December 2021 Scallops Coquilles St. Jacques

December 2021 Scallops Coquilles St. Jacques

  • Kimberly Johnson
  • 12/11/21


  • 12 medium sea scallops

  • kosher salt/black pepper

  • 1 tablespoon vegetable oil

  • 4 tablespoons unsalted butter - divided

  • 4 ounces fresh mushrooms - chopped

  • 2 shallots - minced

  • 1 garlic clove - minced

  • 2 tablespoons all purpose flour

  • 1 cup dry white wine

  • 1/2 cup heavy cream

  • 1 tablespoon fresh thyme

  • 1/4 cup grated Comte cheese


  1. Blot scallops with paper towel. Season with salt and pepper.

  2. Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.

  3. Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.

  4. Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.

  5. Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.

  6. De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.

  7. Stir in cream and thyme and bring to a simmer.

  8. Preheat broiler to high.

  9. Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.

  10. Broil until the cheese is browned and bubbling. 2-3 minutes.

Work With Kimberly

Kimberly will be alongside you as a savvy, committed, negotiator, putting my years of experience to work for you throughout the entire process. I am committed to serving your goals and seeing them through to fruition.

Follow Kimberly on Instagram