Creamy Baked Scallops
Indulge in the creamy, savory delight of Coquilles St. Jacques with this simplified recipe for Creamy Baked Scallops.
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Cooking tools:
- Scallop shell
- Fine-mesh sieve
- Baking sheet
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Grater
- Plate
- Strainer bowl
- Mixing bowl
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 1 to 1 1/2 pounds large, U10-U12, dry-packed scallops, cut into pieces
- 3 to 4 extra-large or 6 medium scallop shells
- 8 ounces clam juice
- 1 cup white wine
- 2 fresh thyme sprigs
- 4 tablespoons butter, divided
- 10 ounces baby bella or cremini mushrooms, sliced thin
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 small garlic cloves, minced
- 2 tablespoons flour
- 3/4 cup heavy whipping cream
- 2 tablespoons fresh parsley, plus more for garnish
- 6 ounces Gruyère cheese, shredded
- 1/2 cup panko breadcrumbs
- Coarse salt for keeping scallops steady in pan, optional
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