• Ingredients:
  • 5 tablespoons butter, divided
  • 1 shallot, minced
  • 1 pound bay scallops, shells removed
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ teaspoon salt
  • ½ cup white wine
  • 3 tablespoons all purpose flour
  • ½ cup cream
  • 1 lemon, juiced
  • 2 sprigs thyme
  • ½ cup bread crumbs
  • 1 cup grated Gruyere cheese
  • fresh thyme leaves for garnish

New Year’s Eve is right around the corner and the FunGuy has a perfectly elegant dish to ring in the new year; French Coquilles Saint Jacques! 

Succulent scallops and FunGuy mushrooms are simmered in a creamy white wine sauce and topped with Gruyere cheese and bread crumbs. It’s then gratinéed under a hot broiler until golden brown and bubbly on top!

We know this dish sounds like it may be complicated, but it’s so simple you’ll be looking for an excuse to make it all year long!

DIRECTIONS:

  1. Melt 2 tablespoons of butter in a sauté pan over medium heat. Add the shallot and sauté until soft and translucent; about 5-6 minutes. Add the FunGuy mushrooms and continue to cook about 7-8 minutes or until they have become golden brown around the edges. Transfer ¼ of the mushrooms to a plate and set aside. 
  2. Add a couple tablespoons of the wine to the pan and gently scrape any bits from the bottom before increasing the heat to medium-high. Pour the rest of the wine ino the pan and bring it to a boil. Reduce the heat to medium again to bring the wine to a simmer and add the scallops. Cook the scallops 2-3 minutes, turning halfway through. Transfer the scallops and mushrooms to 4 individual oven safe dishes or ramekins and the remaining liquid to another dish.
  3. Turn on the broiler in the oven and let it heat while making the sauce. 
  4. Return the pan to the burner and add the rest of the butter to it, letting it melt over medium heat. Stir the flour into the butter to make a paste and cook, stirring frequently, for 2 minutes. Add the reserved liquid from the scallops and mushrooms to the pan and stir well. Add the cream and thyme sprigs to the pan and stir to combine. Allow the sauce to cook, stirring occasionally, about 5-6 minutes or until it has thickened a bit. Turn off the heat, stir in the lemon juice, season with the salt, and remove the thyme sprigs. 
  5. Spoon the sauce evenly into each dish and sprinkle each with the bread crumbs and Gruyere cheese and finish each with the reserved butter sautéed mushrooms. 
  6. Place the dishes into the oven on the middle rack to broil for 5-7 minutes, or until the cheese has melted and the top is golden brown. 
  7. Remove the finished Coquilles Saint Jacques from the oven and allow them to cool 2-3 minutes before serving with a few thyme leaves on top. 

Have a Fun and Happy New Year’s meal!