Equipment
Ingredients
Main
- 450 g scallops, cleaned
- 100 g shallots, minced
- 142 g unsalted butter, divided
- 73 g stale bread crumbs
- 9 g fresh parsley, chopped
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 183 kcal
- Protein
- 2 g
- Carbohydrates
- 11 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 120 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 38 mg
- Potassium
- 173 mg
- Calcium
- 38 mg
- Iron
- 0.9 mg
- Magnesium
- 21 mg
- Phosphorus
- 48 mg
- Zinc
- 0.4 mg
- Vitamin A
- 132 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.06 mg
- Niacin
- 1.0 mg
- Folate
- 33 mcg
- Water
- 67 g
Sources: USDA FoodData Central
Method
Preheat the oven to 190°C (375°F).
Rinse the scallops under cold running water.
Pat the scallops completely dry using paper towels.
Cut the scallops into halves or thirds depending on their size.
Season the scallop pieces with salt and pepper and divide them into the shells or ramekins.
Sauté the minced shallots in 28g of butter over medium heat until they become soft.
Melt the remaining 114g of butter in a small pan or microwave.
Distribute the cooked shallots over the scallops, drizzle with melted butter, and top with breadcrumbs.
Place the shells on a baking tray and bake at 190°C (375°F) for 10 to 15 minutes.
Garnish the dish with chopped parsley before serving.
Chef's Notes
- Ensure scallops are thoroughly dried after rinsing. Moisture will prevent the breadcrumbs from crisping properly.
- Don't overcrowd the shells when assembling. This allows for even cooking and ensures all components are heated through.
- For an extra layer of flavor, consider adding a splash of dry white wine or a spoonful of crème fraîche to the sautéed shallots before distributing them.
- The breadcrumbs should be stale, not fresh, for the best texture. You can achieve this by leaving a slice of bread out overnight or toasting it lightly.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes until warmed through.
Troubleshooting
Scallops are tough or rubbery
Cause: The dish was left in the oven too long.
Fix: Cannot be fixed
Prevention: Begin checking doneness at 10 minutes; scallops should be just opaque.
Breadcrumbs are soggy rather than crisp
Cause: Scallops were not dried sufficiently before baking.
Fix: Place under the broiler for 1 minute, monitoring closely to avoid burning.
Prevention: Ensure scallops are thoroughly patted dry with paper towels to remove all surface moisture.
Cultural Context
Coquilles Saint-Jacques is a classic French dish, often associated with the region of Brittany, which is famous for its high-quality seafood. The name refers to the scallop shells traditionally used for baking and serving. It's a celebratory dish, frequently found on menus during holidays and special occasions.
