Gratin de Coquilles St. Jacques

annie Kelly


When I first made this I used a pie plate as I didn't have seashells. You just want to use something that is deep enough to hold the mixture.


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45 Min
10 Min


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  • 1/2 c
    butter at room temperature
  • 1 c
    thinly sliced mushrooms
  • 3 Tbsp
    shallots finely chopped
  • 1 Tbsp
    garlic finely chopped
  • 1 lb
    fresh bay scallops
  • 1/2 c
    bread crumbs-i use seasoned bread crumbs
  • 1/2 c
    parsley finely chopped
  • ·
    salt and pepper

How to Make Gratin de Coquilles St. Jacques


  1. Preheat the oven to 450 degrees, while oven is preheating do the following.
  2. melt 1/4 cup of the butter in a small skillet and add mushrooms. Cook stirring often, until the mushrooms are wilted and release their liquid. Add the shallots and garlic and cook briefly. About 1 or 2 minutes.
  3. Then spoon the mushroom mixture into a mixing bowl. Let cool slightly,then add 2 tablespoons of butter,the scallops, bread crumbs, parsley and salt and pepper to your liking. Blend Well
  4. Use this mixture to fill 6 seafood shells or pie plate.
    Arrange the filled shells on a cookie sheet. Then melt the rest of the butter that you have left and pore it over the mixture in your shells.
  5. Place in your preheated oven and bake for 10 minutes.
    Then put your cookie sheet with your baked mixture under the broiler until nicely browned, takes about 1 minute. watch as you don't want to burn it.

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About Gratin de Coquilles St. Jacques

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: French
Other Tag: Quick & Easy

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