Coquilles Saint Jacques Recipe

Scallops: Fresh and cleaned, these are the star of the dish, providing a tender and sweet seafood flavor.

White wine: Adds acidity and depth to the sauce, enhancing the overall flavor profile.

Heavy cream: Creates a rich and smooth texture for the sauce, making it luxurious and indulgent.

Breadcrumbs: Provides a crunchy topping that contrasts with the creamy sauce and tender scallops.

Gruyère cheese: A Swiss cheese that melts beautifully, adding a nutty and creamy flavor to the dish.

Butter: Used to create the base of the sauce, adding richness and flavor.

Flour: Helps to thicken the sauce, ensuring it has the right consistency.

Salt: Enhances the flavors of the other ingredients, making the dish more savory.

Pepper: Adds a touch of heat and complexity to the dish.

When preparing scallops, make sure they are thoroughly dried with a paper towel before adding them to the sauce. This ensures they sear properly and do not release excess moisture, which can dilute the flavor of the dish. Additionally, when making the roux with butter and flour, cook it just until it starts to turn a light golden color to avoid any raw flour taste in the final sauce.

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

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

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich and creamy texture, though it will add a slight coconut flavor to the dish.

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

• gruyère cheese - Substitute with emmental cheese: Emmental cheese has a similar nutty flavor and melting properties, making it a good alternative to gruyère.

• butter - Substitute with olive oil: Olive oil can be used to sauté and add richness, though it will impart a different flavor profile.

• flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour, though it should be used in smaller quantities.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different taste to the dish.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks, maintaining the dish's appearance.

• Allow the Coquilles Saint Jacques to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled scallops and sauce mixture into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. This keeps the scallops fresh and the flavors intact.
• For longer storage, place the airtight container in the freezer. The Coquilles Saint Jacques can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, if frozen, transfer the container to the refrigerator and allow it to thaw overnight. This gradual thawing helps maintain the texture of the scallops.
• Preheat your oven to 350°F (175°C). Transfer the thawed mixture to an oven-safe dish if it’s not already in one.
• Cover the dish with aluminum foil to prevent the breadcrumbs and gruyère cheese topping from burning while the dish heats through.
• Bake for 15-20 minutes, or until the Coquilles Saint Jacques is heated thoroughly. Remove the foil for the last 5 minutes to allow the topping to crisp up.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• Always ensure the scallops are heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the leftover Coquilles Saint Jacques in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place the Coquilles Saint Jacques in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a stovetop method, transfer the Coquilles Saint Jacques to a skillet. Add a splash of white wine or heavy cream to maintain moisture. Heat over medium-low heat, stirring occasionally, until warmed through.

• For a crispy topping, reheat in an air fryer. Preheat the air fryer to 350°F (175°C). Place the Coquilles Saint Jacques in the air fryer basket and heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• Oven: To preheat and bake the dish until the top is golden and bubbly.

• Skillet: For melting butter, cooking the flour, and preparing the sauce.

• Spatula: To stir the flour and butter mixture and to mix in the white wine and cream.

• Measuring cups: To measure the white wine, heavy cream, and breadcrumbs accurately.

• Measuring spoons: To measure the butter and flour precisely.

• Whisk: To ensure the sauce is smooth and well combined.

• Baking dish: To transfer the scallop mixture into for baking.

• Grater: To grate the gruyère cheese.

• Knife: To cut the butter into the correct amount.

• Cutting board: To provide a surface for cutting the butter.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Pre-measure ingredients: Measure out all ingredients like scallops, white wine, and breadcrumbs before starting to cook.

Use pre-grated cheese: Save time by using pre-grated gruyère cheese instead of grating it yourself.

Prepare sauce in advance: Make the sauce ahead of time and store it in the fridge. Reheat it when ready to use.

Use a food processor: Quickly blend breadcrumbs and other ingredients using a food processor.

One-pan method: Cook the scallops and sauce in the same skillet to reduce cleanup time.