Coquilles St. Jacques (Scallops with Mushrooms)

Marsha Gardner


An Elegant dish for any special occasion. I use scallop shells, but you may use individual ramekins to serve.

★★★★★ 1 vote


4 Tbsp
butter, unsalted
2 Tbsp
shallots, finely chopped
2 c
mushrooms, thinly sliced
kosher salt and freshly ground black pepper to taste
1/2 c
dry white wine
1 lb
sea or bay scallops
2 Tbsp
all purpose flour
1/2 c
1 c
plus 2 tablespoons heavy cream
cayenne pepper


1/3 c
gruyere cheese
3 Tbsp
bread crumbs
2 Tbsp
butter, unsalted, melted


1Melt 1 tablespoon butter in a saucepan and saute` the shallots. Cook briefly and then add the mushrooms. Cook until wilted and add salt, pepper and wine.
2Add scallops and bring to a boil. Cook until scallops are heated through, stirring gently as necessary. Take care not to let scallops overcook or they will toughen.
3Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
4Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
5Add the milk and the 1 cup of cream. Cook for about 5 minutes. Add salt and pepper to taste along with a pinch of cayenne pepper.
6Whip remaining 2 tablespoons cream and fold into the sauce.
7Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
8Spoon sauce over the scallop.

Preheat the broiler to high.
Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: French