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Coquilles Saint-Jacques with Mornay sauce is a classic French dish that combines tender scallops with a rich, creamy sauce. Perfect for special occasions, this recipe elevates simple seafood into a sophisticated culinary experience. Follow these steps to create a stunning dish that will impress your guests.
Ingredients Needed
- 1 pound fresh scallops, cleaned
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup grated Gruyère cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup bread crumbs
- Fresh parsley for garnish
Preparing the Scallops
Begin by gently patting the scallops dry with paper towels. Season them lightly with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Sear the scallops for about 2 minutes on each side until they are just cooked through. Remove from the skillet and set aside.
Making the Mornay Sauce
In the same skillet, add the remaining tablespoon of butter and sauté the chopped onion until translucent. Sprinkle the flour over the onions and stir well to create a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the grated Gruyère cheese, nutmeg, salt, and pepper. Mix until smooth.
Assembling the Dish
Preheat your oven to 375°F (190°C). Arrange the cooked scallops in individual ramekins or a baking dish. Pour the warm Mornay sauce over the scallops, ensuring they are well covered. Sprinkle bread crumbs evenly on top for a crispy finish.
Baking and Serving
Place the assembled dishes in the oven and bake for 15-20 minutes, or until the top is golden brown. Garnish with freshly chopped parsley before serving. Serve hot, accompanied by crusty French bread or a light salad for a complete meal.