COQUILLES ST. JACQUES (SEA SCALLOP GRATIN)
2 servings
The sauce can be prepared several hours in advance and refrigerated; bring to a simmer before proceeding.
Combine in a bowl and mix well:
- ½ cup fresh bread crumbs
- 3 tablespoons grated Parmesan
- 2 tablespoons butter, melted
- 1 tablespoon minced parsley
- 1 teaspoon chopped thyme
- ⅛ teaspoon salt
- Black pepper to taste
Melt in a medium skillet over medium heat:
- 1 tablespoon butter
Add and cook, stirring, until softened but not browned, about 2 minutes:
- 2 shallots, minced
- 2 garlic cloves, minced
Add and cook, stirring occasionally, until the mushrooms are softened, about 7 minutes:
- 8 ounces small mushrooms, quartered
- 1 teaspoon salt
Add:
- ¼ cup dry white wine
Increase the heat and simmer until the wine has almost evaporated, about 3 minutes. Add:
- 1 cup heavy cream
Bring to a gentle boil and boil until thickened, about 5 minutes. Preheat the broiler. Reduce the sauce to a simmer and add:
- 12 ounces sea scallops, side “hinge” removed,, and halved horizontally
Cook until the scallops are no longer translucent, about 1 ½ minutes. Remove from the heat and stir in:
- 1 teaspoon lemon juice
Spoon the mixture into scallop shells or individual gratin dishes. Sprinkle the bread crumb mixture over the scallops and sauce. Broil until golden brown on top and bubbling around the edges, about 1 ½ minutes.