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


  • 1Preheat the oven to 450 degrees, while oven is preheating do the following.
  • 2melt 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.
  • 3Then 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
  • 4Use 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.
  • 5Place 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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