Description
Elegant and indulgent, these French scallop cassolettes feature tender seared scallops, creamy mushroom sauce, and a touch of white wine baked to golden perfection. An easy, restaurant-quality seafood dish perfect for dinner parties or special occasions.
Ingredients
Scale
- 12 scallops (coral-free, dry-packed)
- 200g button or porcini mushrooms, sliced
- 2 finely chopped shallots
- 1 minced garlic clove
- 200ml double cream
- 100ml dry cider or white wine
- 1 tablespoon whole-grain mustard
- 1 tablespoon flour
- 2 tablespoons butter
- 1 sprig thyme
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
- Grated Gruyère or Parmesan (optional for topping)
- Fresh parsley for garnish
Instructions
- Pat scallops dry, season with salt and pepper. Heat 2 tbsp butter in skillet over medium-high heat. Sear scallops 1–2 minutes per side until golden. Transfer to plate.
- In the same pan, add shallots and sauté 2–3 minutes. Add garlic and mushrooms, cook until browned and moisture evaporates.
- Sprinkle flour over mixture, stir for 1 minute. Pour in cider or wine to deglaze, scraping up browned bits. Add bouquet garni, thyme, mustard, and stir in cream gradually. Simmer 5–10 minutes until thickened.
- Preheat oven to 200°C (400°F). Divide scallops into ramekins, top with mushroom sauce. Add grated cheese if desired.
- Bake 10–15 minutes until golden and bubbling. Garnish with parsley and serve immediately.
Notes
Use dry-packed scallops for best caramelization. Avoid overcooking to keep them tender. Sauce can be prepared ahead. Pair with crisp white wine or serve with crusty baguette for a true French touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
Keywords: scallop cassolettes, french seafood recipe, creamy scallops, coquilles saint jacques, baked scallops