Description
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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Ingredients
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
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.
Notes
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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cuisine: French / Seafood Classic