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Le Chaudron recipe
Coquilles Saint-Jacques gratinées
Gratinéed scallops in the shell
⏱ 40 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16large sea scallops with roefresh pasta
8clean scallop shellsfor presentation
300 g (11 oz)button mushrooms
3gray shallots
100 g (3½ oz)unsalted butter
100 ml (½ cup)dry white wine
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)breadcrumbs
100 g (3½ oz)grated Gruyère
1large bunch of flat-leaf parsley
1lemon
3 tbspall-purpose flour
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 16 large sea scallops with roe fresh pasta
- 8 clean scallop shells for presentation
- 300 g (11 oz) button mushrooms
- 3 gray shallots
- 100 g (3½ oz) unsalted butter
- 100 ml (½ cup) dry white wine
- 200 ml (¾ cup) thick crème fraîche
- 100 g (3½ oz) breadcrumbs
- 100 g (3½ oz) grated Gruyère
- 1 large bunch of flat-leaf parsley
- 1 lemon
- 3 tbsp all-purpose flour
- 1 pinch nutmeg
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prep the 16 scallops: rinse in cold water and pat dry. Remove any dark bits at the base. Cut each into 2 or 3 thick rounds depending on size.
- Separate the roe from the scallops, rinse gently in cold water and pat dry.
- Wipe the 300 g (10½ oz) mushrooms clean with a damp paper towel (don't rinse them) and chop VERY finely. Peel and chop the 3 shallots VERY finely.
- Make the duxelles: melt 50 g (3½ tbsp) butter in the large sauté pan over medium heat. Sweat the shallots 5 minutes until soft. Add the mushrooms and cook 10 minutes over high heat until all the liquid evaporates.
- Sprinkle with the 3 tbsp flour and cook 2 minutes, stirring. Add the dry white wine and bring to a simmer. Cook 3 minutes over high heat.
- Stir in the crème fraîche, a pinch of grated nutmeg, salt and pepper. Simmer 5 minutes to thicken. Melt the remaining 50 g (3½ tbsp) butter in a small skillet and sear the scallop rounds 30 seconds per side.
- GENTLY fold the seared scallops and the roe into the sauce. Preheat the BROILER. Divide the mixture among the 8 shells on the large baking sheet.
- Sprinkle generously with breadcrumbs and grated Gruyère and drizzle with melted butter. Broil 5 MINUTES until golden and crisp. Garnish with chopped parsley and lemon zest. Serve RIGHT AWAY.
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