Coquille St. Jacques (Scallops) Recipe

Name: Coquille St. Jacques (Scallops)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large scallop (sliced 2 cups); 3/4 cup dry white wine or 3/4 cup vermouth; 2 cups fresh mushrooms (sliced); 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1 bay leaf; 2 tablespoons shallots (minced) or 2 tablespoons scallions (minced); 3 tablespoons unsalted butter; 4 tablespoons flour; 3/4 cup milk; 1/2 cup heavy whipping cream; 2 egg yolks; 1/2 teaspoon lemon juice; 3 tablespoons grated swiss cheese; 1 cup plain breadcrumbs; 1 tablespoon granulated sugar; paprika

Servings: persons

1 lb large scallop (sliced 2 cups)
3/4 cup dry white wine or 3/4 cup vermouth
2 cups fresh mushrooms (sliced)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
2 tablespoons shallots (minced) or 2 tablespoons scallions (minced)
3 tablespoons unsalted butter
4 tablespoons flour
3/4 cup milk
1/2 cup heavy whipping cream
2 egg yolks
1/2 teaspoon lemon juice
3 tablespoons grated swiss cheese
1 cup plain breadcrumbs
1 tablespoon granulated sugar
paprika

1
Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
2
Add water, if necessary, to almost cover ingredients.
3
Bring to simmer & then cover pan & simmer slowly for 5 minutes.
4
Remove scallops & mushrooms & place into a bowl.
5
Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
6
Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
7
Cook slowly for 2 minutes without browning.
8
Remove from heat & beat in the scallop cooking liquid.
9
Stir with whip over medium heat until sauce thickens.
10
Thin out with milk.
11
Blend egg yolks in a bowl with half of the heavy cream.
12
Beat in the hot sauce driblets.
13
Return to the pan & stir over medium heat until sauce comes to a slight boil.
14
Thin out, as necessary, with more cream or milk.
15
Carefully correct seasoning & add lemon juice & sugar if needed.
16
Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
17
Spoon on the remaining sauce & sprinkle with the cheese.
18
Top with bread crumbs & place little dabs of butter on top.
19
Then sprinkle with paprika.
20
Place into broiler until lightly browned & serve with crusty bread if desired.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb large scallop (sliced 2 cups), 3/4 cup dry white wine or 3/4 cup vermouth, 2 cups fresh mushrooms (sliced), 1/2 teaspoon salt, and more.

Yes, Coquille St. Jacques (Scallops) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coquille St. Jacques (Scallops)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions