How to Make Coquilles Saint-Jacques

Ingredients

• 2 tablespoons unsalted butter
• 0.5 cups diced shallots
• 0.5 pounds white button mushrooms , sliced
• salt and freshly ground black pepper to taste
• 1 cup white wine
• 1 pound sea scallops
• 0.5 cups 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
• 0.25 cups shredded Gruyere cheese
• 1 pinch paprika
• 8 freshs tarragon leaves

Instructions

1. 1

   Gather all ingredients.

2. 2

   Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.

3. 3

   Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.

4. 4

   Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.

5. 5

   Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.

6. 6

   Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.

7. 7

   Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.

8. 8

   Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.

9. 9

   Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.