Photograph of the finished Coquilles Saint-Jacques

France · Sò điệp nướng sốt kem phô mai

Coquilles Saint-Jacques

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Scallops Scallops 1.3 lb
  • Photograph of Mushrooms Mushrooms 7.1 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Flour Flour 1.7 oz
  • Photograph of Fresh cream Fresh cream ¾ cup
  • Photograph of White wine White wine ⅔ cup
  • Photograph of Grated cheese Grated cheese 2.1 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 1.1 oz
  • Photograph of Parsley Parsley 0.3 oz

Method

  1. 1 Simmer white wine with dried onions, then blanch the scallops for 2 minutes before removing them.
  2. 2 Sauté the sliced mushrooms in butter for 6 minutes until all the liquid has evaporated.
  3. 3 Make a butter roux with flour, then add the clam blanching water and fresh cream, stirring until thickened for 5 minutes.
  4. 4 Mix the scallops and mushrooms in the sauce, season with salt and pepper, then spoon the mixture into the scallop shells.
  5. 5 Sprinkle with grated cheese and breadcrumbs, bake at 200 degrees for 12 minutes until golden brown.

With an appliance

  • Air fryer 45 min

    Replace step 5: spray oil on the breadcrumb layer, run the steamer at 215 degrees for 7 minutes and rotate the scallop after 4 minutes; the cheese side browns faster (5 minutes), a layer is needed to prevent the sauce from spilling.

Start cooking