Cheesy French Baked Scallop, known as “Coquilles Saint-Jacques” in French cuisine, is a luxurious and indulgent dish that showcases the delicate flavor and tender texture of scallops. This dish is a classic in French cooking, often served as an appetizer or a main course at elegant dinners.
The star of the dish is the scallops. Preparing scallops correctly is crucial to bringing out their delicate flavour and achieving the perfect texture. Choose fresh, high-quality scallops from a reputable fishmonger or seafood market. Look for scallops that are firm, moist, and have a slight sweet smell. Avoid scallops that are slimy, dry, or have a strong fishy odour. Gently rinse the scallops under cold running water to remove any sand or grit. Pat the scallops dry thoroughly with paper towels. Dry scallops will sear better and form a nice golden crust when cooked.
Tips for Handling Scallops:
- Work Quickly: Fresh scallops should be cleaned and cooked as soon as possible to maintain their quality and freshness.
- Keep Cold: Keep the scallops chilled until you are ready to clean them. If you are not cooking them immediately after cleaning, store them in the refrigerator.
- Avoid Over-handling: Handle the scallops gently to avoid damaging their delicate texture.
These are the essential ingredients for Cheesy French Baked Scallops:
- Fresh Scallops: The star of the dish, preferably large sea scallops.
- Butter: Adds richness and enhances the flavor of the scallops.
- Shallots: Finely chopped shallots provide a subtle sweetness and depth.
- Garlic: Minced garlic adds aromatic complexity.
- White Wine: Used to deglaze the pan, adding acidity and depth (I didn’t use it in this recipe because my kid is also eating it)
- Cream: Heavy cream is used to create a luxurious and smooth sauce.
- Cheese: Gruyère or Parmesan cheese adds a rich, nutty flavour and forms a golden, bubbly crust when baked. In this recipe, I also mixed it with mozarella.
- Herbs: Fresh parsley or chives for garnish.
- Breadcrumbs: For a crunchy topping.
- Seasonings: Salt, pepper, and a hint of nutmeg.
Flavour Profile
Cheesy French Baked Scallop offers a rich and complex flavor profile:
- Delicate and Sweet: The scallops are tender with a natural sweetness.
- Rich and Creamy: The cream sauce provides a luxurious, velvety texture.
- Savoury and Aromatic: The shallots, garlic, and white wine create a savoury base with depth and complexity.
- Nutty and Cheesy: The melted cheese adds a rich, nutty flavour and forms a satisfying, crispy crust.
- Herbaceous: Fresh parsley or chives add a bright, fresh contrast to the richness of the dish.
- Crunchy: The breadcrumbs provide a delightful crunch that contrasts with the creamy sauce and tender scallops.
Serving Suggestions
Cheesy French Baked Scallop can be served as an appetizer or a main course. Here are some serving suggestions:
- Appetizer: Serve in individual ramekins or scallop shells for an elegant starter.
- Main Course: Pair with a light salad, crusty French bread, and a glass of crisp white wine, such as Chardonnay or Sauvignon Blanc.
- Garnish: Add a squeeze of fresh lemon juice for a touch of brightness and acidity.
Tips for Perfect Baked Scallops:
- Even Cooking: Ensure the scallops are similar in size for even cooking. Larger sea scallops are preferable for baking.
- Crispy Topping: For an extra crispy topping, you can briefly broil the scallops for 1-2 minutes at the end of the baking time, watching closely to avoid burning.
- Freshness: Use the freshest scallops possible for the best flavor and texture.
Cheesy French Baked Scallop is a sophisticated and indulgent dish that highlights the delicate flavour of scallops. Its rich, creamy sauce, combined with the nutty, cheesy crust, makes it a standout dish that is sure to impress. Whether served as a starter or the main event, this classic French recipe brings a touch of elegance and gourmet flair to any meal.
Cheesy French Baked Scallops
Equipment
- 1 Sharp knife
- Paper towels
- 1 Baking tray
- 1 Aluminium foil
- 1 Pan
Ingredients
- 12 pcs Scallops
- 1 pcs Medium-big carrots Diced
- 6 pcs Champignon Diced
- ½ pcs Onion Diced
- 2 cloves Garlic Minced
- 50 gr Unsalted Butter
- 50 gr Flour
- 200 ml Heavy cooking cream
- 150 ml Milk Use full cream milk for extra creaminess
- 1 tbsp Onion powder or any bouillon Mine is already salty, so I don't need to add salt anymore
- 1 tsp White pepper
- 100 gr Mozarella cheese or any quick melt cheese
- 50 gr Panko bread crumbs
Garnish
- 1 tbs Parsley chopped
- 2 pcs Lemon
Instructions
Preparing the scallops
- Place the scallops in a colander and rinse them under cold running water to remove any sand, grit, or debris.
- After rinsing, pat the scallops dry thoroughly with paper towels. Dry scallops will cook better, especially when searing, as they will form a nice golden crust.
Cooking time!
- Preheat the oven on 200℃
- In a pan, melt the butter and pour in carrots & champignon, stir until half cooked and then add garlic and onion. Cook until the onion is translucent.
- Add in flour and stir until well-combined
- Pour in milk & heavy cream. Let it simmer until the mixture is thicken and season with pepper and onion powder/bouillon. Still until all combined.
- Place the scallops on a baking tray covered with aluminum foil.
- Scoop the creamy mixture over the cleaned and pat dried scallops and then sprinkle with cheese & breadcrumbs.
- Bake in the pre-heated oven for 15 minutes or until the surface turns golden brown.
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