Coquilles Saint Jacques (Scallops au gratin - fabulous starter!)

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 400°F (180°C fan).
2. Pat the scallops dry and remove the small side muscle if present. Set aside.
3. Mix the cheesy crust ingredients and set aside.
4. Melt the butter in a medium pot over medium heat. Add the shallot and mushrooms and cook 4 to 5 minutes until the mushrooms are soft.
5. Add the flour and cook, stirring, for 30 seconds.
6. Pour in the hot milk and cream, stirring until smooth and lump-free.
7. Add the salt, pepper and nutmeg. When small bubbles first appear, cook 30 seconds, then remove from the heat. The sauce should be looser than a regular béchamel.
8. Season the scallops with salt and divide them among 4 shallow ramekins (about 11 cm / 4.3 in diameter, 2.5 cm / 1 in deep).
9. Cover the scallops with all the mushroom sauce, filling the gaps and smoothing the top.
10. Scatter the cheesy crust evenly over each ramekin, right to the edges.
11. Bake the ramekins on a tray for 20 minutes until golden.
12. Rest for 2 minutes before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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