Classical St. Jacques au Gratin

Classical St. Jacques au Gratin

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Sizzle, Spring 2015


4 fresh in-shell scallops
½ cup white wine
½ cup water
½ cup onion, sliced
3 parsley stems
1 small sprig fresh thyme
½ fresh bay leaf
pinch kosher salt
3 whole peppercorns

Dry duxelles
16 oz. medium button mushrooms, cleaned, stems removed, divided
3 T. unsalted butter
3 T. olive oil
1 T. onion, minced
1 T. shallot, minced
Salt and pepper to taste
1 t. flat leaf parsley, chopped

Sauce duxelles
Poaching liquid from scallops
½ cup mushroom liquor
1 T. shallot, minced
1 T. demi-glace
1 t. tomato puree
dry duxelles
1 t. flat leaf parsley, chopped

2 T. white wine, divided
Sliced mushrooms
1 cup fine breadcrumbs, divided
4 T. unsalted butter, melted
1 t. fine chopped flat leaf parsley
Lemon wedges


1. Clean outside of shells. Remove scallops, including coral and beard; rinse to remove debris. Set aside. Scrub inside of shells; set aside.

2. In small pan, combine wine, water, onion, parsley, thyme, bay leaf, salt and peppercorns; add scallops. Shallow poach over medium-low heat until scallops just reach opaque, about 6 minutes.

3. Remove scallops from heat; set aside. Reserve poaching liquid.

For dry duxelles:
1. Thinly slice four mushrooms; set aside. Finely chop remaining mushrooms. Place in cheesecloth or clean towel; squeeze to remove excess moisture.

2. In large saute pan, heat butter and oil over medium heat. Add minced onion and shallot; cook 3 minutes. Stir in mushrooms; add salt and pepper. Cook, stirring occasionally, until soft and liquid has evaporated.

3. Season with salt and pepper; stir in parsley.

For sauce duxelles:
1. In small saucepan, combine reserved poaching liquid, mushroom liquor, shallot, demiglace, tomato puree and dry duxelles. Simmer 5 minutes.

2. Remove from heat; stir in parsley. Reserve.

For gratin:
1. Preheat oven to 400°F. Thick slice scallops; chop coral. Coat each scallop shell with sauce duxelles and ½ t. white wine.

2. Place sliced scallop and coral on top of sauce; surround with mushroom slices. Cover with sauce duxelles. Sprinkle with breadcrumbs; cover with melted butter. Place in oven; bake until breadcrumbs are golden and mushrooms cooked.

3. Remove from oven; sprinkle with lemon juice and chopped parsley. Serve immediately.


4 servings


Appetizer, Seafood, Sizzle

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