Coquilles St Jacques - Creamy Scallop & Mushroom Gratin Recipe

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.

Sauté shallots in butter over medium heat in a skillet until translucent.

Slice mushrooms while shallots are cooking.

Add mushrooms, salt, and black pepper to the skillet and sauté until golden brown.

Pour in white wine and bring to a simmer.

Add scallops to the wine mixture and poach for about 2 minutes per side.

Remove scallops and strain the poaching liquid, reserving the mushroom and shallot mixture.

Return the strained liquid to the pan, add heavy cream, and reduce by half while stirring occasionally.

Turn off the heat and whisk in an egg yolk quickly.

Add cayenne pepper, lemon zest, and adjust for salt in the sauce.

Divide the mushroom and shallot mixture into scallop shells, add scallops on top, and spoon sauce over them.

Sprinkle with Gruyère cheese and a bit of paprika or cayenne for color.

Broil under high heat for about 5-6 minutes until hot and edges are browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens