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
  • pinch
    cayenne pepper

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

How to Make Coquilles St. Jacques (Scallops with Mushrooms)


  1. Melt 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.
  2. Add 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.
  3. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve liquid (about 3/4 cup).
  4. Melt 2 tablespoons butter and add flour, stirring rapidly with a wire whisk. When blended add the reserved liquid; stirring until thickened and smooth.
  5. Add 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.
  6. Whip remaining 2 tablespoons cream and fold into the sauce.
  7. Using scallop shells or ramekins, spoon equal amounts of the scallop/mushroom mix into each shell.
  8. Spoon 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.

Printable Recipe Card

About Coquilles St. Jacques (Scallops with Mushrooms)

Course/Dish: Fish Seafood
Regional Style: French

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