Coquilles Saint Jacques Recipe

Name: Coquilles Saint Jacques
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops; 1/4 cup shallots, sliced; 1/4 cup clam juice; 1 fresh bay leaf; 1 1/2 cups dry white wine (I use Sauvignon Blanc); 1/2 tsp salt; 1/4 tsp pepper; 1 stick unsalted butter, divided; 1 egg yok; 1/2 pound cremini mushrooms; 1 cup water; 1/2 heavy cream (I use light); 1 Tbs all-purpose flour1/2 cup homemade breadcrumbs (see below); 1/2 cup grated Parmesan cheese; 2 Tbs fresh parsley; For homemade breadcrumbs:; Take 1/2 box of Asiago flavored crackers and finely chop in food processor.

Servings: persons

1 pound large sea scallops
1/4 cup shallots, sliced
1/4 cup clam juice
1 fresh bay leaf
1 1/2 cups dry white wine (I use Sauvignon Blanc)
1/2 tsp salt
1/4 tsp pepper
1 stick unsalted butter, divided
1 egg yok
1/2 pound cremini mushrooms
1 cup water
1/2 heavy cream (I use light)
1 Tbs all-purpose flour1/2 cup homemade breadcrumbs (see below)
1/2 cup grated Parmesan cheese
2 Tbs fresh parsley
For homemade breadcrumbs:
Take 1/2 box of Asiago flavored crackers and finely chop in food processor.

1
Rinse scallops while removing the tough muscle from each side. Cut these in 1/2.
2
Bring water, wine, shallots,clam juice, bay leaf, salt and pepper to a boil in large saucepan for 4-5 minutes. Add scallops and simmer until they are transparent, about 3-4 minutes.
3
Remove scallops and transfer to plate. Keep the remaining liquid (and shallots) and return to a boil until reduced to 1 cup. Strain solids out.
4
In another skillet, melt 2 Tbs butter and saute mushrooms. Set aside
5
For sauce, whisk together egg yolk with cream. In another skillet, melt 2 Tsp butter and add flour to make a roux. Add your strained liquid to the roux while constantly whisking. The sauce should thicken. Add 1/4 cup of hot liquid to the egg mixture, mix, and then add all back to heated mixture. Remove liquid from heat.
6
Add mushrooms and scallops to mixture.
7
Melt another 2 Tbs butter in saucepan. Remove from heat and add breadcrumbs and parmesan cheese and parsley.
8
You can either divide scallops or put them all in a baking dish, cover with the breadcrumb mixture, and place under broiler for 2-3 minutes until top of scallops are golden brown.

465

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.
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 pound large sea scallops, 1/4 cup shallots, sliced, 1/4 cup clam juice, 1 fresh bay leaf, and more.

Yes, Coquilles Saint Jacques 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!

Coquilles Saint Jacques

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions