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Coquilles St-Jacques (Gratinéed Scallops)

  • Total Time: 0 hours


Units Scale
  • 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
  • 3/4 cup dry vermouth
  • 1 bay leaf
  • 6 large sea scallops
  • 2 tbsp. flour
  • 1/2 cup heavy cream
  • 2/3 cup grated Gruyère
  • 1/2 tsp. fresh lemon juice


  1. 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.
  2. 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.
  3. 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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 479.15 kcal
  • Sugar: 4.8 g
  • Sodium: 633.65 mg
  • Fat: 36.09 g
  • Saturated Fat: 22.11 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 15.24 g
  • Fiber: 2.02 g
  • Protein: 17.92 g
  • Cholesterol: 125.15 mg

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