Coquilles Jacques
Coquilles Jacques features tender scallops in a creamy mushroom and shallot sauce topped with cheese and breadcrumbs, perfect for seafood lovers and elegant dinners.
Ingredients
- 1 cup fresh bread crumbs ⓘ
- 6 tablespoons margarine ⓘ
- 6 ounces Gruyere cheese, sliced into strips ⓘ
- 1/4 cup dry white wine ⓘ
- 3/4 to 1 pint heavy cream or 3/4 cup mayonnaise ⓘ
- 1/2 cup chopped shallots or chopped onion ⓘ
- 2 (3-ounce) cans sliced mushrooms ⓘ
- 1 tablespoon chopped parsley
- 1 pound fresh scallops ⓘ
Instructions
- Wash the scallops and drain them thoroughly.
- Slice the scallops in half and set aside.
- Saute chopped shallots or onions in a frying pan until translucent.
- Add sliced mushrooms and their juice to the pan and saute with the shallots.
- Add chopped parsley and white wine; cook for a minute.
- Pour in heavy cream or mayonnaise and simmer until heated through.
- Arrange the scallops in a baking dish, spoon the mushroom sauce over them.
- Sprinkle bread crumbs and slices of Gruyere cheese on top.
- Bake in a preheated oven at 375°F (190°C) until bubbly and golden brown.
Nutrition & Diet Analysis (per serving)
647
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).