Monday, July 2, 2007

Coquilles Saint Jacques au Gratin

A fancy way to say a scallop and mushroom casserole that the pescetarian got to use her fresh herbs in. This is a traditional French dish served in a scallop shell or in an individual sized ramekin. It is a little bit richer than most of the recipes I make, but a girl's gotta get it out of her system sometimes! Butter, half and half? Let's take it on.


  • 1 lb sea scallops, cut in half horizontally
  • 1 tbsp of butter
  • 1 c half and half
  • ¼ c white wine
  • 8 oz of white mushrooms, sliced
  • 3 shallots, minced
  • 2 cloves of garlic, minced
  • butter (2 tbsp), melted
  • ¾ c panko breadcrumbs
  • 1/4 c shredded parmesan
  • fresh parsley, chopped
  • thyme, chopped
  • salt and fresh ground pepper to taste
  • mix the thyme, parsley, 2 tbsp of melted butter, parmesan, salt, and fresh ground pepper into panko crumbs until well incorporated.
  • melt, over medium low heat, remaining tbsp of butter in a medium sized frying (if you’re absent minded, like me, add a splash of olive oil to keep it from burning).
  • add shallots and garlic and cook for for about 2 minutes, stirring constantly. raise the heat a bit and add mushrooms with a sprinkle of salt. cook about 8 minutes, stirring every so often, until the mushroom liquid is absorbed. increase heat for one minute, then deglaze the browned bits with the wine and evaporate for about three minutes.
  • add half and half and boil until thickened, 3-5 minutes.
  • add scallops and simmer until opaque, about 3 minutes. add lemon juice.
  • spoon mixture into ramekins and top with the breadcrumbs. Place in the broiler.
  • Broil for one minute or until crumbs are crispy and goldenly browned. Heaven.

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