Coquilles St Jacques
Ingredients :
6 large fresh scallops
pinch of salt
1/4 tsp black pepper
8 oz brown mushrooms - sliced thinly
4 shallots - chopped finely
1/2 cup grated Gruyere cheese
salt and black pepper to taste
1/2 cup fresh breadcrumbs -blended small pieces of french baquette
Method :
First clean the scallops and remove them from their shells by inserting a butter knife in the corner across and twist a little to remove the muscle of the scallops as shown in the video below.
Preheat the oven to 400 F / 200 C.
Then scoop it out and arrange them in their shells and season them with a pinch of salt and black pepper. Set them in the fridge while you prepare the rest of the ingredients for the topping . Grate the gruyere cheese and blend the french baguette into fine breadcrumbs for the topping. Heat the frying pan on medium heat and add some olive oil to fry the chopped shallots till fragrant and lightly brown . Add the brown mushrooms to stir fry till fragrant. Add some salt and black pepper to taste and set aside. Put 2 tbsps of mushrooms mixture on top of each scallop and then sprinkle some grated Gruyere cheese and breadcrumbs on top of the scallops. Line 1 baking sheet pan with some parchment paper and arrange the scallops shells about 2 inches apart.
Bake the scallops for about 15 minutes till the tops are golden brown.
Coquilles St Jacques