Go Back

Coquilles Saint Jacques

Coquilles Saint Jacques is a French scallop dish poached in white wine and seafood stock, then folded into a creamy mushroom sauce. Gruyere and breadcrumbs turn golden under the broiler for a crisp topping over tender scallops.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 31 minutes
Standing 2 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: French
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

For the scallops and sauce
  • 1 lb sea scallops side muscles removed
  • 1 cup dry white wine
  • 1.5 cups seafood stock low-sodium
  • 1 bay leaf
  • 6 tbsp unsalted butter divided
  • 8 oz cremini mushrooms thinly sliced
  • 1 shallot finely chopped
  • 3 tbsp all-purpose flour
  • 0.75 cup heavy cream
  • 1 tbsp lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped
For the topping
  • 0.5 cup plain dry breadcrumbs
  • 0.5 cup Gruyere cheese shredded

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet
  • 4 8-ounce oven-safe gratin dish

Method
 

Poach the scallops and make the sauce
  1. Set an oven rack 6 inches from the broiler and preheat the broiler.
  2. Bring the wine, seafood stock, and bay leaf to a gentle simmer in a 3-quart saucepan over medium heat.
  3. Add the scallops in a single layer and poach gently for 3 to 5 minutes, turning once, until opaque and 145°F at the thickest part.
  4. Transfer the scallops to a plate.
  5. Remove the bay leaf.
  6. Simmer the poaching liquid for 10 to 15 minutes, until reduced to 1 cup.
  7. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.
  8. Add the mushrooms and shallot, and cook for 6 to 8 minutes until the mushrooms are tender and their released liquid has evaporated.
  9. Add 3 tablespoons of the butter and the flour, and cook for 1 minute while stirring.
  10. Gradually whisk in the reduced poaching liquid and heavy cream.
  11. Simmer for 3 to 5 minutes until thickened.
  12. Stir in the lemon juice, salt, pepper, and parsley.
  13. Gently fold in the scallops and any plate juices until coated.
Top and broil
  1. Divide the scallop mixture among four 8-ounce oven-safe gratin dishes.
  2. Melt the remaining 1 tablespoon butter.
  3. Mix the melted butter with the breadcrumbs and Gruyere.
  4. Sprinkle the topping evenly over the dishes.
  5. Broil for 1 to 3 minutes, watching closely, until the topping is golden.
  6. Let stand for 2 minutes before serving.

Notes

For tender scallops, check the thickest part with an instant-read thermometer and avoid cooking beyond 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended because the scallops and cream sauce can lose their texture. For a gluten-free version, use gluten-free flour and breadcrumbs.