The smell of simmering seafood, wine, and shallots brings me back to Christmastime when, huddled in her small kitchen, I’d watch my grandmother make this dish. She would bake and serve this dish in the scallop shells, as is traditionally done, but I couldn’t find any so I just used ramekins like these. This Coquilles St. Jacques recipe will not disappoint.
This dish contains scallops and shrimp in a creamy mushroom and garlic sauce. Mmmm.
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Bon appétit!
1. Preheat the oven to 355 degrees. Cut the large scallops into quarters. Dust the scallops lightly with flour. Dice the shallots, set aside. 2. Wash, peel, and then shred the carrots with a grater, set aside. Peel and dice the garlic, set aside. Melt 1 tablespoon of butter (20 g.) in a large pan and sauté the scallops for 2-3 minutes on medium-high heat. In another pan, melt a tablespoon of butter on medium and sauté shallots, carrots, and garlic for about 5 minutes. Add the wine and simmer on low for 30 minutes. 3. In the meantime, distribute the scallops evenly and place into in the bottom of the ramekins. Season the uncooked shrimp with a little bit of coarse sea salt and freshly ground pepper. Set aside. 4. Scoop the mixture into ramekins on top of the scallops. Cover mixture liberally with panko crumbs. “Don’t be stingy,” grandmother wrote. Top with a small slice of butter and bake in center rack until golden (around 20 minutes). 5. Serve with a nice glass of white wine like Riesling, Vouvray, or Chablis.
Ingredients
Instructions
Wash, chop, and sauté the mushrooms in 1 tablespoon (20 g.) of salted butter on medium high. Add the shrimps and cook until pink. Season again with freshly ground pepper (grandma wrote to turns the pepper mill 15 times! LOL). Add the mushroom and shrimp mixture to the pan with the shallots, carrots, and garlic. Add 1 tablespoon of sour cream and mix well. Keep on low heat for a few minutes.