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JB’s Coquilles Saint-Jacques

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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.

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

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add chopped shallots and cook until translucent.
  3. Add sliced mushrooms and cook for about 5 minutes until softened.
  4. Stir in flour and cook for 1 minute to form a roux.
  5. Slowly pour in the white wine, stirring constantly until thickened.
  6. Add heavy cream and continue stirring until smooth. Season with salt, pepper, and nutmeg if using.
  7. Gently fold in scallops and remove from heat.
  8. Spoon mixture into ramekins or scallop shells.
  9. Top each with grated Gruyère cheese and breadcrumbs.
  10. Bake for 10–12 minutes, or until tops are golden and bubbling.
  11. 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.

Nutrition

Find it online: https://cookibly.com/jbs-coquilles-saint-jacques/