French Coquilles Saint-Jacques with White Wine Cream Sauce

Name: French Coquilles Saint-Jacques with White Wine Cream Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 16 large sea scallops; 2 tablespoons olive oil; Salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 tablespoon shallots; 1 cup dry white wine; 1 cup heavy cream; Salt and white pepper; Pinch of freshly grated nutmeg; 1/2 cup breadcrumbs; 1/4 cup grated Gruyère cheese; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh parsley; Lemon wedges; Fresh parsley sprigs

Classic French Scallops in a Decadent White Wine Sauce

A sophisticated and luxurious seafood dish, perfect for romantic dinners or special occasions.

1 h 30 min
4
Intermediate

Ingredients

For the Scallops

16 large sea scallops

cleaned and patted dry

2 tablespoons olive oil

Salt and freshly ground black pepper

to taste

For the White Wine Cream Sauce

2 tablespoons unsalted butter

1 tablespoon shallots

finely chopped

1 cup dry white wine

1 cup heavy cream

Salt and white pepper

to taste

Pinch of freshly grated nutmeg

For the Gratin Topping

1/2 cup breadcrumbs

1/4 cup grated Gruyère cheese

1 tablespoon unsalted butter

melted

1 tablespoon chopped fresh parsley

For the Garnish

Lemon wedges

for serving

Fresh parsley sprigs

Preparation

Marinating the Scallops

Season scallops

Season scallops lightly with salt and black pepper.

Rest at room temperature

Set aside at room temperature while preparing the sauce.

Pat dry

Pat dry again with paper towels right before cooking.

Preparing the White Wine Cream Sauce

Sauté shallots

In a saucepan, melt butter over medium heat and sauté shallots until soft.

Reduce wine

Add white wine and simmer until reduced by half.

Use a high-quality white wine for the best flavor. Do not over-reduce the sauce; it should be creamy, not too thick. Reduce over medium heat for about 5 minutes.

Finish sauce

Stir in heavy cream, nutmeg, salt, and white pepper; simmer to thicken.

Cooking Process

Sear scallops

Heat olive oil in a pan over medium-high heat; sear scallops for 2-3 minutes per side until golden brown.

Use medium-high heat for searing (about 6 minutes total).

Make gratin topping

Mix breadcrumbs, Gruyère cheese, melted butter, and parsley; set aside.

Combine and bake

Place seared scallops in a baking dish, cover with sauce, sprinkle with gratin topping, and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.

Bake for 10-15 minutes at 375°F (190°C).

Plating & Serving