Coquilles St Jacques is one of my husband’s favorite French dishes. 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.
They are extra festive when served in real scallop shells, which are oven safe. You can find them here in my Amazon Shop (this link goes to Amazon where I am an affiliate partner)
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!
For a step-by-step demo of this recipe you can watch my video tutorial below! CLICK HERE TO SUBSCRIBE TO MY YOUTUBE CHANNEL (it’s free!) and never miss a recipe. New videos post each week.
If serving as a starter, these pair nicely with my Coq Au VinPrint
- 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.