To make a delicious and elegant French-inspired dish, 'Coquilles St-Jacques', follow these steps:
**Preparation**: Set aside 20 minutes to prepare the ingredients.
**Step 1: Prepare the Scallops**
Rinse the scallops under cold water, pat them dry with paper towels, and season with salt. Reserve six half-shells or small gratin/ovenproof dishes for serving.
**Step 2: Cook the Scallops**
Heat a grill to medium-high. Grill the scallops in their shells for about three minutes on each side, until golden brown and bubbly. Alternatively, cook them immediately by heating the grill to medium-high and grilling for about three minutes on each side.
**Step 3: Prepare the Creamy Shallots**
Reduce the wine vigorously until almost completely evaporated into a thick syrup. Stir in the cream (and lemon juice) and season to taste. Leave to cool slightly.
**Step 4: Make the Breadcrumbs**
Melt two tablespoons of butter in a small pan with a garlic clove. Discard the garlic, then stir the melted butter into parsley breadcrumbs seasoned to taste.
**Step 5: Assemble the Dish**
Divide the cooked scallops between the reserved half-shells or small gratin/ovenproof dishes. Top each serving with creamy shallots and sprinkle evenly with breadcrumb mixture.
**Step 6: Serve**
Serve at once, perhaps with a green salad. Alternatively, store the ungrilled shells (or dishes) flat in the fridge for up to 24 hours before reheating.
**Preparation**: Set aside 20 minutes to prepare the ingredients.
**Step 1: Prepare the Scallops**
Rinse the scallops under cold water, pat them dry with paper towels, and season with salt. Reserve six half-shells or small gratin/ovenproof dishes for serving.
**Step 2: Cook the Scallops**
Heat a grill to medium-high. Grill the scallops in their shells for about three minutes on each side, until golden brown and bubbly. Alternatively, cook them immediately by heating the grill to medium-high and grilling for about three minutes on each side.
**Step 3: Prepare the Creamy Shallots**
Reduce the wine vigorously until almost completely evaporated into a thick syrup. Stir in the cream (and lemon juice) and season to taste. Leave to cool slightly.
**Step 4: Make the Breadcrumbs**
Melt two tablespoons of butter in a small pan with a garlic clove. Discard the garlic, then stir the melted butter into parsley breadcrumbs seasoned to taste.
**Step 5: Assemble the Dish**
Divide the cooked scallops between the reserved half-shells or small gratin/ovenproof dishes. Top each serving with creamy shallots and sprinkle evenly with breadcrumb mixture.
**Step 6: Serve**
Serve at once, perhaps with a green salad. Alternatively, store the ungrilled shells (or dishes) flat in the fridge for up to 24 hours before reheating.
i love how u can make it ahead of time too, like store the ungrilled shells in the fridge for 24 hrs beforehand. that way u can just grill them when ur ready. and have u ever noticed how easy it is to get scallops in the stores nowadays? they're not as pricey as they used to be! 
i also love how ur recipe uses wine instead of lemon juice, gives it a whole diff vibe. gonna def try this one again soon
... I swear, recipes like this are just for Instagram influencers who wanna show off their "cooking skills" 
.
! its like the ultimate fancy dinner party dish 
. but honestly who has time to cook all those steps? 
i mean i know its worth it, but come on 20 minutes of prep is a lot of time... especially if ur trying to rush through dinner with friends 
. maybe just order takeout and pretend u made it yourself lol 
. or u could simplify the recipe like me and just use pre-made breadcrumbs and cream sauce 
. still tastes super fancy tho!
u gotta try these Coquilles St-Jacques its like a party in ur mouth first u grill those scallops and get that nice golden brown crust on them then u add this creamy shallot sauce its like a rich velvety texture u cant resist its also got this crunchy breadcrumb topping on top adds a nice textural element overall its just too fancy for ur avg dinner lol
gotta make dis 4 my next dinner party. and btw, who knew cooking could b so elegant? 
they account for like 20% of all seafood consumed by Americans! 
and have you seen these cute little shells they use to cook the scallops? 
did you know that cream is like the most popular dairy ingredient globally? 
it's used in over 80% of all recipes, even non-Western cuisines are getting in on the action! 
️ they're literally everywhere, right? from salads to pasta dishes, breadcrumbs are like the ultimate go-to topping 
mind blown, right? 
. The part I loved most was making the breadcrumb mixture - it added this whole new level of flavor to the dish 
. One thing that's been bugging me is that I could've used up all those breadcrumbs in other recipes... so wasteful? 
. Anyway, have you guys ever tried Coquilles St-Jacques before? 
The wine reduction step is kinda cool, gives it this rich flavor... but honestly, what's the point of making your own breadcrumbs from scratch when you can just use store-bought?