Coquilles Saint Jacques dish!? I first discovered this Coquilles St-Jacques while living in Paris and I absolutely fell in love with it but not the restaurant price tag. So I quickly learnt to make it at home and I have perfected my Coquilles Saint Jacques recipe just in time for Thanks Giving Diner!
If you are not a turkey lover but love seafood and you’re looking for thanks giving dinner ideas then this recipe is for you. It is a lot easier than you would expect, so give it a try.
Ingredients:
2 pounds fresh scallops (also works well with Jumbo Shrimp!)
8 tablespoons (1 stick) unsalted butter, divided (if you are not using a nonstick pan you will need 12 Tbsp)
1/4 cup all-purpose flour
5 ounces grated Gruyère cheese
1 Cup Dry Wine or Cider (I personally use Romilly Extra Dry Cider)
1 cup heavy cream
1/2 teaspoon curry powder
1/4 teaspoon chili powder
Salt and black pepper
1/2 medium onion diced
12 ounces mushrooms sliced
Method:
- Combine flour, curry powder, chili powder, salt & black pepper. Coat scallops in mixture, set aside extras flour.
- Melt 2 tbs of butter and pan sear scallops 2-4 minute on each side depending on size (add butter as needed as you go along especially is to do several batches). Set scallops aside.
- Melt 3 tbs of butter to pan and add mushrooms + diced onions and pan sear, stir in extra flour and cook until onions and mushrooms are golden brown
- Add cider/wine and scrape brown bits of the bottom of pan, once the cider is warm add half & half/ heavy cream, cover and shimmer until the mixture is reduce by half.
- Preheat over to 400 degrees Fahrenheit
- Once the sauce has reduced, add scallops to mixture and turn off heat. Transfer to baking dish and generously sprinkle with gruyere cheese (yes you can use cheddar but gruyere tastes better)
- Bake for 20 minutes.
Serve with your favorite sides, preferably something that is not bold in flavor. I like mash potatoes, plain pasta (using the mushroom sauce from the St Jacques recipe), oven roasted veggies, etc. It’s also great to pair this dish with the cider or wine that you cooked it with. This is why I usually use Romilly Extra Dry Cider. Hailing from Normandy France, a coastal region famous for cider and seafood this 1000 year old family farm knows how to make great cider that goes well with seafood! And that’s what makes Romilly Extra Dry cider the best cider for cooking, plus it’s only $14 a bottle!
I hope you and your family enjoy this dish! And have a delicious Thanks Giving Dinner. What do you plan on making for your family?
Stay Safe,
Avi
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