Coquilles Saint Jacques

Coquilles Saint Jacques - even the name of this dish makes it sound super fancy. I don't speak French so I had to google the correct pronunciation. (ko-KEEL san-ZHAK)  Pretty sure I'm still not saying it correctly.😂  I'm pretty sure that to pronounce it correctly, it requires me to say it with one eyebrow raised and my pinky finger extended.😂🇫🇷  

What you should know is that Coquilles Saint Jaques simply means scallops baked in a creamy mushroom sauce beneath a blanket of golden, bubbly cheese.🤫  It's not nearly as hoity toity as it sounds but if you can master the pronunciation it just might lead your dinner guests to believe that you attended culinary school in Paris.👩🏻‍🍳 

The best part? Despite its elegant name and reputation, this dish is surprisingly forgiving. The only real rule is this: don't overcook the scallops. These little beauties have the attention span of toddlers. Leave them on the heat too long and suddenly they're chewy like pencil erasers.  But cook them over high heat for approximately two minutes and they'll be absolutely spectacular.
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Serve this elegant little dish with crusty French bread because leaving that velvety sauce behind should be considered a culinary misdemeanor. Add a crisp green salad, pour yourself a glass of chilled white wine and suddenly your dining room will feel remarkably European.

Coquilles Saint Jacques
2 Tablespoons butter
4 shallots, chopped
​8 ounces mushrooms, sliced
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine
1 pound sea scallops
1/2 cup heavy cream
1 egg yolk
2 teaspoons tarragon
1 teaspoon lemon zest
pinch cayenne pepper
1/4 cup gruyere cheese, shredded

Melt butter in skillet.  Add shallots and cook 2 minutes. 

Add mushrooms, salt and pepper and cook 8 minutes. 

Add wine and bring to a boil.  

Add scallops to pan.  Reduce heat and cook 3-4 minutes.  

Transfer scallops to a dish.  

Strain mushroom mixture into a bowl. 

Return strained cooking liquid and juices from scallops to pan.  Stir in cream.  Bring to a boil. 

Cover and cook until reduced by half.  

Whisk in egg yolk, tarragon, lemon zest and cayenne.  Cook 1 minute.  

Divide mushroom mixture, scallops and sauce among 4 ramekins. 

Top with gruyere and paprika.  Brown cheese and serve. 

Ciao!

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