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May 26, 2013

Coquilles St. Jacques

Coquilles St. Jacques is a French dish that consists of scallops in a creamy wine sauce topped with bread crumbs or cheese browned under the broiler. This recipe is best with bay scallops. Bay scallops are generally found on the East coast and are smaller and sweeter than sea scallops. They average between 80-100 per pound.

Serves 6

We paired this with a French Le Cirque Rose.


  • 1 pound of scallops (bay or sea)
  • 1 shallot
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon marjoram leaves
  • Dash of paprika
  • ¾ cup dry white wine
  • ¼ pound mushrooms, washed, trimmed and coarsely chopped (about 1 ½ c.)
  • 1/3 cup butter
  • ¼ cup flour
  • 1 cup whipping cream
  • 2 teaspoon snipped parsley
  • 1 tablespoon butter
  • 1/3 cup bread crumbs
  • ½ cup shredded Gruyere cheese


    If sea scallops are used, cut each into 3 or 4 pieces. Wash scallops; remove any shell particles and drain.

    In a medium saucepan, cook and stir shallots in 1 tablespoon butter until tender. Add scallops, lemon juice, salt, marjoram leaves, paprika and wine; simmer uncovered 10 minutes. Add mushrooms; simmer 2 minutes longer. Drain liquid from scallop mixture; set aside.

    Melt 1/3 cup butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved liquid and the cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in parsley.

    Pour sauce over scallop and mushroom mixture; heat through, stirring frequently. Immediately pour into casserole (may also use 6 individual baking shells). Top with cheese.

    Melt 1 Tbsp. butter in a small skillet; add bread crumbs, stirring until moistened. Sprinkle crumbs over cheese. Set oven control at broil and/or 550 degrees; broil 5 inches from heat for 5 to 8 minutes or until bubbly and brown.

    Cooking wiser
    To save money, save old bread, toast and crush into homemade breadcrumbs. A good way to use old crackers too, just toast, and crush into cracker crumbs.

    To save calories, use whole milk to replace the cream. It will not be as rich and creamy but it will still taste great.

  • Posted by terri at May 26, 2013 02:23 PM