Classic Coquilles St. Jacques

Elegant, creamy, and bursting with French flair, Classic Coquilles St. Jacques is a timeless seafood dish made with tender scallops, shallots, mushrooms, white sauce, and a cheesy gratin topping. Perfect as an appetizer or light main course, it’s served in scallop shells or small gratin dishes for a beautiful presentation. This rich and comforting dish is surprisingly easy to make and brings a touch of fine dining to your home kitchen.

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Why You’ll Love This Recipe
Elegant & Impressive – Perfect for entertaining or a romantic dinner.
Creamy & Flavorful – A velvety wine-free sauce and tender scallops.
Cheesy Gratin Topping – Golden, bubbly, and irresistible.
Ready in Under an Hour – Simple steps with gourmet results.
Classic French Flair – A traditional dish with timeless appeal.

Ingredients You’ll Need

For the Scallops & Base:
1 lb sea scallops, cleaned and patted dry
1 tbsp olive oil
2 tbsp unsalted butter
2 shallots, finely chopped
1 cup mushrooms, thinly sliced
Salt and pepper to taste
½ tsp dried thyme
1 tbsp lemon juice

For the Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
¾ cup milk (whole preferred)
¼ cup seafood stock or vegetable broth
½ tsp Dijon mustard
¼ tsp nutmeg (optional)
Salt and white or black pepper to taste

For the Topping:
¼ cup grated Gruyère or Swiss cheese
2 tbsp grated Parmesan cheese
¼ cup breadcrumbs (panko preferred)
1 tbsp melted butter
Chopped parsley, for garnish

Tools You’ll Need
Small saucepan
Skillet or sauté pan
Whisk
Mixing spoon
4 scallop shells or small gratin dishes
Baking sheet
Oven

Step-by-Step Instructions

Step 1: Sauté the Scallops and Vegetables

1. Heat olive oil and 1 tbsp butter in a skillet over medium heat.
2. Add scallops and sear for about 1–2 minutes per side until just cooked through and golden. Remove and set aside.
3. In the same skillet, add another 1 tbsp butter, then sauté shallots and mushrooms until soft and browned—about 5–7 minutes.
4. Season with salt, pepper, thyme, and a splash of lemon juice. Stir to combine, then remove from heat.

Step 2: Make the Creamy Sauce
5. In a small saucepan, melt 2 tbsp butter over medium heat.
6. Stir in the flour and cook for 1–2 minutes, whisking constantly to form a roux.
7. Slowly add the milk and stock, whisking until smooth and slightly thickened.
8. Stir in mustard, nutmeg, salt, and pepper to taste.
9. Let simmer for 2–3 minutes until creamy. Remove from heat.

Step 3: Combine the Filling
10. Gently fold scallops, sautéed mushrooms, and shallots into the sauce.
11. Mix until everything is well coated and warm.

Step 4: Assemble the Coquilles
12. Preheat your oven to 400°F (200°C).
13. Spoon the scallop mixture evenly into scallop shells or ramekins placed on a baking sheet.
14. In a small bowl, mix Gruyère, Parmesan, breadcrumbs, and melted butter.
15. Sprinkle the topping generously over each dish.

Step 5: Bake & Broil to Finish
16. Bake for 10–12 minutes until the sauce is bubbling.
17. Switch to broil for 1–2 minutes to brown the topping—watch carefully.
18. Remove from oven and sprinkle with chopped parsley before serving.

Tips for the Best Coquilles St. Jacques
Use Fresh Scallops – Dry-packed sea scallops are ideal for searing.
Don’t Overcook – Keep scallops tender by cooking just until opaque.
Strain the Sauce – For a smooth finish, strain before combining (optional).
Make Ahead – Assemble the dish a few hours ahead and bake just before serving.
Presentation Matters – Use scallop shells for an authentic French look.

Serving Suggestions
With Crusty French Bread – Perfect for soaking up the sauce.
Side Salad – A fresh green salad with lemon vinaigrette balances the richness.
Steamed Asparagus – A delicate vegetable side that complements the dish.
Mashed Potatoes – Serve as a heartier entrée with creamy mashed potatoes.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Freeze: Not recommended as the sauce may separate, but you can freeze the cooked scallops separately.

Reheating:
Oven: Bake at 350°F until warmed through. Cover with foil to prevent over-browning.
Microwave: Heat in 30-second intervals but note the topping may lose its crispness.

Frequently Asked Questions

1. Can I use bay scallops instead of sea scallops?
   Yes, just reduce cooking time since they’re smaller and cook faster.
2. What if I don’t have scallop shells?
   Small oven-safe ramekins or mini gratin dishes work perfectly.
3. Can I use frozen scallops?
   Yes—thaw them completely and pat dry before searing.
4. What cheese works best?
   Gruyère is traditional, but Swiss, Emmental, or even mozzarella can be used.
5. Can I make this without mushrooms?
   Absolutely—just skip or substitute with diced zucchini or leeks.

Final Thoughts

Classic Coquilles St. Jacques is a French seafood favorite that combines sophistication with comfort. Rich, creamy, and beautifully golden on top, this dish is sure to impress at dinner parties or elevate any weeknight dinner. Simple, elegant, and delicious—it’s everything you could want in a show-stopping seafood dish.

Try it tonight and experience a bit of French bistro magic in your own kitchen. Don’t forget to share your creation and leave a review—I’d love to hear how it turned out!

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

Nutritional Information (Per Serving):
Calories: 420 | Protein: 25g | Carbohydrates: 18g | Fat: 28g | Fiber: 2g | Sodium: 610mg

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