Coquille St. Jacques Recipe: This Baked Scallops Recipe Is One of the Glories of French Cuisine by Chef Gigi

Coquille St. Jacques is one of the many glories of French cuisine. Tender scallops bathed in a creamy white wine sauce, topped with breadcrumbs and baked. This French scallops recipe is quick, easy and so tasty!

Traditionally this seafood recipe is baked in scallop shells, but you will need another lesson in fish butchery if you purchase them whole. Buy cleaned sea scallops and substitute the shell with small ramekins, brulée dishes or a small low-sided oven-proof dish. You can also buy clean oven-ready scallop shells if you want to have an excellent presentation.

Did you know that scallops are considered one of the healthiest seafoods? A scallop is made up of 80 percent protein and has a very low fat content. They are also rich in vitamins, minerals and antioxidants.

Serve this baked scallops recipe as a main dish for dinner or lunch, or as a savory appetizer. 

Cuisine: French
Prep Time: 20 minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: 2 to 4

Ingredients

• 2 pounds fresh wild-caught sea scallops
• 2 cups filtered water
• 1/2 cup butter
• 2 shallots, diced very fine
• 4 button mushrooms, sliced thin
• 2 tablespoons fresh parsley, chopped fine
• 1/4 cup flour
• 3/4 cup white wine
• 3/4 cup scallop cooking liquid or broth
• 2 egg yolks, well beaten
• 1/2 cup dry fresh breadcrumbs or panko
• 4 tablespoons cold butter

Here is how to make it: 

1. To make the scallops, blanch scallops for 3 minutes in the boiling water. Remove scallops and reserve about 3/4 cup of the cooking liquid. Cut drained scallops into small bite-sized pieces. Set aside.
2. To make the sauce, in a large skillet, melt 1/2 cup of the butter. Add shallots and sauté until translucent (do not brown). Add the mushrooms and parsley, and continue sautéing for 4 to 5 minutes until they release their liquid. Sprinkle in the flour and stir. Gradually pour in white wine and the reserved cooking liquid, stirring until it comes to a gentle simmer for about 2 minutes. (Cook out the raw flour flavor, then remove from heat.)
3. To assemble, allow the sauce to cool for 2 minutes, then add the beaten yolks and introduce the partially blanched scallops and bathe in the sauce. Spoon everything evenly into a small shallow casserole or small individual ramekins. Sprinkle the top with breadcrumbs and dot with additional butter. Bake in a preheated 400-degree F oven for 10 minutes. Remove and top with chopped parsley before serving. Serve immediately.

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