French Coquilles Saint-Jacques with White Wine Cream Sauce
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
For the White Wine Cream Sauce
For the Gratin Topping
For the Garnish
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.
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.
Plating & Serving
French Coquilles Saint-Jacques with White Wine Cream Sauce
French Coquilles Saint-Jacques with White Wine Cream Sauce
Serve
Serve in individual scallop shells or a shallow dish, surrounded by sauce and topped with the golden gratin crust.