Coquilles St. Jacques

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

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Coquilles St Jacques is the French word for scallops. With this recipe you will found tender 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. You can serve it as an appetizer, however, just serve two scallops instead.

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

When shopping for fresh scallops they should be of a pale pink or blush tint.

Giangi's Kitchen Signature
Nutrition Facts
Coquilles St. 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%
Vitamin A 885IU18%
Vitamin C 0.8mg1%
Calcium 134mg13%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Coquilles St. Jacques

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


Original recipe yields 4 servings

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  • 12 medium sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons unsalted butter
  • 4 ounces mixed mushrooms, chopped
  • 2 shallots, minced
  • 2 tablespoons all-purpose flour
  • 1 garlic clove minced
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup freshly grated Comte cheese


  1. Blot and dry the sea scallops. 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 about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.

  2. Melt 2 tablespoons of the 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. 

  3. 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. 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 form the heat.

  4. Preheat the broiler to high. Evenly divide among four shallow stoneware dishes. 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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Comments (2) Post a Reply

  1. Art says:

    Unbelievably good. A “Must Make”!

    1. Giangi Townsend says:

      I am so happy you enjoyed it. Thank you!

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