In New Brunswick’s Acadian food tradition, Coquille Saint-Jacques gives scallops a rich, celebratory treatment: a creamy wine sauce, a crisp breadcrumb topping and browned cheese. This home version follows that regional presentation without claiming it is the only Acadian formula. Mushrooms and parsley round out the sauce, while lemon keeps it bright.
Poach the scallops first and check their temperature before assembling the gratins. The brief broil is only to brown the topping, so the scallops stay tender rather than cooking for a long time in the oven.
Step 1Heat the oven grill/broiler and arrange six ovenproof shells or ramekins on a baking tray. Keep the scallops refrigerated below 4°C until ready to poach, and separate raw seafood from clean serving equipment.
Step 2In a small saucepan, bring the water and 15 ml lemon juice to a gentle simmer. Add the scallops, return the liquid to a simmer and cook for at least 3 minutes. Check the thickest pieces with a food thermometer; they must reach 74°C. Continue simmering if needed. Lift the scallops out with a clean slotted spoon and cut large ones into bite-sized pieces.
Step 3Melt 30 g butter in a large saucepan over medium heat. Add the onion and mushrooms; cook for 6–8 minutes until softened and most released moisture has evaporated. Remove from the heat, stir in the flour and pepper, then gradually whisk in the cream and milk. Return to medium heat and stir until thickened and gently bubbling, about 5–7 minutes.
Step 4Reduce the heat to low. Stir in the wine, Gruyère, 15 ml lemon juice, parsley and salt until the cheese melts. Fold in the cooked scallops and spoon the mixture evenly into the six shells or ramekins.
Step 5Mix the breadcrumbs with the remaining 20 g melted butter. Sprinkle over the gratins. Broil on the middle rack for 2–3 minutes until the topping is golden; watch continuously to prevent burning. Serve hot with clean utensils.
Buy scallops from a reputable licensed retailer and follow shellfish advisories. Keep them below 4°C and thaw frozen scallops in the refrigerator. Refrigerate leftovers within 2 hours at or below 4°C and reheat to 74°C. The wine is part of the sauce; cooking does not guarantee that all alcohol evaporates.
Rounded ingredient-based estimate for six servings; cream, cheese, scallop and breadcrumb values vary by product.
Contains molluscan shellfish (scallops), milk and wheat (gluten). White wine may contain sulphites; check the product label if sensitive. Buy scallops from a reputable licensed retailer, keep them below 4°C and separate from ready-to-eat foods. Wash hands and clean and sanitize tools and surfaces after raw-shellfish contact. Poach for at least 3 minutes and verify the thickest pieces reach 74°C before assembly; do not rely on the topping broil to cook raw scallops.
