Coquilles St. Jacques on a Spoon
Forget the scallop shell. This modern take on classic Coquilles St. Jacques delivers scallops, mushrooms and creamy Mornay sauce on a spoon. Crunchy, spiced Panko crumbs replace the customary ho-hum piped potato rim.
- Pat the scallops dry with a paper towel and sprinkle lightly with salt and pepper.
- In a large skillet over medium-high heat, melt 1 tbsp butter. Add a few scallops, working in batches so they aren’t crowded. Cook until browned on both sides and almost cooked through, about 2 minutes per side. Transfer to a plate.
- In the same skillet, melt 1 tbsp butter. Stir in the paprika and cook for 30 seconds or until frothy. Add the Panko, stirring until completely coated with the paprika butter. Set aside in a small bowl. Wipe away the remaining crumbs with a paper towel.
- In the same skillet, melt 1 tbsp butter. Cook the shallots and garlic, stirring constantly, for about 30 seconds. Add the mushrooms and cook for 2 to 3 minutes or until the mushrooms are tender but haven’t released their juices. Remove from heat.
- In a medium saucepan, melt the remaining 2 tbsp butter over medium heat. Add the flour and cook for 90 seconds, stirring constantly. Switch to a whisk. Slowly add the wine and lemon juice, and cook for about 2 minutes, whisking until smooth and thick. Whisk in the milk and cook until thick. Sprinkle the grated Gruyere into the sauce and whisk until the cheese has melted and the sauce is smooth. Add salt and pepper to taste.
- Pour 1 tbsp of sauce into the bowl of a Chinese soupspoon. Place 1 scallop in the centre and a few slices of mushroom around it. Sprinkle with the spiced panko crumbs. Serve immediately.