Coquilles St. Jacques

Recipe View In a small mixing bowl, combine the bread crumbs with 1 tablespoon of melted butter. Mix thoroughly to ensure even coating. Set aside for topping (Prep time: 5 minutes).

Recipe View In another small bowl, whisk together the shredded Gruyere cheese, mayonnaise, dry white wine, and chopped fresh parsley until well combined. Set aside (Prep time: 5 minutes).

Recipe View In a skillet over medium heat, melt 2 tablespoons of butter. Add the quartered sea scallops and sauté until they turn opaque and are just cooked through. Transfer the scallops to a plate lined with paper towels to drain excess moisture. Do not overcook! (Cook time: 3-5 minutes).

Recipe View Return the skillet to medium heat and melt the remaining 2 tablespoons of butter. Add the sliced button mushrooms and chopped onion. Cook until the vegetables are tender and slightly caramelized (Cook time: 8-10 minutes).

Recipe View Add the cheese mixture to the skillet with the mushrooms and onions. Stir gently until the cheese is melted and the sauce is smooth and creamy. Return the sautéed scallops to the skillet and gently fold them into the sauce. Cook until everything is heated through (Cook time: 3-5 minutes).

Recipe View Spoon the scallop mixture into individual ramekins for an elegant presentation, or pour the entire mixture into a greased 11x7 inch baking dish.

Recipe View Sprinkle the top generously with the prepared bread crumb mixture.

Recipe View Preheat broiler to medium-high heat. Place the ramekins or baking dish under the preheated broiler, about 6 inches from the heat source. Broil for 2 to 4 minutes, or until the bread crumbs are golden brown and the top is bubbly. Watch carefully to prevent burning! (Broil time: 2-4 minutes).