Coquilles Saint Jacques – A French Classic

Coquilles Saint Jacques is a Classic French dish gracing tables worldwide.

This wonderful dish always held a bit of mystery to me. It always mesmerizes me how such a complex flavor recipe can be quite the opposite of preparing: super easy.

That is why I love French cooking so much. Easy ingredients that can turn into something magical for your taste buds.

Please do not take me wrong, we have many complicated and complex recipes in French cuisine, but most recipes are easy to materialize in your kitchen. This dish is one of them.

Nothing is more delightful than tender scallops or bay scallops nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler.

Served into individual gratin dishes, it makes for a dramatic table presentation.

During the holiday season, they are served often, either for Christmas Eve dinner or Souper de Noel.

As well as for the Reveillon du Nouvel An or New Year’s Eve alongside Champagne, oysters, and foie gras.

In this Article

What are coquilles St. Jacques?

Coquille St. Jacques means scallops or St. James scallops.

Coquille St Jaques is a French dish of scallops cooked with wine and cream and served over or amongst a mushroom puree or medley in a scallop dish.

Finished up with cheese under the broiler until golden brown.

How to select your scallops at your fishmonger?

When shopping for fresh scallops, they should have a pale pink or bluish tint.

Ensure that they all are the same size so they will cook evenly.

Rule of thumb on the quantities of scallops to be served:

You can make this scallops recipe as an appetizer; in that case, you will only need two scallops per guest.

If you choose to serve it as a dinner plate, I recommend serving three per guest. Make sure each scallop is more significant in size to make it a copious dinner.

Recipe tips

Scallops are the easiest fish to cook. My recommendation is to use cooking tongs to handle them. This will eliminate any unnecessary holes caused by a fork, which will cook your scallop faster.

Use the clockwise pattern to cook them to perfection.

• Have the skillet very hot, and add the scallops to the skillet in a clockwise pattern. They should not sear longer than 2 minutes per side.
• Gently nudge them to see if they are cooked. A simple shaking of the pan or light touch. Turn them over once done and sear the other side.
• Lightly flour and cook the mushrooms once they are nicely brown.
• Do NOT add salt to the mushrooms while trying to brown them. The salt will induce all the moisture out of the mushrooms, which will remain soggy instead of browning.
• Finely slice the shallots. It will help the cooking process and give it a more refined taste when you bite into it.
• Use good wine and let it evaporate for a minute or so to intensify the flavor.
• Add all the juices with the scallops back into the skillet.
• Be generous with the cheese; Comte cheese is so rich in flavor you do not want to skip it.
• I like to use individual gratin dishes; however, if you have or can find some “coquilles” which means shells dishes, use them for a beautiful table presentation.
• Divide and nestle the shallots in your gratin dishes.
• So my oven stays clean, and I do not burn myself, I place the individual gratin dishes on top of a cookie sheet and then place it in the hot oven.

Cooking tips and step-by-step instructions to make this fantastic recipe for Coquilles St Jacques

Blot and dry the sea scallops.

Season the scallops with ¼ teaspoon of salt and 1/8 teaspoon of pepper. In a large skillet, heat the oil over medium-high heat. Sear the scallops on both sides for approximately 1-2 minutes per side, flipping them once. Transfer them to a plate once they can be easily lifted with cooking tongs.

In a skillet, melt 2 tablespoons of butter. Stir in the mushrooms and sauté until they start to brown and become tender, approximately 3-4 minutes. Reduce the heat to medium, then add the shallots and garlic, cooking until the shallots are tender. Finally, season with the remaining salt and pepper for a delightful taste.

In the skillet, melt the remaining 2 tablespoons of butter. Sprinkle the flour over the mixture of mushrooms and cook, stirring constantly, for 1 minute. Deglaze the skillet with the wine, stirring to release any bits that may have stuck to the skillet.

Add the cream and oregano to the skillet and let it simmer. Put the scallops and any juices back in the skillet. Simmer again and then remove from heat.

Set the broiler to high and evenly distribute the contents among four shallow stoneware dishes.

Place 3 scallops in each dish, then generously sprinkle them with Comte cheese. Broil until the cheese turns a golden brown and starts to bubble, which should take approximately 3 minutes. Serve this delectable dish while it’s still hot.

What do you eat with Coquilles St. Jacques?

You can serve the coquilles as an appetizer; however, serve two scallops instead.

Or, enjoy them as a first course or as a light lunch with a light green salad on the side.

Rich in flavor, a mixed green salad or steamed spinach is an appropriate side dish to go alongside the scallops.

I also will recommend a chilled glass of your favorite white wine: Sauvignon Blanc, Pinot Grigio, or Chenin Blanc, some of my suggestions,  to be enjoyed alongside the Coquilles St. Jacques. The balance of the two is fantastic.

And as with anything you cook with wine, make sure it is the wine you will enjoy with your family and guests.

A good wine always makes a great dish when cooked with it.

Substitutes and additions

For those who prefer a dairy-free alternative, you can substitute the heavy cream with coconut cream. It provides a rich, creamy texture without the dairy.

As for the cheese, many dairy-free cheeses are available in the market today. A vegan mozzarella or vegan parmesan cheese could do the trick.

Adding a touch of lemon zest to the scallops before broiling can add a refreshing twist to the dish. Also, for a bit of heat, consider adding a sprinkle of red pepper flakes to the mushroom and shallot mixture.

If you’re not a fan of scallops, this dish could also be made with shrimp or chunks of a firm white fish like cod or halibut. Just adjust the cooking time accordingly.

Remember, the key to a successful recipe substitution or addition is maintaining the original recipe’s balance of flavors.

Storage

Leftover Coquilles St. Jacques can be stored in an airtight container in the refrigerator for up to 2 days. However, consuming them fresh is always the most desirable for the best taste and texture. If you must store them, reheat them gently in the oven to maintain the quality of the scallops.

As for freezing, it’s generally not recommended. When frozen after cooking, scallops may become rubbery and lose their delicate flavor upon thawing and reheating.

The creamy mushroom sauce may also separate or become grainy after freezing. Therefore, it’s best to enjoy this delightful French classic fresh and avoid freezing the leftovers.

Can you make this dish ahead of time?

Yes, you can.

Follow the recipe to divide the scallops evenly in your serving dishes. Add the mushroom wine sauce to it. Do not add the cheese.

At this point, cover it lightly with foil or plastic wrap and store it in the refrigerator for up to a day.

Reheating instructions

I recommend placing your serving dishes on the cookie sheet, thus eliminating any chance of spillage when you are ready to remove them from the refrigerator.

When ready to cook, preheat the oven to 350F. Remove the foil of the plastic wrap and place the cookie sheet with the serving dishes in the warm oven for 20 minutes. Add the cheese and lightly brown it, and start to bubble.

Frequently Asked Questions

This Coquilles St. Jacques recipe is beautiful to prepare any time of the year. The perfect Valentine’s Day dinner, date night, family night, or just because.

Equipment used to make this delicious Coquilles St. Jacques recipe.

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Originally published on October 25, 2019. Updated on October 3, 2023.