Classic Coquilles St. Jacques

Coquilles St. Jacques is a classic French seafood dish that’s elegant, rich, and utterly delicious. Tender sea scallops are gently cooked in a creamy white sauce with mushrooms, then topped with cheese and breadcrumbs before being broiled to golden perfection. It’s a refined yet comforting dish perfect for special occasions or romantic dinners at home.

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Why You’ll Love This Recipe
Elegant & Impressive – A beautiful presentation in scallop shells or ramekins.
Creamy & Savory – The delicate scallops are bathed in a luscious sauce.
Perfect for Entertaining – Great for dinner parties or holiday meals.
Customizable – Easily adapted with your favorite seafood or cheese.
Make-Ahead Friendly – Can be assembled in advance and baked just before serving.

Ingredients You’ll Need

For the Scallops and Sauce:

• 1 lb sea scallops (rinsed, patted dry, and halved if large)
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 cup mushrooms, thinly sliced (white or cremini)
• ½ cup seafood or vegetable stock
• ½ cup milk
• ½ cup heavy cream
• 1 tbsp all-purpose flour
• 2 tbsp butter (for roux)
• 1 tsp Dijon mustard
• ½ tsp lemon juice
• Salt and pepper to taste
• Pinch of nutmeg (optional, for warmth)

For the Topping:

• ⅓ cup grated Gruyère or Swiss cheese
• ¼ cup breadcrumbs (preferably panko)
• 1 tbsp melted butter
• 1 tbsp chopped parsley (for garnish)

Optional for Serving:

• Scallop shells or ramekins
• Lemon wedges
• Crusty French bread

Tools You’ll Need

• Skillet or sauté pan
• Small saucepan
• Whisk
• Mixing bowls
• Ramekins or ovenproof dishes
• Baking sheet
• Broiler or oven

Step-by-Step Instructions

Step 1: Sauté the Scallops and Mushrooms
Heat 1 tbsp butter in a large skillet over medium heat.
Add the shallots and garlic; cook for 1–2 minutes until fragrant.
Add the mushrooms and sauté for 3–4 minutes until softened.
Add scallops and cook for 2 minutes, just until opaque and tender (do not overcook).
Transfer scallops and mushrooms to a bowl, reserving any liquid in the pan.

Step 2: Make the Cream Sauce
In a small saucepan, melt 2 tbsp butter over medium heat.
Whisk in the flour to form a roux and cook for 1 minute until golden.
Gradually whisk in the stock, milk, and cream.
Stir constantly for 3–4 minutes until the sauce thickens.
Add Dijon mustard, lemon juice, a pinch of nutmeg (if using), and salt and pepper to taste.
Combine the sauce with the cooked scallops and mushrooms.

Step 3: Assemble the Coquilles
Preheat your broiler to high.
Spoon the scallop mixture into individual ramekins or cleaned scallop shells.
Top each with a sprinkle of Gruyère cheese and breadcrumbs.
Drizzle with melted butter.

Step 4: Broil Until Golden
Place ramekins on a baking sheet.
Broil for 2–4 minutes, or until the top is golden brown and bubbly.
Keep a close eye so they don’t burn.

Step 5: Garnish & Serve
Remove from the oven and let cool slightly.
Garnish with chopped parsley.
Serve with lemon wedges and crusty bread on the side for soaking up the sauce.

Tips for the Best Coquilles St. Jacques
Use Fresh Scallops – The better the quality, the better the dish.
Don’t Overcook – Scallops should be just opaque and still tender.
Make It Ahead – Assemble up to the broiling step and refrigerate until ready to serve.
Use Proper Cheese – Gruyère adds a rich, nutty flavor that complements the sauce perfectly.
Broil with Caution – The topping goes from golden to burnt quickly, so watch closely.

Serving Suggestions
Appetizer – Serve smaller portions in shells for an elegant starter.
Main Course – Pair with a simple green salad or roasted vegetables.
With Bread – Baguette slices are ideal for sopping up every bit of the creamy sauce.
White Rice or Mashed Potatoes – For a heartier presentation.
Lemon Wedges – A bright finish that balances the richness.

How to Store & Reheat

Storing:
Refrigerate: Keep leftovers in an airtight container for up to 2 days.
Freezing is not recommended, as the cream sauce may separate.

Reheating:
Oven: Cover and bake at 350°F for 10–15 minutes until warmed through.
Avoid microwave reheating, as it may overcook the scallops.

Frequently Asked Questions

1. Can I use frozen scallops?
Yes, just thaw them completely and pat dry before cooking to avoid excess moisture.

2. What can I use instead of Gruyère cheese?
Swiss or Parmesan cheese works well too.

3. Can I make this dish without cream?
You can use more milk and a little extra roux for thickening, though the flavor will be lighter.

4. Can I use other seafood?
Absolutely. Shrimp, lobster, or even a mix of seafood can work beautifully.

Final Thoughts
Classic Coquilles St. Jacques is a timeless French dish that never fails to impress. With its creamy texture, savory flavors, and golden topping, it strikes the perfect balance between elegance and comfort. Whether you’re planning a holiday dinner or just want to treat yourself to something special, this recipe is a must-try.

Enjoy the taste of fine French cuisine in the comfort of your home—and don’t forget to share your version with friends and tag your creations!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: French

Nutritional Information (Per Serving):
Calories: 370 | Protein: 24g | Carbohydrates: 14g | Fat: 25g | Fiber: 1g | Sodium: 430mg

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