Coquilles St-Jacques (Gratinéed Scallops)

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Scallops Image Used Under Creative Commons License From Wikipedia

This is one of the great classic French recipes – that means, cream and butter are an integral part of the dish. Classically served in a scallop shell, this recipe consists of scallops in a creamy wine sauce, topped with bread crumbs and cheese and browned under a broiler. In this recipe, the scallops are nobly enriched by these ingredients to elevate an already fantastic ingredient to a whole new plane of delicious.

Yes, it’s fattening. Yes, there are other recipes that better highlight truly fresh scallops still in the shell. Yes, you will love this recipe.

Classics are classics for a REASON, after all. 🙂

This particular recipe from Saveur is my favorite version, as it adds additional flavor notes from a number of fresh herbs as well as Vermouth (herb-flavored white wine). Please do stick with Noilly Prat brand dry vermouth if at all possible for this recipe. It is light years ahead of every other option in flavor and quality.

When buying scallops, look for an ivory or very light brown color – these are almost certainly scallops without any additives (look for “dry packed” scallops). White scallops have almost certainly been treated with sodium tripolyphosphate (STPP) and are called “wet packed”. STPP causes the scallops to absorb moisture prior to the freezing process, thereby increasing the weight and also toughens them into shoe leather when they’re cooked.

Battle on – The Generalissimo

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8 oz. button mushrooms, minced
6 tbsp. unsalted butter
3 small shallots, minced
2 tbsp. minced parsley
1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
Kosher salt and freshly ground black pepper, to taste
¾ cup dry vermouth
1 bay leaf
6 large sea scallops
2 tbsp. flour
½ cup heavy cream
⅔ cup grated Gruyère
½ tsp. fresh lemon juice

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Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.