‍ ‍

Coquilles St. Jacques

‍Prep Time: 5 minutes, Cook Time: 20 minutes, Total Time: 25 minutes

Servings: 4 people                                              Author: Giangi Townsend

Ingredients: 

‍ ‍·       12 medium sea scallops

‍ ‍·       ½ teaspoon salt

‍ ‍·       ½ teaspoon black pepper

‍ ‍·       1 tablespoon vegetable oil

‍ ‍·       4 tablespoons unsalted butter

‍ ‍·       4 ounces mushrooms, chopped

‍ ‍·       2 shallots, minced

‍ ‍·       2 tablespoons all-purpose flour

‍ ‍·       1 garlic clove, minced

‍ ‍·       1 cup dry white wine

‍ ‍·       ½ cup heavy cream

‍ ‍·       1 tablespoon fresh oregano, chopped

‍ ‍·       ¼ cup Comte cheese, freshly grated

‍

Instructions:

‍1.         Blot and dry the sea scallops.

‍2.        Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides for about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.

‍3.        Melt 2 tablespoons of butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper. 

‍4.       Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet.

‍5.       Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet from the heat.

‍6.        Preheat the broiler to high.

‍7.        Evenly divide among four shallow stoneware dishes. Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.