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My review
How to Make Coquilles Saint-Jacques
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Chef John
"For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light."
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Ingredients
50 m servings 374Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
- Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
- Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
- Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
- Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
- Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
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Reviews
Read all reviews 2942 Ratings
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Most helpful positive review
9/1/2017
There are a lot of steps to this recipe but it is so worth it. The sauce is amazing - you have to do it anyway ! I did make it the day before because of the complications and it work really well...
Most helpful critical review
8/10/2017
This recipe was OK....but a lot of dirty pans were created, and it required a lot of steps. Certainly not an easy recipe to make; taste was fairly good, but nothing to write home about -- or ra...
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9/1/2017
There are a lot of steps to this recipe but it is so worth it. The sauce is amazing - you have to do it anyway ! I did make it the day before because of the complications and it work really well...
2/2/2016
Fun to make and delicious to eat. Instead of lemon zest, I added a couple dashes of lemoncello to the sauce (from the glass that I was sipping, of course!) Magnificent!! Will definitely make...
2/15/2014
This was absolutely wonderful for a Valentine's dinner with my DH. I did not change a thing. The flavors melded perfectly with main star of the dish, the scallops. This is a keeper.
12/11/2016
Awesome wonderful, I got rave reviews for this one. Make sure you have the full 10 inch distance when broiling I did not and it was almost a disaster
8/10/2017
This recipe was OK....but a lot of dirty pans were created, and it required a lot of steps. Certainly not an easy recipe to make; taste was fairly good, but nothing to write home about -- or ra...
7/3/2017
In place of tarragon, add herbes De provence to mixture. Used single baking dish, layer bottom with Jasmine rice, then mushrooms followed by scallops. sprinkle smoked paprika on top.
8/17/2017
One of my favorite scallop dishes, I had not made them in years, but after I bought a large bag of beautiful frozen scallops, I had to revisit the recipe, it didn't disappoint.