Scallop Casserole (Coquille St. Jacques)

Fish

"If you’re a fan of French cuisine this creamy scallop casserole with crispy herb topping will be your new favorite recipe. Make it for your next special occasion dinner at home!"

--Christina, WeekdayPescatarian.com

Ingredients:

butter all-purpose flour seafood stock  heavy cream curry powder salt and pepper shallots  mushrooms  dry sherry   fresh bread crumbs flat-leaf parsley Gruyere cheese  extra virgin olive oil sea scallops lemon

Let's Get Cooking

1. Build Creamy Sauce

Melt butter and add flour. Cook the roux for 2 minutes, whisking to keep it from browning.

Add stock and whisk until smooth. Add cream, curry, salt & pepper. Simmer, then remove from heat.

2. Cook Mushrooms

Add shallots to butter and sauté until softened. Add mushrooms to the shallots and cook, stirring frequently.

Add dry sherry and cook until most of the liquid has evaporated. Season with salt and pepper. Set aside.

3. Make Topping 

Combine bread crumbs, diced parsley, Gruyère and olive oil in a bowl. Toss to moisten the crumbs. Set aside.

4. Build Seafood Dish

Add cream sauce to the shallots and mushrooms and stir to combine. Taste and adjust seasoning.

Place scallops in the mushroom cream sauce. Stir gently, coating the seafood in the sauce.

Divide scallops and sauce among the casserole dishes.

Top each baking dish with the herb crumb mixture. Bake until scallops are cooked and the sauce is bubbly.

5

Top with lemon zest and diced parsley.

Prep for Service

Take a bow, chef!

Hungry for More?

Try Seared Scallops in Brown Butter next!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!