Coquilles Saint-Jacques
These bubbling pots of luxurious scallop gratin will blow you away with their flavor and how easy they are to prepare. Bon appétit!
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Ingredients
- 8 ounces bay scallops, rinsed and patted dry
- 1 cup crème fraîche
- 2 ounces raclette cheese, shredded
- 4 tablespoons dried bread crumbs (or panko)
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons unsalted butter (melted)
- Salt and freshly ground black pepper, to taste
Steps
- Preheat the oven to 450℉/232℃.
- Melt the butter in a small skillet over high heat.
- Cook the scallops just until cooked through (~1 min).
- Season with salt and pepper and drain.
- Combine the crème fraîche, raclette, 2 tablespoons of the bread crumbs, and a pinch of salt and pepper in a small bowl.
- Fold in the scallops.
- Divide the mixture between four 8 oz. ovenproof ramekins.
- Toss the remaining 2 tablespoons of crumbs with the Parmesan cheese and sprinkle over the ramekins.
- Drizzle the melted butter over the tops and place on a small baking sheet.
- Bake until bubbling and golden (~15-20 mins).
- Serve immediately.
Pro Tips
- You can often find crème fraîche at the grocery store, but you can also make it yourself with this recipe, here.
- You can use Gruyère instead of raclette, if you wish, and it will still be superb.
- If you're feeding more than four, this recipe can be doubled. At that point, a single au gratin dish may be your best bet.
- Cut this in half and you have coquilles for two!
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Recipe Tags
Featured
Seafood
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