Step 7: Serve

  Rest **2 minutes**, then finish with parsley if using. Serve hot.

Tips

• **Dry scallops = better browning:** Pat very dry and don’t overcrowd the pan; sear in batches if needed.
• **No broiler?** Bake at **220°C / 425°F** for **6–8 minutes**, then move close to top heat (if possible) for color.
• **Cheese swap:** Gruyère is classic; Parmesan works well and is punchier—use a little less if very salty.
• **What to serve with it:** Crusty bread, a simple green salad, or steamed green beans; keep sides light so the scallops stay the star.

Nutrition (per serving, estimate)