Coquilles St Jacques

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By Francine Lizotte
from Surrey South, BC

These Coquilles St Jacques dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime!

serves 6 large shells
prep time 5 Min
cook time 15 Min
method Bake


  •   1/3 c
    shallots, finely chopped
  •   1/2 c
    dry white wine
  •   1/2 c
  •   500 g
    (about 2 cups) bay scallops
  •   1 c
    béchamel sauce
  •   1/8 tsp
    white pepper
  •   1/8 tsp
    cayenne pepper
  •   1/4 tsp
    ground himalayan sea salt
  •   1/4 tsp
    cooking sherry, or more to taste
  •   1 c
    grated gruyère cheese, or more as needed and divided (substitute emmental, comté, or jarlsberg)
    coarse sea salt as needed, for baking sheet
  •   2 c
    mashed potatoes
  •   1 Tbsp
    fresh parsley, finely chopped

How To Make

  • 1
    With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
  • 2
    In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
  • 3
    Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese. Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
  • 4
    Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6
  • 5
    To view this recipe on YouTube, click on this link >>>>