This is one of the all time great scallop dishes. It makes for a perfect appetizer or as a rich and decedent entrée. If you want to impress your family and friends, definitely give this one a try!
It's also worth noting that if you can't find the Porcini & White Truffle Creme (which we do carry at both Coastal locations), you can just substitute heavy cream and omit the water from the recipe. Same for the scallop shells. If you want to go for an easier and more rustic preperation, you can always prepare this in a casserole or baking dish instead of in the scallop shells.
Scallop Gratin (Coquilles Saint Jacques)
1lb Large Sea Scallops (10/20)
1lb Mixed Mushrooms (your choice)
1 Large Shallot, minced
Fresh Chives, miced (for garnish)
1 6.4oz can Porcini & White Truffle Cream + one can worth of water (or substitute 1 cup heavy cream and leave out the water)
In a large skillet over medium-high heat, add butter and cook until just melted
Add shallots and cook until softened, approximately 1-2 minutes
Add mushrooms and cook until browned, approximately 3-5 minutes
Add the Porcini & White Truffle cream plus one can of water and whisk to combine
Add the Creme Fraische and whisk to combine. Simmer until sauce begins to reduce and thicken slightly, 2-3 minutes
Turn off heat, add the egg yolk and whisk quickly to incorporate. Season with salt and pepper to taste
Using a slotted spoon, scoop up the mushrooms and divde them amoung your scallop shells or use them to cover the bottom of your baking dish. Evenly distribute the scallops ontop of the mushrooms and season with salt and pepper
Spoon the sauce over the scallop to coat and the grate the Gruyere Cheese over the top to cover. NOTE: If you're using scallop shells, you may have additional sauce which can be used for other pasta dishes or serve over toast.
Place scallop shells or baking dish on a baking tray and place into a pre-heated oven set to broil. Cook for 5-6 minutes or until the cheese is golden brown and bubbly and the scallops are just cooked through.