Description
A French culinary gem, Coquilles St. Jacques is a luxurious dish featuring tender scallops in a creamy white wine sauce, topped with cheese and broiled to golden perfection. Traditionally served in scallop shells or ramekins, this classic seafood appetizer (or elegant entrée) is rich, flavorful, and perfect for a special occasion or date night dinner.
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Ingredients
For the Scallops & Sauce:
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1 lb sea scallops (patted dry)
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1 tbsp butter
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1 tbsp olive oil
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1 small shallot, finely chopped
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8 oz white mushrooms, thinly sliced
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1 clove garlic, minced
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¼ cup dry white wine (or low-sodium chicken broth)
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½ cup seafood stock or chicken broth
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½ cup heavy cream
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2 tsp lemon juice
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Salt and black pepper, to taste
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Pinch of nutmeg (optional but traditional)
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1 tbsp chopped fresh parsley
For the Topping:
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¼ cup grated Gruyère or Swiss cheese
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2 tbsp breadcrumbs (panko or regular)
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1 tbsp melted butter
Optional Garnish:
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Extra chopped parsley
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Lemon wedges
Instructions
Step 1: Sear the Scallops
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Heat butter and olive oil in a skillet over medium-high heat.
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Sear scallops for about 1–2 minutes per side until golden. Don’t overcrowd the pan.
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Transfer scallops to a plate and set aside.
Step 2: Sauté the Aromatics
4. In the same pan, reduce heat to medium. Add shallots and mushrooms. Cook for 5–6 minutes until soft and slightly golden.
5. Add garlic and sauté for 30 seconds until fragrant.
Step 3: Build the Sauce
6. Deglaze the pan with white wine and seafood stock. Simmer for 3–4 minutes until reduced by half.
7. Stir in cream, lemon juice, nutmeg, salt, and pepper. Let simmer for 2–3 more minutes until slightly thickened.
8. Return the scallops to the pan, gently stirring to coat in the sauce. Sprinkle in fresh parsley.
Step 4: Assemble the Dish
9. Spoon the scallop mixture into individual ramekins or scallop shells.
10. In a small bowl, combine cheese, breadcrumbs, and melted butter.
11. Sprinkle the topping over each portion.
Step 5: Broil to Finish
12. Place the filled ramekins on a baking sheet.
13. Broil under high heat for 2–3 minutes, or until the top is golden and bubbly. Watch closely to avoid burning.
Step 6: Garnish & Serve
14. Garnish with extra parsley and serve with lemon wedges and crusty bread or a side salad.
Notes
Use Fresh Scallops – Dry scallops sear better and hold flavor.
Don’t Overcook – Sear briefly and let them finish gently in the sauce.
Make Ahead – Assemble and refrigerate, then broil just before serving.
Use the Right Cheese – Gruyère offers a nutty melt without overpowering the scallops.
Shell Presentation – Cleaned scallop shells add a beautiful, authentic French touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: French