Description
Coquilles St. Jacques is a timeless French seafood dish that brings together tender scallops, a creamy white wine sauce, and a golden, cheesy topping. Served in individual scallop shells or small gratin dishes, this elegant appetizer (or luxurious main) is both comforting and refined. Perfect for holidays, date nights, or anytime you want to impress with minimal effort.
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Ingredients
For the Scallops & Sauce:
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1 lb sea scallops, patted dry
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2 tbsp butter
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2 tbsp shallots, finely chopped
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½ cup mushrooms, thinly sliced
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½ cup fish or seafood broth (or chicken broth)
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½ cup heavy cream
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½ tsp Dijon mustard
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¼ tsp salt
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¼ tsp black pepper
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1 tbsp lemon juice
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2 tbsp grated Gruyère or Parmesan cheese
For the Topping:
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2 tbsp breadcrumbs (preferably panko)
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2 tbsp grated cheese (Gruyère or Parmesan)
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1 tbsp melted butter
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Fresh parsley, chopped (for garnish)
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Optional: a pinch of paprika for color
Instructions
Step 1: Sauté the Scallops
In a medium skillet, melt 1 tbsp butter over medium heat.
Add the scallops and sear for 1–2 minutes per side until just opaque and lightly golden.
Remove scallops and set aside.
Step 2: Cook the Vegetables
In the same pan, melt the remaining 1 tbsp butter.
Add shallots and mushrooms and sauté for 3–4 minutes until softened and lightly browned.
Step 3: Make the Sauce
Add the broth to the skillet and bring to a gentle simmer.
Stir in cream, Dijon mustard, lemon juice, salt, and pepper.
Simmer for 3–5 minutes, stirring, until slightly thickened.
Stir in 2 tbsp grated cheese until melted and smooth.
Step 4: Combine Scallops and Sauce
Return scallops to the sauce and toss to coat.
Simmer on low for 1–2 more minutes to warm through, then remove from heat.
Step 5: Prepare the Topping
In a small bowl, mix breadcrumbs, remaining cheese, and melted butter.
Step 6: Assemble and Bake
Preheat oven to 400°F (200°C).
Spoon the scallop mixture evenly into gratin dishes or scallop shells placed on a baking sheet.
Sprinkle the breadcrumb topping over each portion.
Bake for 10–12 minutes until bubbly and golden brown on top.
Broil for 1–2 minutes if needed for extra browning.
Step 7: Garnish and Serve
Sprinkle with fresh parsley and a pinch of paprika (if using).
Serve hot with lemon wedges or crusty bread.
Notes
Dry Scallops Thoroughly – This helps achieve a good sear.
Don’t Overcook – Scallops should be tender, not rubbery.
Use Real Gruyère – Adds a nutty, authentic flavor to the dish.
Prep Ahead – Sauce and scallops can be assembled in advance and baked just before serving.
Serve Individually – Use shells, ramekins, or small dishes for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: French