Coquilles Saint-Jacques Au Four
Oven-baked scallops in shells with chopped mushrooms, parsley, breadcrumbs, butter, and a splash of white wine. Simple, elegant French cooking in under 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the stripped-down, no-fuss version of Coquilles Saint-Jacques, and honestly, sometimes simpler is better.
Fresh scallops get arranged in their shells or ramekins, seasoned, blanketed with finely chopped mushrooms and parsley, then sprinkled with breadcrumbs, dotted with butter, and hit with a splash of dry white wine.
Ten to twelve minutes in a hot oven and they come out bubbling, golden, and smelling like a seaside bistro in Brittany.
A squeeze of lemon and a sprig of parsley finish each shell. That’s it. No cream sauce, no roux, just pure scallop flavor front and center.
Pro Tips
- If using sea scallops, quarter them so they cook evenly and in the same time as the breadcrumb topping
- Chop the mushrooms very fine so they form a thin, even layer that crisps alongside the breadcrumbs
- Don’t skip the lemon squeeze at the end. That burst of acidity lifts the whole dish
Ingredients
Directions
Wash and drain 2 pounds of scallops and arrange them in scallop shells or ramekins.
If sea scallops are used, cut each into 4 pieces.
Season the scallops with salt and pepper, cover them with finely chopped mushrooms and parsley, and sprinkle them with bread crumbs.
Dot each shell with butter and sprinkle with 1 teaspoon dry white wine.
Put the shells on a baking sheet and bake them in a hot oven at 400℉ (200℃). for 10 to 12 minutes.
Squeeze a few drops of lemon juice over each shell and garnish with parsley sprigs.
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