Scallops St. Jacques
Delicate seared scallops in a rich butter and wine sauce with tomatoes and mushrooms, perfect for seafood lovers seeking an elegant, flavorful dish.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place whole scallops in a saucepan and pour white wine over them.
- Cook for 5 minutes, then drain the scallops, reserving the wine liquid.
- Put the scallops in an ovenproof dish.
- Sauté shallots (or scallions) and sliced mushrooms in butter until tender.
- Add sliced tomatoes and cook briefly.
- Make a roux by stirring flour into melted butter, then gradually add the reserved wine liquid and heavy cream, stirring until smooth and thickened.
- Pour the sauce over the scallops in the dish.
- Bake in the preheated oven for about 15 minutes until bubbly and heated through.
Tips & Substitutions
For a richer flavor, consider adding garlic to the shallots while sautéing. If you don't have white wine, chicken broth or vegetable broth can be good substitutes. To enhance the dish, sprinkle some fresh parsley or chives on top before serving. Be careful not to overcook the scallops, as they can become tough. Pairing with a light salad can complement this dish nicely.
Serving Suggestions
Serve Scallops St. Jacques with a side of steamed vegetables or a light salad for a complete meal. A crisp white wine, such as Sauvignon Blanc, complements the dish perfectly. For a heartier option, consider pairing it with a creamy risotto. This dish also pairs beautifully with Cream Spinach Dip for an elegant dinner party.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the scallops in a baking dish, cover with foil, and warm gently in the oven at 300°F (150°C) until heated through, about 10-15 minutes. Avoid reheating in the microwave, as it may lead to rubbery scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops St. Jacques contains roughly 624 calories, with 18g protein, 86g carbohydrates, and 24g fat. It is an excellent source of vitamin C (57% of the Daily Value), dietary fiber (37% of the Daily Value), and protein (36% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps in achieving a nice sear and prevents them from becoming watery.
What can I substitute for heavy cream?
If you're looking for a lighter alternative, you can use half-and-half or a blend of milk and Greek yogurt. Alternatively, coconut cream can add a unique flavor while keeping it dairy-free.
How do I know when the scallops are done cooking?
Scallops are perfectly cooked when they are opaque and firm to the touch. They should have a slightly golden crust on the outside. Avoid cooking them too long, as they can become rubbery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).