Classic Coquilles St. Jacques

Elegant, creamy, and indulgently French, Classic Coquilles St. Jacques is a timeless seafood dish featuring tender scallops in a velvety white wine–inspired cream sauce, layered with mushrooms and shallots, then baked under a golden crust of cheese and breadcrumbs. Perfect as a sophisticated starter or a decadent main course, this dish brings classic French bistro charm straight to your table—no passport required.
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Why You’ll Love This Recipe
Restaurant-Worthy – But surprisingly easy to make at home
Creamy & Flavorful – Scallops in a rich, herb-kissed cream sauce
Versatile Dish – Serve as an appetizer or elegant main
Perfect for Entertaining – Prep ahead and bake just before serving
French Classic – A culinary icon with timeless appeal

Ingredients You’ll Need
For the Scallops:
1 lb (450g) sea scallops, cleaned and patted dry
1 tbsp unsalted butter
1 tbsp olive oil
Salt and pepper, to taste

For the Filling:
2 tbsp unsalted butter
1 small shallot, finely chopped
1 cup sliced white mushrooms
1 tbsp all-purpose flour
½ cup milk
½ cup heavy cream
½ tsp Dijon mustard (optional)
¼ tsp dried thyme or Herbes de Provence
Salt and pepper, to taste
½ cup shredded Gruyère or Swiss cheese (plus extra for topping)
2 tbsp fresh parsley, chopped

For the Topping:
¼ cup breadcrumbs (panko or fresh)
2 tbsp grated Parmesan cheese
1 tbsp melted butter
Fresh lemon wedges, for serving

Tools You’ll Need
Skillet
Saucepan
Mixing bowl
Gratin dishes or scallop shells
Baking sheet
Whisk and spatula

Step-by-Step Instructions
Step 1: Sear the Scallops
Heat butter and olive oil in a skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for 1–2 minutes per side until just golden (do not overcook). Transfer to a plate and set aside.

Step 2: Prepare the Filling
In a saucepan, melt 2 tbsp butter over medium heat. Add shallots and sauté for 1 minute. Add mushrooms and cook until tender and golden (4–5 minutes). Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Gradually whisk in milk and cream, stirring until thickened (about 3 minutes). Stir in Dijon mustard, thyme, salt, pepper, and half the Gruyère cheese. Remove from heat and fold in the seared scallops and parsley.

Step 3: Assemble the Dish
Preheat oven to 400°F (200°C). Divide the scallop mixture into individual gratin dishes or large scallop shells. Top with the remaining Gruyère cheese.

Step 4: Add the Crumb Topping
In a small bowl, mix breadcrumbs, Parmesan, and melted butter. Sprinkle over the top of each dish.

Step 5: Bake
Place the dishes on a baking sheet and bake for 10–12 minutes, or until bubbly and lightly golden on top. Broil for 1–2 minutes at the end for extra browning, if desired.

Step 6: Garnish & Serve
Serve hot with lemon wedges and a sprinkle of fresh parsley.

Tips for the Best Coquilles St. Jacques
Use Dry Sea Scallops – They sear better and taste fresher
Don’t Overcook – Scallops should be just tender; they’ll finish in the oven
Make Ahead – Assemble, cover, and refrigerate for up to 24 hours before baking
Add a Splash of Citrus – Lemon brightens the creamy sauce beautifully
Use a Shell – For true French flair, bake and serve in scallop shells

Serving Suggestions
As an Appetizer – Serve in small ramekins or shells before a French entrée
With Crusty Bread – Great for soaking up the creamy sauce
Main Course – Pair with a simple salad and steamed green beans or asparagus
Holiday Dish – Perfect for Christmas Eve or a romantic dinner
With a Drink – A crisp non-alcoholic sparkling juice or lemon spritz works beautifully

How to Store & Reheat
Storing: Refrigerate leftovers in an airtight container for up to 2 days
Reheating: Oven – Reheat at 350°F (175°C) for 10–15 minutes until warmed through. Avoid microwaving—scallops may become rubbery
Freezing: Not recommended—the creamy sauce can separate and scallops lose their texture

Frequently Asked Questions
Can I use bay scallops instead of sea scallops?
Yes, but reduce cooking time—bay scallops are smaller and cook faster

Can I skip the cheese?
Cheese is traditional but optional. You can use less or omit it for a lighter version

Is it okay to use frozen scallops?
Yes—thaw completely and pat dry before searing

What can I substitute for cream?
Use all milk for a lighter version, or half-and-half

Can I add shrimp or fish?
Absolutely—add small pieces of firm white fish or cooked shrimp with the scallops

Final Thoughts
Classic Coquilles St. Jacques is the perfect blend of refinement and comfort—creamy, rich, and loaded with delicate scallops. Whether served as an appetizer or main course, it’s an impressive dish that feels both fancy and warmly familiar. Try it for your next dinner party or special night in, and bring a little French flair to your kitchen!

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Cuisine: French / Seafood Classic

Nutritional Information (Per Serving – 1 of 4):
Calories: 380 | Protein: 26g | Carbohydrates: 10g | Fat: 25g | Fiber: 1g | Sugar: 3g | Sodium: 520mg

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