Description
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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Ingredients
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
Instructions
Step 1: Sauté the Scallops and Vegetables
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Heat olive oil and 1 tbsp butter in a skillet over medium heat.
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Add scallops and sear for about 1–2 minutes per side until just cooked through and golden. Remove and set aside.
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In the same skillet, add another 1 tbsp butter, then sauté shallots and mushrooms until soft and browned—about 5–7 minutes.
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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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: French