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My review
How to Make Coquilles Saint-Jacques
68k
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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4361 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...
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.
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...
3/27/2017
As I live in the middle of nowhere, shallots are hard to come by. Instead, I chop up a bunch of green onions and a "generous" amount of minced garlic (I prefer shallots), use a dry sherry for th...
5/13/2018
This was delicious. Made exactly as written, only with dried tarragon. Even the left overs reheated in the oven were awesome. Will make many more times! Watch the video chef Johns soothing tone ...
1/29/2018
I made this and it was very delicious I can't wait to make again. The leftovers I ate for breakfast and I put the mixture on top of and English muffin an poached egg, so so good!