• For the Scallops

o 220g / 7 1/2 oz medium raw scallops

o 1/4 tsp kosher salt

• Mushroom Béchamel Sauce

o 30g / 2 tbsp unsalted butter

o 1 eschalot (shallot), finely diced

o 200g / 7 oz white mushrooms, diced

o 2 tbsp all-purpose flour

o 1/2 cup hot milk

o 1/2 cup hot heavy cream

o 1/4 tsp kosher salt

o 1/8 tsp black pepper

o 1 pinch ground nutmeg

• Cheesy Crust

o 3/4 cup panko breadcrumbs

o 50g / 3 tbsp unsalted butter, melted

o 50g / 1/2 cup Gruyère cheese, shredded

o 1/8 tsp kosher salt

Instructions

1. Prepare the Scallops

Pat the scallops dry with paper towels and remove the side muscle (the chewy foot). For medium-sized scallops, slice them in half.

2. Make the Mushroom Béchamel Sauce

o Melt butter in a medium-sized pan over medium heat. Add finely diced eschalot and mushrooms. Stir occasionally for 4-5 minutes until the mushrooms soften.

o Add flour, stir for 30 seconds until it becomes a paste.

o Pour in the hot milk and cream, stirring until smooth. Let it cook for 30 seconds once it begins to bubble, then remove from heat. Add salt, pepper, and nutmeg to taste.

3. Prepare the Cheesy Crust

Mix the panko breadcrumbs, melted butter, Gruyère cheese, and salt in a bowl, then set aside.

4. Assemble the Dish

Season the scallops with salt and divide them into 4 shallow ramekins. Pour the mushroom béchamel over the scallops, ensuring it fills all gaps. Top with the cheesy breadcrumb mixture evenly.

5. Bake

Preheat your oven to 200°C (400°F). Place the ramekins on a baking tray and bake for 20 minutes until golden and bubbling.

6. Serve

Let the dish rest for 2 minutes before serving, allowing the sauce to settle and thicken slightly for the perfect texture.

Recipe Notes

1. Scallops

Scallops come in various sizes. For medium scallops, cutting them in half ensures even cooking. For large scallops, cut them into thirds. If using frozen scallops, make sure to thaw them before use.

2. Eschalots

These small purple onions add a mild, sweet flavor to the dish. They are also known as shallots in the US, so don't confuse them with green spring onions.

3. Panko Breadcrumbs

Panko breadcrumbs are light and crispy, perfect for a golden crust. If unavailable, regular breadcrumbs can work, though the texture won't be as airy.

4. Gruyère Cheese

Gruyère cheese gives this dish its signature flavor and smooth melt. If unavailable, you can substitute with Swiss, Emmental, or any mild melting cheese like Cheddar.

5. Resting Time

Allow the dish to rest after baking. This helps the sauce settle and ensures the perfect consistency when serving.

Leftovers

Coquilles Saint-Jacques is best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) for 15 minutes or until hot. The crust will crisp up again for the best texture.

Enjoy this classic French dish as an elegant starter to your meal, or serve it as a comforting indulgence on any occasion. Bon appétit!