Description
Rich, creamy, and elegantly French, Classic Coquilles St. Jacques is a timeless dish that showcases tender sea scallops in a luxurious white wine-style cream sauce. Baked in scallop shells or small gratin dishes and topped with golden cheese and breadcrumbs, this dish is perfect for special occasions, romantic dinners, or whenever you want to impress with minimal effort.
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Ingredients
For the Scallops & Sauce:
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1 lb sea scallops (muscle removed, patted dry)
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2 tbsp unsalted butter
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1 shallot, finely chopped
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8 oz mushrooms, thinly sliced (optional but traditional)
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2 tbsp all-purpose flour
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¾ cup seafood stock or low-sodium chicken broth
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½ cup milk or cream
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2 tbsp fresh lemon juice
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½ tsp Dijon mustard
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½ tsp salt
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¼ tsp black pepper
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Pinch of nutmeg (optional)
For the Topping:
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½ cup grated Gruyère or Swiss cheese
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¼ cup breadcrumbs (preferably panko for crunch)
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1 tbsp melted butter
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Chopped fresh parsley (for garnish)
Instructions
Step 1: Prep the Scallops
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Rinse scallops and pat them very dry with paper towels.
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Slice any large scallops in half horizontally to ensure even cooking.
Step 2: Sauté the Scallops
3. Melt 1 tbsp butter in a skillet over medium heat.
4. Sear scallops for 1–2 minutes per side until just cooked. Remove and set aside.
Step 3: Cook the Veggies
5. In the same skillet, melt the remaining 1 tbsp butter.
6. Add shallots (and mushrooms if using) and sauté for 3–5 minutes until soft.
Step 4: Make the Sauce
7. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
8. Slowly whisk in seafood stock and milk. Simmer for 3–4 minutes until thickened.
9. Stir in lemon juice, Dijon, salt, pepper, and a pinch of nutmeg.
Step 5: Combine with Scallops
10. Add the scallops back into the sauce, gently folding to coat.
11. Divide mixture into individual ramekins or scallop shells.
Step 6: Add the Topping
12. In a small bowl, combine grated cheese, breadcrumbs, and melted butter.
13. Sprinkle evenly over the scallops.
Step 7: Bake Until Golden
14. Preheat oven to 425°F (220°C).
15. Place ramekins on a baking sheet and bake for 10–12 minutes, or until golden and bubbly.
16. Broil for 1–2 minutes at the end for extra browning if desired.
Step 8: Serve Hot
17. Garnish with fresh parsley and serve immediately with crusty bread or a green salad.
Notes
Dry the Scallops – Moisture prevents a good sear.
Use Small Ramekins – Keeps portions elegant and rich.
Don’t Overcook – Scallops can become rubbery if overdone.
Make Ahead – Assemble and refrigerate, then bake just before serving.
Add White Wine – Substitute part of the stock with white grape juice or more lemon for acidity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cuisine: French