Coquilles Saint Jacques Recipe

Scallops: Tender and sweet, these are the star of the dish. Make sure they are cleaned and patted dry.

White wine: Adds acidity and depth to the sauce. Choose a dry white wine for the best results.

Heavy cream: Provides richness and helps to thicken the sauce.

Breadcrumbs: Preferably fresh, they add a crunchy topping to the dish.

Gruyère cheese: A Swiss cheese that melts beautifully and adds a nutty flavor.

Butter: Used to sauté the garlic and create the base of the sauce.

Flour: Helps to thicken the sauce.

Garlic: Adds a fragrant aroma and depth of flavor.

Parsley: Freshly chopped, it adds a pop of color and freshness to the final dish.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity.

When preparing scallops, ensure they are cleaned and patted dry before cooking. Excess moisture can prevent them from achieving a proper sear and can dilute the flavors in the dish. Additionally, when making the sauce, be patient while reducing the white wine; this step is crucial for concentrating the flavors. Finally, for the breadcrumb topping, using fresh breadcrumbs instead of store-bought will give a better texture and flavor.

• scallops - Substitute with shrimp: Shrimp has a similar texture and sweetness, making it a good alternative for scallops in this dish.

• white wine - Substitute with chicken broth: Chicken broth provides a savory depth of flavor without the alcohol content.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and is a good dairy-free alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar texture to fresh breadcrumbs.

• gruyère cheese - Substitute with emmental cheese: Emmental cheese has a similar nutty flavor and melts well, making it a good substitute for gruyère.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor, making it a suitable alternative to butter.

• flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour and is gluten-free.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements the dish well.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can enhance the dish similarly to parsley.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly earthy flavor that can be used as an alternative to black pepper.

• Allow the scallops to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the Coquilles Saint Jacques to an airtight container. If you don't have one, you can use a baking dish covered tightly with plastic wrap or aluminum foil.
• Store the dish in the refrigerator for up to 2 days. The scallops will remain fresh and the flavors will meld even more.
• For freezing, place the cooled Coquilles Saint Jacques in a freezer-safe container. Make sure to leave some space at the top to allow for expansion.
• Label the container with the date so you can keep track of its freshness. The dish can be frozen for up to 3 months.
• When ready to reheat, thaw the scallops in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C). Transfer the Coquilles Saint Jacques to an oven-safe dish if it’s not already in one.
• Cover the dish with aluminum foil to prevent the top from browning too quickly. Bake for about 20-25 minutes, or until the scallops are heated through.
• For a crispy topping, remove the foil during the last 5 minutes of reheating. This will allow the breadcrumbs and gruyère cheese to regain their golden, crunchy texture.
• Garnish with fresh parsley before serving to add a touch of freshness and color.

• Preheat your oven to 350°F (175°C). Place the Coquilles Saint Jacques in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Place the scallops in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a stovetop method, heat a skillet over medium-low heat. Add a small amount of butter or olive oil. Place the Coquilles Saint Jacques in the skillet and cover with a lid. Heat gently, stirring occasionally, until warmed through.

• To maintain the crispy topping, you can use a broiler. Preheat the broiler and place the Coquilles Saint Jacques on a baking sheet. Broil for 2-3 minutes, keeping a close eye to avoid burning, until the top is bubbly and golden.

• For an air fryer, preheat to 350°F (175°C). Place the Coquilles Saint Jacques in the air fryer basket and heat for 5-7 minutes, or until warmed through and the top is crispy.

• Skillet: Used for melting butter and cooking garlic, as well as for reducing the white wine and thickening the sauce.

• Oven: Preheated to 400°F (200°C) for baking the scallops.

• Baking dish: Holds the scallops and sauce while baking.

• Mixing bowl: Used for combining breadcrumbs and grated gruyère cheese.

• Measuring cups: For accurately measuring the white wine, heavy cream, and breadcrumbs.

• Measuring spoons: For measuring the butter, flour, and chopped parsley.

• Knife: For mincing the garlic and chopping the parsley.

• Cutting board: Provides a surface for mincing garlic and chopping parsley.

• Wooden spoon: For stirring the garlic, flour, and sauce in the skillet.

• Whisk: Helps in blending the flour into the butter and ensuring a smooth sauce.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it.

• Spatula: Useful for spreading the breadcrumb and cheese mixture evenly over the scallops.

• Garlic press: Optional, but can be used for mincing the garlic more efficiently.

Prep ingredients ahead: Measure and prepare all ingredients before starting to cook. This saves time and ensures a smooth cooking process.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to save the time needed to make them from scratch.

Simmer sauce while preheating: Start making the sauce while the oven preheats to 400°F (200°C) to streamline the process.

Grate cheese in advance: Grate the gruyère cheese beforehand and store it in the fridge until needed.

Use a food processor: Mince the garlic and chop the parsley quickly using a food processor.