CLASSIC FRENCH COQUILLES SAINT-JACQUES

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories

Soak the scallops in milk for about 2 hours, then rinse and blot them dry.

Heat a sauté pan and add oil, then carefully place the scallops in the hot oil for about 2 minutes on each side until golden brown.

Remove the scallops from heat and set aside.

In the same pan, melt 2 tablespoons of unsalted butter and add the diced shallots, cooking until translucent.

Add the chopped mushrooms to the shallots and cook until they release their liquid, seasoning with salt and pepper.

Pour in 1 cup of white wine and 2 tablespoons of cognac, mixing well and reducing the liquid until it's about half.

Strain out the mushrooms and shallots, returning the liquid to the heat and bringing it to a boil.

Pour in 1/2 cup of heavy cream and reduce the liquid again until it's about half, until it coats the back of a spoon.

Remove the sauce from heat and temper the egg yolk by mixing a little of the hot sauce into it, then whisk it into the sauce while whisking continuously.

Taste the sauce for seasoning and adjust as necessary.

Assemble the dish by placing scallop shells on a baking sheet lined with crumpled foil to prevent slipping.

Spoon a generous amount of the mushroom and shallot mixture into each shell, followed by the scallops on top.

Add a generous amount of the sauce over the scallops, then sprinkle with buttered breadcrumbs and a pinch of parmesan cheese.

Refrigerate the assembled shells if not baking immediately, then broil for 5-6 minutes until bubbly and golden brown.

Serve the shells on a plate with a napkin to prevent slipping, and garnish with a wedge of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens