Cooked - Jb's Coquilles Saint-jacques recipe tin eats fish

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Jb's Coquilles Saint-jacques recipe tin eats fish

1.0

200 to 220g / 7.5oz medium raw scallops (thawed if using frozen), cut in half

¼ tsp cooking salt / kosher salt

30g / 2 tbsp unsalted butter

1 eschalot (shallot), finely diced

200g / 7 oz white mushrooms, diced 8mm

2 tbsp plain flour (all-purpose)

½ cup hot milk

½ cup cream

¼ tsp cooking salt / kosher salt

⅛ tsp black pepper

1 pinch ground nutmeg

¾ cup panko breadcrumbs

45g / 3 tbsp unsalted butter, melted

50g / ½ cup Gruyère cheese

⅛ tsp cooking salt

Melt butter in medium saucepan over medium heat. Cook eschalots and mushrooms 5 min until mushrooms are soft. Stir in flour for 30 sec. Add milk and cream, stir until incorporated, then stir in salt, pepper and nutmeg. It will heat up as it thickens. When you see a bubble, cook 30 seconds then take off the stove.
Sprinkle scallops with salt, divide between small shallow gratin dishes in single layer (11cm / 4.3" diameter, 2.5cm / 1" deep is ideal, you can also use shells). Cover with all the bechamel, top with cheesy crust.
Put on tray, bake 20 minutes at 200°C / 400°F (180°C fan) until top is golden. Rest 2 minutes then serve!

Course🍽️Main Course

Diets🥩Carnivore...

CategorySeafood Dish

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 29 weeks ago

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