Coquilles St. Jacques is a type of broiled scallop gratin. It’s a rich, buttery and creamy scallops dish. Sometimes you’ll find it baked, sometimes broiled, but it is ALWAYS decadent. In fact, it’s so buttery and creamy, that it might– just possibly– be a little too decadent. This autumn take on the rich and creamy dish is healthier and lightened up, with nutrient-rich pumpkin and no cream. It still feels decadent, but it is a lighter, seasonal take on the classic, and it and puts the spotlight on the sea scallops cooked in a creamy pumpkin sauce.
Notes
- Make-Ahead: This dish can be completely assembled up to 1 day ahead, but wait to broil it until just before serving.
Ingredients
- 6 ounces sea scallops - 3-5 per person, depending on the size of scallops
- 2 teaspoons salt - divided
- 2 Tablespoons butter - divided
- 1 shallot - or sub ½ onion, thinly sliced
- 3 crimini mushrooms - sliced
- ½ cup milk
- ¼ cup pumpkin purée
- ½ teaspoon ground cayenne
- ¼ teaspoon ground nutmeg - freshly ground
- ¼ cup Parmesan - freshly grated
- 2-3 fresh chives - diced, to garnish (Optional)
Instructions
Prepare Scallops
- Pat scallops dry and toss with about half the salt.
- Set scallops in the refrigerator until you’re ready to use them.
Onion & Mushrooms
- In a large stainless steel pan, heat 1 Tablespoon butter over medium heat.
- When the butter is melted, but before it begins to brown, add the sliced shallot and sauté 2-3 minutes, or until the shallots begin to brown.
- Push shallots to the edge of the pan (or remove shallots and reserve them), and add sliced mushrooms.
- Sauté mushrooms until they’re browned, about 4 minutes.
- Remove mushrooms and shallots, and divide between two ramekins. Set aside.
Pumpkin Sacue
- Add remaining 1 Tablespoon butter to the pan, and lower heat to medium low.
- Whisk in milk, and then whisk in the pumpkin.
- Continue to whisk or stir until the sauce is smooth and creamy (about 1 minute).
- Season the sauce to taste with salt, cayenne, and nutmeg. (Make sure to actually taste the sauce– if it tastes bland, add a little more salt. If you want it a little spicier, add more cayenne or nutmeg.)
- Remove the sauce from the heat.
Assemble & Broil
- Move an oven rack to the top of your oven, and turn on the broiler.
- Set scallops in the ramekins, on top of the mushroom and shallot mixture.
- Pour the pumpkin sauce into the ramekins, covering the SIDES of the scallops, but not the tops.
- Divide the Parmesan on top of both ramekins.
- Set ramekins on a baking sheet, and then slide it onto the top oven rack under the hot broiler.
- Broil the scallops for 5-7 minutes until the cheese has turned golden and is bubbling. (Watch the scallops carefully after about 5 minutes– you want them golden, not burnt.)
- Allow the ramekins to cool slightly, top with fresh chives (if desired) and serve your broiled scallop gratin while it’s still hot.