Scallops Au Gratin (Scallops Saint Jacques)

scallops au gratin saint jaques on scallop shells garnished with tarragon.

Scallops au gratin (Coquilles Saint-Jacques) is an elegant yet easy French dish with tender scallops in a creamy sauce, topped with gruyere and breadcrumbs.

Course Main Course

Cuisine French

Prep Time 10

Cook Time 20

Servings

Calories 427kcal

Author Kylie Mazon-Chambers

Ingredients

For the scallops and sauce:

1 cup seafood stock
½ cup dry white wine
1 pound sea scallops
3 tablespoons unsalted butter
1 shallot, finely diced
2 tablespoons all-purpose flour
½ cup heavy cream
1 tablespoon freshly squeezed lemon juice
Kosher salt, as needed

For the breadcrumbs topping and serving:

½ cup panko breadcrumbs
2 tablespoons unsalted butter, melted
¼ cup shredded Gruyere cheese
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon

US Customary - Metric

Instructions

For the scallops and sauce:

In a medium saucepan over medium heat, bring the seafood stock and white wine to a simmer. Then lower heat to low and add the scallops. Poach the scallops in liquid for 1½ minutes. Reserve the cooking liquid.
Use a slotted spoon to remove the poached scallops. Slice the scallops and set aside.
Heat a large sauté pan over medium heat. Add the butter and allow to melt, then add the shallot and sauté until tender, about 3 minutes. Add the flour and stir to combine, letting the flour cook for about 1 minute. Add 1 cup (250g) of the poaching liquid and whisk to combine. Let cook, stirring occasionally until thickened, about 2 minutes.
Whisk in the heavy cream followed by the lemon juice. Season to taste with salt.
Add the chopped scallops to the creamy sauce and stir to combine.
Portion out the scallops and sauce among gratin dishes or scallop shells.

For the breadcrumb topping and serving:

In a small bowl stir together the breadcrumbs, butter, cheese, parsley and tarragon. Evenly divide it over the top of all the scallops.
Arrange rack in the top ¾ of the oven. Broil the scallops until the mixture is bubbling and golden brown, about 2 to 3 minutes. Serve hot.

Notes

Swaps and substitutions

While I love preparing the scallops St. Jacques in scallop shells, it can also be prepared in gratin dishes.

Nutrition