Coquilles Saint-Jacques à la bretonne

Name: Coquilles Saint-Jacques à la bretonne
Total time: 40 min
Yield: Serves 4
Cuisine: Brittany
Ingredients: 16 fresh sea scallops with roe; 16 scallop shells for serving; 300 g (11 oz) button mushrooms; 3 gray shallots; 100 ml (½ cup) dry Muscadet; 300 ml (1¼ cups) thick crème fraîche; 100 g (1 cup) grated Gruyère; 100 g (1 cup) breadcrumbs; 80 g (3 oz) unsalted butter; 2 tbsp olive oil; 1 bunch of flat-leaf parsley; 1 pinch of nutmeg; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Breton-style scallops au gratin

⏱ 40 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

16fresh sea scallops with roe
16scallop shellsfor serving
300 g (11 oz)button mushrooms
3gray shallots
100 ml (½ cup)dry Muscadet
300 ml (1¼ cups)thick crème fraîche
100 g (3½ oz)grated Gruyère
100 g (3½ oz)breadcrumbs
80 g (3 oz)unsalted butter
2 tbspolive oil
1bunch of flat-leaf parsley
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

16 fresh sea scallops with roe
16 scallop shells for serving
300 g (11 oz) button mushrooms
3 gray shallots
100 ml (½ cup) dry Muscadet
300 ml (1¼ cups) thick crème fraîche
100 g (3½ oz) grated Gruyère
100 g (3½ oz) breadcrumbs
80 g (3 oz) unsalted butter
2 tbsp olive oil
1 bunch of flat-leaf parsley
1 pinch nutmeg
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (32 cm / 12½ in)

1 medium saucepan for the sauce

03 — Method

Preheat the oven to 200 °C (400 °F) fan. Take the 16 scallops out 15 minutes ahead and pat COMPLETELY dry.
Carefully separate the orange roe from the white scallops — it adds flavor and color.
Wipe the 300 g (11 oz) of mushrooms and slice 3 mm (⅛ in) thick. Finely chop the 3 shallots.
Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large nonstick skillet over very high heat until foaming and sear the scallops for just 60 seconds per side.
Set aside. Melt 20 g (1½ tbsp) of butter in the pan and soften the shallots for 3 minutes. Add the mushrooms and cook 8 minutes until their liquid evaporates.
Deglaze with the Muscadet and reduce for 3 minutes.
Stir in the crème fraîche, nutmeg, salt and pepper and reduce over low heat for 5 minutes until it coats a spoon.
Put 1 scallop and some roe in each of the 16 shells, spoon over the mushroom sauce and sprinkle with Gruyère mixed with breadcrumbs. Bake on a sheet for 8 minutes at 200 °C (400 °F). Sprinkle with parsley.