France Coquilles St. Jacques (Scallops Poached with Wine and Cream)
Poached scallops, quickly heated in a white wine and cream sauce flavored with shallot and lemon, are a classic main course from France. Some recipes for coquilles St. Jacques add mushrooms, seafood or chicken stock, and grated Gruyère. Some cooks use brandy or cognac instead of white wine.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 shallots, minced
- 1 cup (240 ml) dry white wine
- Salt, to taste
- Ground black pepper, to taste
- 2 Tbsp (30 ml) butter
- 1 Tbsp (15 ml) all-purpose flour
- 9 oz (250 g) crème fraîche
- ½ lemon, juice only
- 2 egg yokes
- 18 scallops, shelled and cleaned
- Breadcrumbs, as needed
Directions
- Place shallots, wine, salt, and black pepper in a nonreactive pot.
- Bring mixture to a boil, reduce heat, and simmer until liquid reduces to about 3 tablespoons (45 ml).
- Melt butter in a skillet set over medium heat.
- Add flour, sautéing until it is lightly browned.
- Add crème fraîche and shallot liquid, bringing to a boil.
- Remove skillet from heat and season with additional salt and black pepper if necessary.
- Beat in lemon juice and egg yolks.
- Preheat broiler.
- Divide scallops among the scallop shells.
- Cover with sauce and sprinkle with breadcrumbs.
- Broil scallops for a few minutes, just until heated through.
- Serve immediately.
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