Coquilles St Jacques

Name: Coquilles St Jacques
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large sea scallops; 2 tablespoons butter; 1 shallot, finely chopped; 1 cup heavy cream; 1/2 cup white wine; 1 tablespoon lemon juice; Salt and pepper to taste; 1 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons parsley, chopped; 2 tablespoons melted butter

Highlighted under: Global Flavors

Indulge in the exquisite flavors of Coquilles St Jacques, a classic French seafood dish that elegantly combines scallops with a creamy sauce and a crispy breadcrumb topping.

Created by

Emily

Last updated on 2025-12-01T19:10:43.855Z

Coquilles St Jacques is a dish that hails from the beautiful coast of France, known for its rich flavors and elegant presentation. This dish is perfect for impressing guests at a dinner party or for a special family meal.

        Why You'll Love This Recipe
        Delicate scallops bathed in a rich, creamy sauce
Topped with a crispy breadcrumb layer for added texture
Impressive presentation perfect for special occasions

      

A Taste of France

Coquilles St Jacques, translating to 'scallops in shells,' is a dish that beautifully represents French cuisine. Originating from the coastal regions of France, this dish showcases the freshness of the sea with its succulent scallops. The combination of scallops with a rich, creamy sauce and a crispy topping makes it a favorite among seafood lovers and an elegant choice for fine dining.

The origins of this dish can be traced back to the medieval period when it was often served to pilgrims visiting the shrine of Saint James in Santiago de Compostela. Today, it has evolved into a beloved classic, often prepared for special occasions, family gatherings, or romantic dinners. Each bite offers a taste of luxury and refinement.

Perfect Pairings

When serving Coquilles St Jacques, consider pairing it with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay. The acidity and fruity notes of these wines complement the rich flavors of the creamy sauce and enhance the sweetness of the scallops. For a non-alcoholic option, a sparkling water with a twist of lemon can provide a refreshing contrast.

To complete your meal, serve the dish alongside a light salad dressed in a citrus vinaigrette or some crusty French bread. This adds a delightful crunch and allows you to savor every drop of the creamy sauce. The combination of flavors and textures will create a memorable dining experience that your guests will adore.

Tips for Success

When preparing Coquilles St Jacques, it's essential to use fresh, high-quality scallops for the best flavor. Look for large sea scallops that are firm and have a sweet, briny scent. Avoid any scallops that appear dull or have an off-putting smell, as they may not be fresh.

Additionally, be mindful of the cooking times. Scallops cook quickly, and overcooking can lead to a rubbery texture. Aim for a golden-brown crust while keeping the center tender and juicy. Following these tips will ensure that your Coquilles St Jacques turns out perfectly every time.

Ingredients

For the Scallops

12 large sea scallops
2 tablespoons butter
1 shallot, finely chopped
1 cup heavy cream
1/2 cup white wine
1 tablespoon lemon juice
Salt and pepper to taste

For the Topping

1 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons parsley, chopped
2 tablespoons melted butter

Gather all your ingredients before you begin to ensure a smooth cooking process.

Instructions

Prepare the Scallops

In a large skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté until translucent. Add the scallops and cook for about 2-3 minutes on each side until golden.

Remove the scallops and set aside.

Make the Sauce

In the same skillet, add the white wine and let it reduce by half. Stir in the heavy cream and lemon juice, then season with salt and pepper. Let the sauce simmer for a few minutes until thickened.

Combine and Bake

Preheat your oven to 375°F (190°C). Place the scallops in a baking dish, pour the creamy sauce over them. In a bowl, mix breadcrumbs, Parmesan cheese, parsley, and melted butter.

Sprinkle this mixture over the scallops.

Final Touch

Bake in the preheated oven for 15-20 minutes or until the topping is golden brown. Serve hot and enjoy!

Let the dish cool for a minute or two before serving to allow the flavors to meld together.

Variations to Explore

While the classic Coquilles St Jacques recipe is undeniably delicious, feel free to explore variations that suit your taste. For instance, adding sautéed mushrooms or spinach to the creamy sauce can introduce additional layers of flavor and nutrition. Alternatively, you can swap out the scallops for shrimp or lobster to create a delightful seafood medley.

For a spicy twist, consider incorporating a dash of cayenne pepper or a splash of hot sauce into the sauce. This will give your dish a subtle kick that complements the richness of the cream and the sweetness of the scallops.

Serving Suggestions

Presentation is key when serving Coquilles St Jacques, especially if you're entertaining guests. Consider serving the dish in individual ramekins or scallop shells for an impressive visual display. Garnishing with fresh parsley or chives adds a touch of color and elevates the overall presentation.

For a complete dining experience, serve with a side of seasonal vegetables or a light risotto. This not only balances the richness of the scallops but also adds a nutritious element to the meal, making it a well-rounded feast.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely before cooking.

→ What can I serve with Coquilles St Jacques?

This dish pairs well with a fresh green salad and crusty bread.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the scallops and sauce in advance, then assemble and bake just before serving.

→ Is this recipe suitable for special diets?

This dish contains dairy and seafood, so it may not be suitable for lactose-intolerant or vegan diets.