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Coquilles Saint Jacques – A French Classic
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 4 people
Coquilles Saint Jacques is the French word for scallops. Classic French dish that has been gracing tables all over the world.
It always held a bit of mystery to me and it took a try to make it and quite the opposite happened: Super easy to make.
Nothing more delightful than tender scallops, or bay scallops, nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler. The individual gratin dish makes for a dramatic table presentation.
When shopping for fresh scallops they should be of a pale pink or bluish tint. Ensure that they all are the same size so they all will evenly cook too.
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How to serve the Coquille Saint Jacques
You can serve the coquilles as an appetizer, however, just 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 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.
I also will recommend a chilled glass of your favorite white wine: Sauvignon Blanc, Pinot Grigio, 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 same wine you will enjoy with your family and guests. A good wine always makes a great dish when cooked with it.
TIPS
- 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 any salt to the mushroom while you are trying to brown them. The salt will induce all the moisture out of the mushrooms which will remain soggy instead of browning.
- Types of mushrooms: crimini, white caps, or wild mushrooms.
- Finely slice the shallots. It will help in the cooking process as well you giving 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.
- Be generous on the cheese, and Comte cheese is so rich in flavor you do not want to skip it.
This coquilles St. Jacques recipe is a wonderful recipe to prepare any time of the year. The perfect Valentine’s Day dinner, date night, family night, or just because.
You may also enjoy:
Farfalle with Peas, Ham and Cheese
Equipment used to make this recipe
Nutrition Facts
Coquilles Saint Jacques
Amount Per Serving
Calories 372
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g113%
Cholesterol 90mg30%
Sodium 611mg27%
Potassium 263mg8%
Carbohydrates 8g3%
Sugar 1g1%
Protein 10g20%
Calcium 134mg13%
Vitamin C 0.8mg1%
Vitamin A 885IU18%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Coquilles Saint Jacques
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 4 people
Ingredients
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12 medium sea scallops
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon vegetable oil
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4 tablespoons unsalted butter
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4 ounces mixed mushrooms, chopped
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2 shallots, minced
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2 tablespoons all-purpose flour
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1 garlic clove minced
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1 cup dry white wine
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1/2 cup heavy cream
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1 tablespoon chopped fresh oregano
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1/4 cup freshly grated Comte cheese
Instructions
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Blot and dry the sea scallops.
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Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides for about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.
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Melt 2 tablespoons of butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper.
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Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet.
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Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet from the heat.
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Preheat the broiler to high.
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Evenly divide among four shallow stoneware dishes.
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Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.
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Unbelievably good. A “Must Make”!
I am so happy you enjoyed it. Thank you!
Absolutely delish!
Thank you.
Can I make this a day in advance?
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.
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.
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.
xoxo
This is one of my favourite things to order when we go to the East coast. So delicious!
Thank you!
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.
I do hope you will prepare it for you and your loved one.
Enjoy!
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.
I found scallops to be the easiest food to cook, less than 2 minutes on each side and you are done.
Enjoy!
I never heard of this dish but it looks mouth watering. Saved it for the weekend.
Thanks
Marita
The pleasure is all mine, I am sure you will enjoy it.
Bon Appetit!
Thanks on the tip for not using the salt during the browning of mushrooms. It helps a lot.
You are most welcome, I love how crisp and less soggy the mushrooms are.
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!)
A bit of romanticism combined with the love of food, yes, perfect for Valentine’s Day and any other occasion.
Enjoy!
Scallops and mushrooms. Two of my favorite things! Such a great recipe!!
Thank you!
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…
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.
Thank you! I am sure you will enjoy them.
Bon Appetit!
Thank you for the mention on your great post.
I made this recipe today for my birthday dinner and it was amazing!!! Thank you for the recipe.
The pleasure is all mine, Elizabeth!
Happy Birthday!