Coquilles Saint-Jacques

🔥 Prep

• Pat dry the 12 scallops with paper towels and season lightly with salt and pepper.
• Clean the 100 g mushrooms and slice them thinly.
• Peel and finely mince the 1 shallot.
• Measure out 100 ml cream and 50 ml white wine, setting them aside.

🔥 Cook

• 1. Place a skillet over medium‑high heat and add the scallops in a single layer; sear for 2 minutes per side until golden brown, then transfer to a plate.
• 2. Reduce heat to medium, add the minced shallot to the same skillet and sauté for 1 minute until fragrant.
• 3. Add the sliced mushrooms (100 g) and cook for 3‑4 minutes until they release their moisture and start to brown.
• 4. Pour in the 50 ml white wine, scraping up any browned bits, and let it reduce for 2 minutes until nearly evaporated.
• 5. Stir in the 100 ml cream, bring to a gentle simmer over medium‑low heat, and cook for 3‑4 minutes until the sauce thickens slightly.
• 6. Return the seared scallops (with any juices) to the skillet, coating them in the sauce, and warm for 1 minute over low heat just to heat through.
• 7. Taste and adjust seasoning with salt and pepper if needed.

🔥 Serve

• Spoon the scallops and creamy mushroom‑wine sauce into individual scallop shells or small ramekins.
• Garnish with a light sprinkle of freshly chopped parsley (optional) and serve immediately.
• Accompany with toasted baguette slices or a simple green salad dressed with vinaigrette.