Creamy Scallop and Mushroom Gratin – Coquilles St Jacques
Scallops, mushrooms and wine, oh my! My Scallop and Mushroom Gratin is based on the classic French dish, Coquilles St. Jacques. This rich and creamy dish sounds fancy and complicated, but is an easy dish to make.
How make Roasted Garlic – https://youtu.be/oTi2g5-Lyik
=== 🍽🍸🥩 RECIPE ===
6 tablespoons (85 g) unsalted butter
1/4 cup (30 g) all-purpose flour
12 ounces (360 ml) clam juice or fish stock
8 ounces (240 ml) heavy cream
2 shallots, finely diced
1 head roasted garlic
12 ounces (340 g) mushrooms, sliced
3/4 cup (60 g) panko bread crumbs
4 tablespoons minced flat leaf parsley
5 ounces (170 g) Gruyere cheese, grated
3 ounces (90 ml) extra-virgin olive oil
1 pound (454 g) Bay scallops – drained and dried
Salt & Pepper
Prepare the gratin dishes by greasing the inside with butter. Divide 1 pound (454 g) of well drained and dried bay scallops evenly into the gratin dishes.
In a large skillet, heat the rest of the butter over medium heat. Add the 2 diced shallots and cook until they are clear and tender. Add 12 ounces (340 g) sliced cremini mushrooms and cook until the mushrooms have given off most of their liquid and are browned. Add 2 ounces (60 ml) white wine and cook until the alcohol has almost evaporated.
To the same pan, add 1/4 cup (30 g) all purpose flour. Stir to combine with the butter and vegetables. Cook for 1 to 2 minutes to cook off the raw flour taste. Then add 12 ounces (360 ml) clam juice, stirring constantly until the mixture has thickened. Add 8 ounces (240 ml) heavy cream and the roasted garlic. Stir to combine, and bring to a boil, then reduce to a simmer. Cook for 10 to 12 minutes until thick. Let sauce cool for 10 minutes.
While the sauce cools, in a large bowl combine 3/4 cups (60 g) panko breadcrumbs, 4 tablespoons minced parsley, 5 ounces (170 g) grated Gruyere cheese and 3 ounces (90 ml) extra-virgin olive oil in a large bowl.
Divide the mushroom and cream sauce evenly among the gratin dishes. Then top each dish with equal amounts of the breadcrumb mixture.
Bake at 400° F (200° C) for approximately 15 minutes or until the tops are lightly browned and bubbling. Internal temperature of scallops of 115-120F (46-50C), carry over cooking with finish it.