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Scallops Saint-Jacques

4.8
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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner French
Scallops Saint-Jacques
Ingredients
  • 2 tablespoons unsalted butter
  • 1/2 cup diced shallots
  • 1/2 pound white button mushrooms, sliced
  • salt and freshly ground black pepper to taste
  • 1 cup white wine
  • 1 pound sea scallops
  • 1/2 cup heavy whipping cream
  • 1 egg yolk
  • 2 teaspoons minced fresh tarragon
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper, or to taste
  • 4 large oven-safe scallop shells
  • 1/4 cup shredded Gruyere cheese
  • 1 pinch paprika
  • 8 fresh tarragon leaves
Instructions
1
Acquire all necessary ingredients.
2
Heat butter in a large skillet over medium heat; add shallots and cook until they become transparent, taking around 5 to 8 minutes. Introduce mushrooms, salt, and black pepper into the skillet; increase heat to medium-high and cook, stirring frequently, until mushrooms are golden brown, approximately 10 minutes. Pour wine into the pan and bring it to a boil while scraping the browned food residue from the bottom of the skillet with a wooden spoon; bring to a simmer.
3
Carefully position scallops into the wine and poach in the mushroom mixture until they are almost firm to the touch, about 2 minutes per side; transfer scallops to a separate bowl. Separate the mushroom mixture from its cooking liquid and reserve both mushrooms and the liquid separately.
4
Return the strained liquid to the skillet, pour in any excess juices from the scallops, and stir in cream. Bring the mixture to a boil and cook, stirring constantly, until the cream sauce is reduced by about half, approximately 10 minutes. Turn off the heat and let the mixture cool for 1 minute.
5
Quickly combine an egg yolk with the cream sauce until they are fully incorporated. Transfer the skillet to a heat-resistant surface, such as a countertop or cutting board, and stir in 2 teaspoons of tarragon, lemon zest, and cayenne pepper.
6
Divide the mushroom mixture into scallop shells, spreading it out to cover the bottoms of the shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat them evenly; let the sauce drizzle down into the mushrooms. Sprinkle a light layer of Gruyère cheese and paprika over the scallops.
7
Preheat your oven's broiler. Create a large sheet of aluminum foil, crinkle it slightly, and place it onto a baking sheet. Place the filled shells onto the foil and press lightly to help them stay level.
8
Broil in the preheated oven until the mixture is bubbling and the cheese is lightly browned, approximately 5 to 6 minutes.
9
Transfer the filled shells to serving plates lined with napkins to prevent them from tipping; garnish each portion with 2 crossed tarragon leaves.