Coquilles St. Jacques (Scallops in Cream)

scallops

🥗Healthier: fish fillets

💰Cheaper: surimi

Fish fillets are lower in calories and surimi is more budget-friendly.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt is lower in calories and milk is often cheaper.

Add 1 pound of bay scallops to a 12-inch non-stick skillet.

Cover the scallops with about 3/4 cup of dry French vermouth.

Add 1 heaping tablespoon of finely minced scallions (white part) and 1/4 teaspoon of kosher salt.

Bring the mixture to a rapid boil on the stovetop.

Once boiling, lower the heat and let the scallops simmer quietly for about 2 minutes or until springy to the touch.

While the scallops are simmering, prepare a slurry by mixing 1 tablespoon of corn starch with enough water or wine to make a thick but smooth mixture.

After 2 minutes, pour the scallops through a wire mesh sieve set over a bowl to collect the cooking juices.

Return the cooking juices to the skillet and add 1/2 cup of heavy cream and 1/4 teaspoon of paprika.

Bring the cream and wine sauce to a boil, then stir in the cornstarch mixture to thicken the sauce.

Remove from heat and gently mix the scallops with the cream sauce.

Prepare scallop shells on a baking sheet with crumpled aluminum foil to prevent wobbling.

Fill the scallop shells generously with the scallop and cream mixture.

Grate approximately 1 tablespoon of Jarlsberg cheese and sprinkle it on top of the scallop mixture in each shell.

Cover the filled shells with plastic wrap and refrigerate until ready to broil.

Preheat the broiler and broil the scallops for about 2 minutes until spotty brown, watching closely to avoid overcooking.

Serve immediately, optionally with a green salad and crusty baguette.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens