Coquilles Saint Jacques

By maredan

Ingredients

• Scallops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound scallops
• 1 pinch Salt and pepper
• Duxelles
• 2 tablespoons butter
• 1/2 pound mushrooms
• 2 shallots, minced
• Salt and pepper
• 1 tablespoon chopped parsley
• Sauce
• 2 tablespoons butter
• 1 shallot, minced
• 2 tablespoons flour
• 1/2 cup white wine
• 1/2 cup fish stock
• 2 tablespoons crème fraîche
• Lemon juice to taste
• Topping
• 2 tablespoons chopped fresh parsley
• 6 tablespoons fresh breadcrumbs
• 1 tablespoon butter, melted

Details

Servings 6

Preparation

Step 1

Directions
Scallops
Heat the butter and oil in a large sauté pan. Season the scallops and sear one minute per side, to brown. Do not cook completely. Set aside.
To assemble the dish: Heat the oven to broil with the rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. Add topping (see instructions) and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.
Duxelles
Melt the butter in a large sauté pan until foaming. Add the shallot and sauté until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer to a bowl and stir through the parsley.
Sauce
Melt the butter in the sauté pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the crème fraîche. Check the seasonings, adding salt, pepper, and lemon juice if needed.
Topping
Scatter parsley and breadcrums over scallops and mushroom mixture. Drizzle melted butter over entire dish.