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


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

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.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Scallop Shells $10 & Up
Panko $3 & Up
Broth $1 & Up
Ramekins $10 & Up

Easy Scallops With Polenta Recipe: This Scallops Recipe With Creamy Polenta Is an Easy Way to Shake Up Dinner

Creamy Garlic Shrimp Recipe: The Best Thing You'll Eat All Week

Luscious Lobster Newburg Recipe: A Romantic Dinner in About 30 Minutes

Mom's Classic Old Bay Crab Cakes Recipe Is Dinner in 15 Minutes

Elisa Schmitz
Scallops are just so delicious. I've never tried them prepared this way, so thanks for the fresh idea!
Cassiday
French scallops sounds so fancy. Maybe for Valentine’s Day.
bepositive
Seafood with white wine in the sauce. Sign me up!
pjheles
On a scale of 1-10 this is a 12. Very good and fairly easy to make. Will be making it again soon.

join discussion

Please login to comment.

recommended tips

Crustless Spinach & Feta Casserole Pie Recipe Is Greek Greatness

Ground Beef Gravy Recipe With Mashed Potatoes (6 Ingredients, 15 Minutes)

Savory Mediterranean Spinach & Cheese Muffins Recipe (25 Minutes)

Crispy Baked Fish Sticks Recipe Is Family Pleasin' In 20 Minutes