Delicious. Coquilles St Jacques Recipe

Name: Delicious. Coquilles St Jacques
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large scallops; 2 teaspoons olive oil; 40 g unsalted butter (an ounce and a third); 3 shallots, finely sliced (long, thing green onions); 6 button mushrooms, sliced; 1 large garlic clove, very finely chopped; 3 teaspoons plain flour; 2 tablespoons dry white wine; 1/4 cup chicken stock; 1/2 cup pure cream (thin); 1 bay leaf; 2 teaspoons lemon juice; 1 egg yolk; 2 -3 tablespoons flat leaf parsley or 2 -3 tablespoons chervil, finely chopped; 1/2 cup grated gruyere cheese (or swiss); 1/4 cup panko breadcrumbs or 1/4 cup coarse homemade breadcrumbs

Servings: persons

16 large scallops
2 teaspoons olive oil
40 g unsalted butter (an ounce and a third)
3 shallots, finely sliced (long, thing green onions)
6 button mushrooms, sliced
1 large garlic clove, very finely chopped
3 teaspoons plain flour
2 tablespoons dry white wine
1/4 cup chicken stock
1/2 cup pure cream (thin)
1 bay leaf
2 teaspoons lemon juice
1 egg yolk
2 -3 tablespoons flat leaf parsley or 2 -3 tablespoons chervil, finely chopped
1/2 cup grated gruyere cheese (or swiss)
1/4 cup panko breadcrumbs or 1/4 cup coarse homemade breadcrumbs

1
Trim scallops of any hard muscle or membrane, toss with enough olive oil to just coat.
2
Heat a large, heavy-based fry pan over high heat. Season the scallops with a little sea salt then sear quickly on each side for 10 seconds, or until just colored. Remove from pan & place 4 into small serving dishes.
3
Reduce heat to medium. Add half the butter to the pan. When melted cook shallot, mushrooms and garlic for 6 - 8 minutes. Remove and set aside.
4
Add remaining butter to pan, melt, then sprinkle over flour and stir until smooth. Whisk in the wine, cook for 1 minute.
5
Whisk in the stock, then cream, until smooth.
6
Add bay leaf and lemon juice, stirring until sauce boils and thickens.
7
Add shallot and mushroom mixture, with the egg yolk, parsley (or chervil) and 2 tablespoons gruyere and stir to combine.
8
Remove from heat, season with salt & white pepper.
9
Preheat grill (broiler) to medium-high.
10
remove bay leaf from sauce, then spoon sauce evenly over the scallops.
11
Combine the crumbs with the remaining cheese and evenly divide over the top of the scallops and sauce.
12
Grill for about 5 minutes or until golden on top and heated through.

439

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 16 ingredients. The key ingredients include: 16 large scallops, 2 teaspoons olive oil, 40 g unsalted butter (an ounce and a third), 3 shallots, finely sliced (long, thing green onions), and more.

Yes, Delicious. Coquilles St Jacques falls under the Meat & Poultry 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!

Delicious. Coquilles St Jacques

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions