Coquilles Saint-Jacques
Named for the patron saint of pilgrims, this elegant French appetizer presents plump sea scallops in their beautiful fan-shaped shells. The tender mollusks are gently poached in white wine, then napped with luxurious Mornay sauce enriched with Gruyere. A golden, bubbling gratin crust forms under the broiler, creating a dish of refined simplicity that has been a French bistro staple for generations.
Ingredients
- scallops
- cream
- white wine
- gruyere
- breadcrumbs
Instructions
- Poach scallops
- Make mornay sauce
- Fill shells
- Brown under broiler