This is a great recipe for entertaining larger groups during the holidays, since it can be prepped well ahead of time. For this reason, Coquilles St-Jacques has always been a favorite of caterers and banquet chefs, and below the ingredients list, I'll give some instructions on how they do it. You can use sea scallops or the smaller, sweeter bay scallops, which are really nice in this. Of course, if you use bay scallops, you'll only need a minute in the simmering wine, so be careful. No matter what you use, be sure they haven't been dipped in a preservative solution. If you buy them frozen, which you should, the label should only say, "Scallops".
Ingredients (serves 4):
2 tbsp unsalted butter
1/2 cup diced shallots
8 oz button mushrooms, sliced
salt and pepper to taste
1 cup white wine
1 pound sea scallops (about 3 scallops per person)
1/2 cup heavy cream
1 egg yolk
cayenne to taste
2 tsp minced tarragon
1 tsp lemon zest
1/4 cup grated Gruyère cheese
Broil on high, about 8-10 inches under the flame, until the scallops are hot, and the cheese is browned and bubbling. Because of the sugars in the wine and cream, the edges will brûlée or burn, but this is not a problem, and actually how it's supposed to look.
NOTE: You can make these ahead, and refrigerate until needed. Since they will be cold, you'll need to bring back to temperature before you broil them. Preheat oven to 350°F (175°C) and bake for about 12-15 minutes (will depend on how you constructed them), or until the centers are just warm. Switch oven to broil, and broil on high as shown.
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