Learn how to make Scallops Gratin, otherwise known in French as Coquilles Saint Jacques. It’s a delicious French recipe that makes for a wonderful holiday starter!
Coquilles St Jacques is one of my husband’s favorite French dishes, just behind his beloved Madeleines. Before we had kids, we would try and spend every other Christmas in France and this dish was always on the table, usually as a starter, but I think they are filling enough for a main course if served with a salad.
Watch my Coquilles St Jacques Video Demo Below!
What is Coquilles Saint Jacques?
Coquilles Saint Jacques is a French dish typically served as a first course. It’s a combination of scallops, wine and cream, and often times mushrooms.
It’s typically served in scallop shells, which makes it very elegant for entertaining! Then topped with bread crumbs and cheese and popped under the broiler.
You can find the scallops shells online (this link goes to Amazon where I am an affiliate partner).
Can you make Coquille St Jacques ahead of time?
Yes! That’s why I love this recipe for holiday entertaining because you can make them in advance. Just portion them out in the shells, top with the bread crumbs and cheese and place in your fridge on a baking sheet. Then just pop in the oven to bake when ready to serve!
If serving as a starter, these also pair nicely with my Coq Au Vin as a main course.
MORE FRENCH RECIPES!
- Tartiflette (the MUST Make Holiday side dish!)
- Chocolate Mousse Cake
- Easy Salted Caramel Puddings
- Coq Au Vin
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- 1 pound of scallops (453 g) , cut into quarters
- 5 tbsp (75 g) butter
- 1 shallot, minced
- 1 leek, white parts only sliced
- 1 cup sliced mushrooms, roughly chopped
- 2 tbsp (30 g) butter
- 1 lemon, zest and juice
- 1 ½ (350 ml) cup dry white wine
- 1 bay leaf
- ½ (2.5 g) tsp fresh thyme
- ½ (2.5 g) tsp salt
- 2 tbsp flour (15 g)
- 1 cup (240 ml) of heavy cream
- 1 cup (150 g) bread crumbs
- ½ cup (45 g) grated gruyere cheese
- 2 tbsp (11 g) freshly chopped parsley
- Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
- In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). Drain all liquid expect about 1 cup (240 ml). Set aside.
- Melt remaining 3 tbsp (45 g) of butter, add flour and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and mixture has thickened.
- Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells, or ramekins. Sprinkle with bread crumbs, and cheese. Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts. If re-warming from the fridge, bake for 20 mins covered with foil until warmed through, then a few mins under the broiler to allow cheese to crisp up.
If you can find the scallop shells you can also bake these in 6 oz ramekins or make a large one in a shallow baking dish and serve family style.
You could also use the smaller bay scallops for this recipe and not have to quarter the scallops
To make ahead of time assemble the mixture into the scallop dishes, top with the bread crumbs and chhese, cover and refrigerate. Then bake before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 205 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 47mg Sodium: 793mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 20g