Coquilles Saint Jacques – A French Classic

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 people

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Comments (29) Post a Reply

  1. Art says:

    Unbelievably good. A “Must Make”!

    1. Giangi Townsend says:

      I am so happy you enjoyed it. Thank you!

  2. Linda says:

    Absolutely delish!

    1. Giangi Townsend says:

      Thank you.

  3. Sindy says:

    Can I make this a day in advance?

    1. Giangi Townsend says:

      You can prepare all the ingredients the day before, but cooking in, unfortunately, the scallops, cream, the cheese will not reheat well after a night in the refrigerator. Your scallops will be overcooked, your cheese and cream breaking down.
      I hope this helps you.
      Enjoy a fantastic recipe, you will love it.

  4. Crispy says:

    Only modification to recipe was scallops decreased by 50% ( thought I had more 🥴). Although the taste was good, it was too heavy & rich for my taste. In fact, it bordered on oily. Recipe generates lots of dishes! Taste : #7.5/10.

    1. Giangi Townsend says:

      Thank you so much for your feedback, I sincerely appreciate them. Yes, Coquilles St Jacques can be a bit rich, thus more of a winter dish.
      Thank you for preparing my dish and hopefully, you will prepare more.

  5. Cindy Mom the Lunch Lady says:

    This is one of my favourite things to order when we go to the East coast. So delicious!

    1. Giangi Townsend says:

      Thank you!

  6. Jere Cassidy says:

    I can’t believe it but I have never cooked scallops, I just order them in restaurants. Your photos have me wanting to make this dish.

    1. Giangi Townsend says:

      I do hope you will prepare it for you and your loved one.

  7. Jeannie says:

    Glad I can make this at home for a quick dinner and lunch meals paired with my salad. Im intimidated to cook with scallops but this recipe is easy.

    1. Giangi Townsend says:

      I found scallops to be the easiest food to cook, less than 2 minutes on each side and you are done.

  8. Marita says:

    I never heard of this dish but it looks mouth watering. Saved it for the weekend.


    1. Giangi Townsend says:

      The pleasure is all mine, I am sure you will enjoy it.
      Bon Appetit!

  9. Daniel Ng says:

    Thanks on the tip for not using the salt during the browning of mushrooms. It helps a lot.

    1. Giangi Townsend says:

      You are most welcome, I love how crisp and less soggy the mushrooms are.

  10. Mihaela | says:

    Another hit and a recipe I never tried before, but I am inspired to after reading the steps and tips. I like that you suggest the right wines to pair it with! It sounds perfect for Valentine’s too (perhaps the fact that it is French inspires romanticism!)

    1. Giangi Townsend says:

      A bit of romanticism combined with the love of food, yes, perfect for Valentine’s Day and any other occasion.

  11. Cayla says:

    Scallops and mushrooms. Two of my favorite things! Such a great recipe!!

    1. Giangi Townsend says:

      Thank you!

  12. Jeanine says:

    Wow… this looks to be an amazing dish & I can’t wait for scallop season here now… My Zia always used to say about wine in cooking, if you wouldn’t drink it you shouldn’t cook with it… advice I follow today…

  13. Sarah James says:

    Your scallops look amazing, looking forward to making these. Thanks for the tips, very useful and I’ll make sure I can get hold of some Comte cheese.

    1. Giangi Townsend says:

      Thank you! I am sure you will enjoy them.
      Bon Appetit!

    1. Giangi Townsend says:

      Thank you for the mention on your great post.

  14. Elizabeth says:

    I made this recipe today for my birthday dinner and it was amazing!!! Thank you for the recipe.

    1. Giangi Townsend says:

      The pleasure is all mine, Elizabeth!
      Happy Birthday!

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