1-First step: Get the oven and dish ready Preheat your oven to 200°C. Lightly grease four to six ramekins or a small baking dish, depending on the size you want to serve. This recipe works best in shallow dishes because the heat reaches the topping quickly and keeps the scallops tender. If you are using ramekins, fill each one about three-quarters full so the sauce does not spill over.

2-Second step: Cook the mushroom base Melt 30 grams of unsalted butter in a frying pan over medium heat. Add the finely diced eschalot and cook for 2 minutes until soft and fragrant. Stir in the diced white mushrooms and cook for 4 to 5 minutes, until they release their moisture and begin to soften. The mixture should smell savory and look lightly browned at the edges.

3-Third step: Make the creamy sauce Sprinkle the plain flour over the mushroom mixture and stir well for about 1 minute. This helps remove the raw flour taste and gives the sauce its body. Slowly pour in the hot milk, stirring all the while so the mixture stays smooth. Add the hot thickened cream next and keep stirring until the sauce starts to thicken. Season with 1/4 teaspoon salt, black pepper, and a pinch of ground nutmeg. Let it bubble gently for 2 to 3 minutes until it turns glossy and rich.

4-Fourth step: Add the scallops Place the medium raw scallops into the sauce and stir gently so they are coated without breaking apart. Cook them just until they turn opaque on the outside, which should take about 1 to 2 minutes. They will finish cooking in the oven, so do not leave them on the heat too long. This is the key to keeping the scallops soft and juicy.

5-Fifth step: Fill the ramekins or baking dish Spoon the scallop and mushroom mixture into the prepared dishes. Spread it out evenly so each serving gets a good mix of scallops and sauce. The mixture should sit snugly under the topping, not be packed too tightly. That helps the breadcrumb crust stay crisp while the sauce bubbles underneath.

6-Sixth step: Make the topping In a small bowl, mix the panko breadcrumbs, melted butter, shredded Gruyère cheese, and 1/8 teaspoon salt. Stir until the crumbs are evenly coated and the cheese is spread through the mixture. This topping should look slightly damp and crumbly. That texture helps it brown beautifully in the oven.

7-Seventh step: Bake until golden Sprinkle the topping evenly over each ramekin or across the dish. Bake for 15 to 20 minutes, or until the top is golden brown and the filling is bubbling at the edges. If you want extra color, switch the oven to grill or broil for the last 1 to 2 minutes, but watch closely so the topping does not burn.

8-Final step: Rest and serve Let the dish rest for 2 to 3 minutes before serving. This short pause helps the sauce settle slightly and makes it easier to scoop. Serve Coquilles Saint Jacques hot, with a simple green salad, crusty bread, or steamed vegetables. If you are serving it as a starter, smaller ramekins work beautifully. If it is the main meal, larger portions make it more filling.