This recipe brings together delicate scallops with a rich, savory sauce for a restaurant-quality meal at home. It’s sophisticated but surprisingly simple to make, requiring just a handful of ingredients. The baked topping adds a satisfying crunch to contrast the tender scallops, making every bite indulgent. It’s an impressive dish that doesn’t demand hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sea scallops
Butter
Shallots (finely chopped)
Mushrooms (thinly sliced)
All-purpose flour
Dry white wine
Heavy cream
Gruyère cheese (grated)
Salt
Black pepper
Nutmeg (optional, for a touch of warmth)
Breadcrumbs
Fresh parsley (for garnish)
Lemon wedges (for serving, optional)
Directions
Preheat your oven to 400°F (200°C).
In a skillet, melt butter over medium heat. Add chopped shallots and cook until translucent.
Stir in mushrooms and cook until softened, about 5 minutes.
Sprinkle in flour and stir to create a roux. Cook for 1 minute to eliminate raw flour taste.
Slowly pour in the white wine, stirring constantly until the mixture thickens.
Add heavy cream and continue to stir until smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
Gently fold in the scallops and remove from heat.
Spoon the mixture into ramekins or scallop shells.
Top each portion with grated Gruyère cheese and a sprinkle of breadcrumbs.
Bake for 10-12 minutes, or until the tops are golden and bubbling.
Garnish with parsley and serve warm with lemon wedges on the side if desired.
Servings and timing
This recipe serves 4 people. Preparation time is about 20 minutes, with a baking time of 12 minutes. Total time: approximately 32 minutes.
Variations
Shrimp or Lobster Twist: Replace some or all of the scallops with shrimp or lobster for a different take.
Cheese Swap: Use Parmesan or Emmental instead of Gruyère for a different flavor profile.
Lighter Version: Substitute half-and-half for heavy cream to reduce richness.
Spicy Option: Add a pinch of cayenne pepper to the sauce for gentle heat.
Herb Infusion: Add fresh thyme or tarragon for an herbal note.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it can make the scallops rubbery. This dish is best enjoyed fresh but can be prepared ahead and assembled, then baked just before serving.
FAQs
What does “Coquilles Saint-Jacques” mean?
“Coquilles Saint-Jacques” translates to “shells of Saint James” in French and traditionally refers to scallop dishes served in their shells.
Can I use frozen scallops?
Yes, just make sure they are fully thawed and patted dry before cooking to avoid excess moisture in the sauce.
Is it okay to prepare this ahead of time?
Yes, you can assemble the dish a few hours in advance, refrigerate it, and then bake it just before serving.
What kind of white wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best for this recipe.
Can I skip the cheese?
Yes, but the cheese adds a nice savory crust. For a lighter version, reduce or omit it and increase the breadcrumb topping slightly.
How do I prevent the scallops from overcooking?
Don’t overbake—once the topping is golden and bubbly, remove it from the oven. Overcooked scallops can become tough.
Can I make this dish without alcohol?
Yes, substitute white wine with seafood broth or chicken broth with a splash of lemon juice.
What should I serve with Coquilles Saint-Jacques?
It pairs well with crusty bread, green salad, roasted vegetables, or a light rice pilaf.
Do I need special scallop shells to serve this?
No, ramekins or small oven-safe dishes work perfectly, though using shells adds a classic French presentation.
What kind of mushrooms are best?
White button mushrooms or cremini mushrooms work well, but you can use any variety you prefer.
Conclusion
JB’s Coquilles Saint-Jacques is a refined, flavorful dish that brings the elegance of French cuisine into your kitchen. With its creamy texture, golden topping, and tender scallops, it’s a dish meant to impress without overwhelming the cook. Whether for a holiday table or a cozy dinner, this recipe is a timeless favorite you’ll return to again and again.
JB’s Coquilles Saint-Jacques is a refined French-inspired seafood dish made with tender scallops in a creamy white wine and mushroom sauce, topped with Gruyère cheese and breadcrumbs, then baked to golden perfection.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:4 servings
Category:Main Course
Method:Baked
Cuisine:French
Ingredients
1 lb sea scallops
2 tbsp butter
2 shallots, finely chopped
1 cup mushrooms, thinly sliced
2 tbsp all-purpose flour
1/2 cup dry white wine
3/4 cup heavy cream
1/2 cup Gruyère cheese, grated
Salt, to taste
Black pepper, to taste
Pinch of nutmeg (optional)
1/4 cup breadcrumbs
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving, optional)
Instructions
Preheat oven to 400°F (200°C).
In a skillet, melt butter over medium heat. Add chopped shallots and cook until translucent.
Add sliced mushrooms and cook for about 5 minutes until softened.
Stir in flour and cook for 1 minute to form a roux.
Slowly pour in the white wine, stirring constantly until thickened.
Add heavy cream and continue stirring until smooth. Season with salt, pepper, and nutmeg if using.
Gently fold in scallops and remove from heat.
Spoon mixture into ramekins or scallop shells.
Top each with grated Gruyère cheese and breadcrumbs.
Bake for 10–12 minutes, or until tops are golden and bubbling.
Garnish with fresh parsley and serve warm with lemon wedges if desired.
Notes
Use thawed and patted-dry scallops if using frozen.Prepare ahead and bake just before serving.Replace wine with broth and lemon juice for a non-alcoholic version.Try Parmesan or Emmental instead of Gruyère.Reheat gently in the oven to avoid rubbery scallops.
