Coquilles St-Jacques (Gratinéed Scallops)


6 tbsp. unsalted butter

3 small shallots, minced

2 rashers of bacon, diced

225g button mushrooms, minced

2 tbsp. minced parsley

1 tbsp. minced tarragon, plus 6 whole leaves, to garnish

¾ cup white wine

6 large sea scallops

½ cup heavy cream

½ lemon, zested

½ tsp. fresh lemon juice

salt and pepper, to taste


Pre-heat oven to 200C. Fry the shallots and the bacon in butter. Add the minced mushrooms, over medium heat; cook until the moisture evaporates.

Add white wine, cream and lemon zest. Stir parsley and minced tarragon into mushroom mixture. Bring to the boil, and reduce down a little.

Place the scallops on cleaned shells, cover them with the mixture and place in the the oven for 10 minutes until cooked. Season with salt to serve.