Classic French Coquilles Saint-Jacques
A classic Coquilles Saint-Jacques recipe that works equally well as an elegant appetizer or a quick meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven broiler.
-
Combine flour, salt, curry powder, and cayenne pepper in a bowl; toss scallops until thoroughly coated.
-
Melt butter in a large skillet over medium-high heat. Sauté coated scallops, turning once, for about 4 minutes until golden brown. Transfer scallops to a plate and keep warm.
-
In the same skillet, sauté mushrooms and onions over medium-high heat for 4 minutes until light brown.
-
Add white wine, scraping the pan bottom. Simmer until the sauce reduces by half.
-
Remove from heat, then stir in Cognac and reserved scallops.
-
Divide the scallop mixture among six scallop shells or ovenproof dishes.
-
Mix bread crumbs, melted butter, and Gruyère cheese; spoon evenly over each dish. Broil 5-6 inches from heat until hot, bubbly, and browned. Sprinkle with lemon juice and serve immediately.