Prepare to transport your taste buds to the romantic streets of Paris with this exquisite Coquilles Saint Jacques Parisienne - a dish that's about to turn your ordinary dinner into a culinary love affair! Imagine succulent, perfectly seared scallops nestled in a luxurious creamy sauce, topped with golden, bubbling Gruyère cheese that will make your mouth water instantly. This classic French delicacy is not just a recipe; it's a gastronomic journey that promises to elevate your home cooking from mundane to magnificent in just 35 magical minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 12 large scallops
- 1 cup heavy cream
- 1/2 cup white wine
- 1 shallot, finely chopped
- 1 tablespoon butter
- 1/2 cup grated Gruyère cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 12 large scallops, 1 cup of heavy cream, 1/2 cup of white wine, 1 finely chopped shallot, 1 tablespoon of butter, 1/2 cup of grated Gruyère cheese, salt, pepper, and fresh parsley for garnish.
- In a medium-sized saucepan, melt the tablespoon of butter over medium heat. Once melted, add the finely chopped shallot and sauté for about 2-3 minutes until it becomes translucent and fragrant.
- Pour in the 1/2 cup of white wine and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the wine reduce slightly.
- Next, add the 1 cup of heavy cream to the saucepan. Stir the mixture well and let it simmer on low heat for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- While the sauce is simmering, preheat your oven to 375°F (190°C).
- In a separate skillet, heat a little oil over medium-high heat. Season the scallops with salt and pepper. Once the skillet is hot, add the scallops and sear them for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.
- In individual ramekins or a baking dish, arrange the seared scallops. Pour the creamy sauce evenly over the scallops, ensuring they are well coated.
- Sprinkle the grated Gruyère cheese generously over the top of the scallops and sauce.
- Place the ramekins or baking dish in the preheated oven and bake for about 10-12 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove from the oven and let cool for a minute. Garnish with freshly chopped parsley before serving.
- Serve the Coquilles Saint Jacques Parisienne hot, ideally with crusty bread to soak up the delicious sauce.
Tips
- • Choose fresh, large sea scallops for the best flavor and texture • Pat scallops completely dry before searing to achieve a beautiful golden-brown crust • Use a hot skillet and don't overcrowd the pan when searing scallops • Select a good quality white wine - preferably a dry French white like Chablis or Sauvignon Blanc • Grate the Gruyère cheese fresh for maximum melting and flavor • Serve immediately after baking to enjoy the cheese at its most gloriously melted state • Pair with a crisp white wine and crusty French bread for an authentic Parisian dining experience
Nutrition Facts
Calories: 340kcal
Carbohydrates: 3g
Protein: 12g
Fat: 29g
Saturated Fat: 18g
Cholesterol: 110mg
