Coquilles St Jacques

Name: Coquilles St Jacques
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound scallops, cleaned; 2 tablespoons butter; 1 small onion, finely chopped; 1 cup heavy cream; 1/2 cup white wine; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons butter, melted

Highlighted under: International Recipe Collection

Experience the elegance of French cuisine with this classic Coquilles St Jacques recipe, featuring succulent scallops in a creamy sauce, topped with a golden breadcrumb crust.

Created by

Emily Carter

Last updated on 2025-12-01T20:30:44.317Z

Coquilles St Jacques is a beloved French dish that showcases the delicate flavor of scallops combined with a rich, creamy sauce. Traditionally served in scallop shells, this dish is perfect for special occasions or a sophisticated dinner at home.

        Why You'll Love This Recipe
        Rich and creamy sauce that perfectly complements the scallops
Elegant presentation that impresses guests
Easy to prepare yet feels gourmet

      

The History of Coquilles St Jacques

Coquilles St Jacques, translating to 'Scallops in Shells', is a classic French dish that dates back to the 19th century. Named after St. James, its origins can be traced to the coastal regions of France, where fresh scallops were abundant. Traditionally served in their shells, this dish embodies the essence of French culinary artistry, combining simple yet elegant ingredients to create a memorable dining experience.

Over the years, Coquilles St Jacques has evolved into a beloved staple in both French bistros and fine dining establishments. The dish is often featured at special occasions and holiday gatherings, showcasing the versatility of scallops and the rich flavors that can be achieved with a creamy sauce. Its popularity has spread worldwide, making it a favorite among seafood enthusiasts.

Choosing the Perfect Scallops

When preparing Coquilles St Jacques, the quality of scallops is paramount. Look for fresh, firm scallops that have a sweet, briny scent. If possible, purchase 'dry' scallops, which have not been treated with preservatives and offer a more robust flavor. Avoid scallops that appear slimy or have a strong fishy odor, as these can indicate spoilage.

If fresh scallops are not available, frozen scallops can be a good alternative. Just ensure they are thawed properly before cooking to maintain their texture and flavor. Remember, the key to this dish is the freshness of the scallops, which will shine through in the final presentation and taste.

Pairing Suggestions

Coquilles St Jacques pairs beautifully with a variety of sides that complement its rich and creamy sauce. A light, crisp green salad dressed with a vinaigrette can provide a refreshing contrast to the dish's richness. Consider serving it alongside a crusty baguette or garlic bread, perfect for soaking up the creamy sauce.

For beverage pairings, a chilled glass of Chardonnay or Sauvignon Blanc works wonderfully. These wines' acidity cuts through the richness of the cream and enhances the delicate flavors of the scallops. If you prefer something non-alcoholic, a sparkling water with a twist of lemon can also be a delightful accompaniment.

Ingredients

For the Scallops

1 pound scallops, cleaned
2 tablespoons butter
1 small onion, finely chopped
1 cup heavy cream
1/2 cup white wine
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

For the Topping

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

Make sure to use fresh scallops for the best flavor and texture.

Instructions

Prepare the Scallops

In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the scallops and sear for 2-3 minutes on each side until golden.

Remove scallops from the skillet and set aside.

Make the Sauce

In the same skillet, add white wine and let it simmer for a minute. Then, pour in the heavy cream and bring to a gentle simmer. Stir in parsley, salt, and pepper.

Combine and Top

Return the scallops to the skillet and coat them with the creamy sauce. Transfer the mixture to a baking dish. In a separate bowl, mix breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the scallops.

Bake

Bake in a preheated oven at 375°F (190°C) for 10 minutes or until the topping is golden brown.

Serve hot, garnished with additional parsley if desired.

Tips for Success

To ensure your scallops are perfectly seared, make sure your skillet is hot before adding them. This will create a beautiful golden crust while keeping the inside tender and juicy. Avoid overcrowding the pan; cook in batches if necessary to achieve the best results.

When making the creamy sauce, be careful not to overheat the cream. A gentle simmer is ideal to prevent curdling. Stirring continuously while adding the parsley, salt, and pepper will help to integrate the flavors evenly, creating a smooth and luxurious sauce.

Serving Suggestions

For an elegant presentation, consider serving Coquilles St Jacques in individual ramekins or scallop shells. This not only enhances the visual appeal but also makes it easier for guests to serve themselves. Garnish with additional fresh parsley or a sprinkle of paprika for a pop of color.

This dish is versatile enough to be served as an appetizer or a main course. If serving as a main, complement it with a side of sautéed vegetables or a creamy risotto to round out the meal. Your guests are sure to be impressed by this gourmet experience!

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with Coquilles St Jacques?

This dish pairs beautifully with a crisp green salad or crusty French bread.

→ Can I make this dish ahead of time?

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

→ What type of white wine should I use?

A dry white wine such as Sauvignon Blanc or Chardonnay works well.