This exquisite dish is perfect for a dinner gathering and may be prepared in advance… DELICIOUS!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup dry bread crumbs
- 5 tablespoons melted butter
- 6 ounces shredded Gruyere cheese
- 1 cup mayonnaise
- ¼ cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1 pound sea scallops, quartered
- ½ pound button mushrooms, sliced
- ½ cup chopped onion
Instructions
- In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
- In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
- In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
- Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11×7 inch baking dish. Sprinkle the top with bread crumb mixture.
- Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.
Nutrition Facts
| Calories | 888 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 24 g |
| Sodium | 842 mg |
| Sugars | 4 g |
| Fat | 74 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it!
This came out so perfect I felt I was in France where I had it the first time.
I loved this recipe, took the advice of other reviews and used 1/2 cup heavy cream and a little bit less than 1/2 cup mayo. Otherwise I didn’t change a thing. So delicious, next time I may add 1 tsp of garlic while sautéing scallops. I also added 1/2 lb of gulf wild caught shrimp with 1/2 lb of dry sea scallops. Delicious
My wife is a scallop snob, and she loved this recipe. I used red wine mixed with apple cider vinegar, as I had no white wine. All turned out great, we will keep this recipe for sure! Oh, I make my own toasted bread crumbs, takes 10 minutes, and well worth it.
My wife is a scallop snob, and she loved this recipe. I used red wine mixed with apple cider vinegar, as I had no white wine. All turned out great, we will keep this recipe for sure! Oh, I make my own toasted bread crumbs, takes 10 minutes, and well worth it.
Too rich for my taste. Perhaps the extra 1/2 lbs of scallops was too much and I would’ve preferred the gruyere cheese taste to be a little more subtle. I made it as a casserole and will do individually if make it again.
This is an outstanding recipe! I took the advice of other reviewers and used 1/2 cup mayonnaise and 1/2 cup heavy cream, and panko crumbs for the topping. I’ll try this again, adding garlic to the onion/mushroom mix. It’s definitely a keeper!
I followed the recipe except that I added a ring of mashed potato around the outside before putting it in the oven. I added a generous serving of snow peas to make it a complete main course.
I have made this several times now. I use approx. 3/4 c. of sour cream and 1/4 c. of light mayo. I have used Emmenthaler cheese and Jarlsberg cheese when necessary. I definitely use more than 1/4 c. of white wine… I add to taste. This recipe is amazing and as good as the local French restaurant that has changed ownership and is not as good.
I made this for a family dinner. I used bay scallops, and took the suggestions and used 1/2 cup heavy cream and 1/2 cup mayonnaise. Everyone loved it, and I will definitely make this again!
Had scallops in the freezer that I needed to fix. Read several reviews and opted to use 4 oz of cream cheese and 2 big Tb of mayo. Also had baby Swiss so used it. It was wonderful but very filling. Will try using heavy cream instead of cream cheese next time.
Too much mayonnaise. Won’t make it again.
Cut the mayo in half and used panko crumbs, but left everything else the same and everyone enjoyed it! Hubby commented that it was no where near as salty as commercial ones. Will definitely make this again.
Made it for my hubby and we both agreed that the cheese was too much. If I make it again, I will cut back on the cheese and may and maybe use some type of mustard.
Delish, but next time I will leave out the flour.
omg this was totally awesome…I read alot of the reviews and altered the recipe as everyone suggested…this stuff was the best…just like caraba’s or somewhere like that…def restaurant quality….will make this again and again and again….
Fantastic!!
I made Coquilles St. Jacque totally different over the years. Heavy Cream and Milk mixture, butter,, white wine, parm/romano cheese, sliced mushrooms, as the sauce, then saute the whole scallops in this sauce. Pour over cooked linquini.
This dish is so wonderful! I make it rarely because the calories are through the roof but it is soooo good!
Hubs made this for us tonite and he said unless you want this swimming in mayonnaise and cheese cut back….on EVERYTHING – except the scallops, of course. So a weak three stars as written. If he cut back on everything to get this to taste as awesome good as it did then I’d take his advice, especially since neither Gruyere nor scallops are cheap. Whatever he did this was beyond 5-star delicious and decadent. Prepared in porcelain shell dishes, this was impressive and elegant as well as lip-smacking good.
Very tasty! I added more scallops.