Baked Coquilles St. Jacques
The richness of the butter and the slightly metallic creaminess of the scallops in this traditional recipe call for a white wine with richness, good acidity, and a mineral note. It pairs beautifully with the varietal Roussanne, and is also excellent with the Roussanne-based Esprit Blanc.
- 1 lb. bay scallops (small)
- ½ cup dry bread crumbs
- 2 tbsp butter, melted
- 2 tbsp chopped fresh parsley (or 1 tablespoon chopped dried parsley)
- lemon wedges for garnish
- salt to taste
- Pre-heat oven to 325 degrees.
- Mix bread crumbs with parsley (and, if bread crumbs are unsalted, with salt).
- Wash scallops in cold water and pat dry.
- Arrange scallops in single shallow flat-bottomed casserole dish or individual ramekins*.
- Cover with bread crumbs and parsley mixture.
- Drizzle butter over bread crumbs and scallops.
- Bake for 16-18 minutes, or until bubbling.
- Serve hot, garnished with lemon wedges.
- Optional: For an impressive display, you can use large scallop shells in place of ramekins for individual serving sizes. Scallop shells are oven-safe, and are available online or at kitchen supply stores.
Pairs With: Esprit de Tablas/Beaucastel Blanc, Roussanne, Clairette Blanche, Marsanne