Imagine a dish that whispers the elegance of French coastal cuisine, where succulent scallops and plump shrimp dance in a luxurious cream sauce, crowned with a golden, crispy cheese crust. This Scallop Shrimp Coquilles Saint Jacques isn't just a recipe—it's a culinary journey that transforms your kitchen into a Parisian bistro, promising a restaurant-quality experience that will make your taste buds swoon and your dinner guests marvel at your cooking prowess.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 pound shrimp, peeled and deveined
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your dish cooks evenly and achieves a nice golden top.
- Rinse the scallops and shrimp under cold water, then pat them dry with paper towels. Season them lightly with salt and pepper.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until they are golden brown and opaque. Remove them from the skillet and set aside.
- In the same skillet, add the shrimp and sauté for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside with the scallops.
- In the same skillet, pour in the white wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 3-4 minutes.
- Once the wine has reduced, lower the heat and add the heavy cream to the skillet. Stir well and let it simmer for another 5 minutes until it thickens slightly.
- Return the cooked scallops and shrimp to the skillet, mixing them gently into the creamy sauce. Allow them to heat through for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Transfer the scallop and shrimp mixture into individual ramekins or a large baking dish. Make sure to evenly distribute the seafood and sauce.
- Sprinkle the grated Gruyere cheese evenly over the top of the scallops and shrimp mixture, followed by a layer of breadcrumbs for added texture.
- Place the ramekins or baking dish in the preheated oven and bake for about 15-20 minutes, or until the top is golden and bubbly.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving for a fresh touch.
- Serve the Scallop Shrimp Coquilles Saint Jacques hot, accompanied by a side of crusty bread to soak up the delicious creamy sauce.
Tips
- • Pat your seafood completely dry before cooking to achieve that perfect golden sear • Use fresh, high-quality scallops and shrimp for the best flavor • Don't overcook the seafood - they should be just opaque and tender • Choose a good quality white wine that you'd also enjoy drinking • Gruyere cheese is traditional, but you can substitute with Emmental if needed • Serve immediately after baking to preserve the crispy cheese topping • For an extra touch of elegance, use individual ramekins for a stunning presentation • Pair with a crisp white wine like Chablis or Sauvignon Blanc to complement the rich sauce
Nutrition Facts
Calories: 542kcal
Carbohydrates: 7g
Protein: 53g
Fat: g
Saturated Fat: 17g
Cholesterol: 306mg
