Real Recipes From Real Home Cooks ®

gratin de coquilles st. jacques

Recipe by
annie Kelly
Conway, SC

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.

yield 6 serving(s)
prep time 45 Min
cook time 10 Min
method Bake

Ingredients For gratin de coquilles st. jacques

  • 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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