Scallops In Creamy Sauce (coquilles Saint-jacques)
Indulge in the rich and luxurious flavors of French cuisine with this exquisite recipe for Scallops in Creamy Sauce, also known as Coquilles Saint-Jacques. This elegant dish features tender scallops enveloped in a velvety cream sauce, creating a decadent and unforgettable dining experience.
Ingredients
- 1 pound fresh scallops
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/4 cup grated Gruyère cheese
- 1/4 cup bread crumbs
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
- Gradually whisk in the heavy cream and white wine, allowing the sauce to thicken.
- Season the scallops with salt and pepper, then add them to the saucepan and cook for 5-6 minutes until they are opaque and cooked through.
- Transfer the scallops and sauce to individual gratin dishes or a baking dish.
- Sprinkle the Gruyère cheese and bread crumbs over the scallops.
- Broil in the oven for 3-4 minutes until the top is golden and bubbly.
- Garnish with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Gratin dishes or baking dish Saucepan Whisk Broiler
Tools
Cooking thermometer Oven mitts
Serving suggestions
Serve the Scallops in Creamy Sauce with a side of crusty French bread and a crisp green salad for a complete and elegant meal.
Tips & tricks
For the best results, be sure not to overcook the scallops, as they can become tough and rubbery. Keep a close eye on them while cooking in the creamy sauce.
Cost
$25