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Coquilles Saint-Jacques

by
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Calories: Approximately 420 kcal per serving

Ingredients

For the Scallops

  • 1½ pounds (680 g) large sea scallops
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper
  • 1 teaspoon lemon juice

For the Cream Sauce

  • 2 tablespoons butter
  • 2 shallots, finely minced
  • 8 ounces (225 g) mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste

Topping

  • ½ cup Gruyère cheese, grated
  • ¼ cup Parmesan cheese, grated
  • ¼ cup breadcrumbs
  • 1 tablespoon melted butter
  • Fresh parsley for garnish

Equipment Needed

  • Large skillet
  • Baking dish or scallop shells
  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater
  • Oven

Step-by-Step Instructions

Step 1: Prepare the Scallops

Pat the scallops completely dry using paper towels. Removing excess moisture ensures they sear beautifully instead of steaming.

Season both sides lightly with salt and freshly ground black pepper.

Allow them to rest at room temperature for 10 minutes before cooking.

Time: 10 minutes

Step 2: Sear the Scallops

Heat olive oil and butter in a large skillet over medium-high heat.

Once hot, place the scallops into the pan without overcrowding.

Cook for approximately 1½ to 2 minutes on each side until they develop a golden crust.

The center should remain slightly translucent because the scallops will continue cooking in the oven.

Transfer to a plate and drizzle with lemon juice.

Time: 5 minutes

Heat Intensity: Medium-High

Step 3: Cook the Mushrooms

Reduce the heat to medium.

Add butter to the same skillet.

Add sliced mushrooms and shallots.

Cook for about 6 minutes until mushrooms become golden and most of their moisture evaporates.

Add minced garlic and cook for another minute until fragrant.

Time: 7 minutes

Heat Intensity: Medium

Step 4: Make the White Wine Sauce

Pour the white wine into the skillet.

Scrape the browned bits from the bottom of the pan.

Allow the wine to reduce by half.

Add seafood stock and simmer for another 3 minutes.

Stir in heavy cream, Dijon mustard, thyme, parsley, salt, and pepper.

Cook gently until the sauce thickens enough to coat the back of a spoon.

Time: 10 minutes

Heat Intensity: Medium-Low

Step 5: Combine Everything

Return the scallops to the creamy sauce.

Gently coat each scallop with the sauce.

Avoid overcooking.

Cook only 1 additional minute.

Step 6: Prepare the Topping

In a small bowl, combine:

  • Gruyère cheese
  • Parmesan cheese
  • Breadcrumbs
  • Melted butter

Mix until evenly coated.

Step 7: Assemble

Preheat oven to 425°F (220°C).

Divide the scallop mixture evenly among four scallop shells or a baking dish.

Sprinkle the cheese and breadcrumb mixture evenly over each serving.

Step 8: Bake

Bake for 10–12 minutes until bubbling.

Switch to broil for the final 2–3 minutes to achieve a golden, crispy topping.

Watch carefully to prevent burning.

Time: 12–15 minutes

Heat Intensity: High (Oven)

Chef’s Tips

  • Use dry-packed sea scallops for the best caramelization.
  • Avoid overcooking, as scallops become rubbery quickly.
  • Freshly grated Gruyère melts more smoothly than pre-shredded cheese.
  • Dry white wines such as Sauvignon Blanc or Chardonnay work best.
  • Patting the scallops dry is essential for a beautiful golden crust.
  • Prepare the sauce ahead of time and bake just before serving for stress-free entertaining.

Serving Suggestions

Coquilles Saint-Jacques pairs wonderfully with:

  • Buttered French baguette
  • Garlic mashed potatoes
  • Herb rice pilaf
  • Roasted asparagus
  • Green beans almondine
  • Mixed green salad with vinaigrette
  • Steamed baby potatoes
  • Lightly sautéed spinach

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 2 days.

Freezer

Freeze before baking for up to 1 month.

Thaw overnight in the refrigerator before baking.

Reheating

Bake at 350°F (175°C) for about 15 minutes, or until heated through. Avoid microwaving if possible, as it can make the scallops tough.

Recipe Variations

Lobster Version

Replace half the scallops with cooked lobster meat.

Crab Version

Mix lump crab meat into the cream sauce.

Extra Cheesy

Add mozzarella for a gooey topping.

Herb Version

Enhance the flavor with fresh tarragon, chives, or dill.

Gluten-Free

Use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.

Frequently Asked Questions

Can I use frozen scallops?
Yes. Thaw them completely in the refrigerator and pat them very dry before searing.

Can I make this ahead of time?
Yes. Assemble the dish up to one day in advance, refrigerate, and bake just before serving.

What type of wine should I use?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works best.

Can I omit the wine?
Yes. Substitute additional seafood stock with a splash of lemon juice for acidity.

Nutrition Information (Per Serving)

  • Calories: 420 kcal
  • Protein: 30 g
  • Carbohydrates: 10 g
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Cholesterol: 145 mg
  • Sodium: 620 mg
  • Potassium: 620 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Calcium: 240 mg
  • Iron: 1.5 mg
  • Vitamin A: 18% DV
  • Vitamin C: 8% DV

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