Gratinee de Coquille St. Jacques

Classic French cuisine.

6 fresh scallops
20 small shrimps (already cooked)
100 gr [3 oz] mushrooms
30 gr [1 oz] butter
40 gr [1 1/2 oz] all-purpose flour
1 cup of water (250 ml)
1/2 cup dry white wine (125 ml)
2 Tablespoons + 1 drop olive oil
1 drop of lemon juice
1 large shallot
1 bay leaf
1 Tablespoon sour cream or yogurt
6 Tablespoons of dry breadcrumbs
grated nutmeg, salt & pepper

YIELD: serves 4 persons

COURSE: Seafood



  1. Peel the shrimps ; peel the shallot and cut it in 4 lengthwise pieces. Cut the scallops in half crosswise. Slice the mushrooms thinly.
  2. In a small saucepan, pour the water and wine ; add the shallot, bay leaf, the drops of oil and lemon juice, and salt. Add the scallops; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for 5 minutes.
  3. Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
  4. In a frying pan, cook the sliced mushrooms in the olive oil, for about 5 minutes (medium-high heat, stirring often).
  5. Prepare your individual scallop dishes : put 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
  6. In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to throw some away.
  7. Season with salt, pepper and nutmeg ; finally add the sour cream.
  8. Pour the white sauce equally in each individual scallop dish.
  9. Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
  10. Put under oven broiler until golden brown (about 8-10 minutes). Serve immediately.