Coquilles Saint-Jacques is one of the most elegant and beloved dishes in classic French cuisine. Featuring tender sea scallops gently poached in white wine and folded into a rich, velvety cream sauce with mushrooms, this luxurious seafood preparation is traditionally served in scallop shells and finished under the broiler with a golden, bubbly topping.This dish beautifully balances delicate sweetness from the scallops with the savory depth of shallots, butter, and cream.
Coquilles Saint-Jacques:
The texture is both silky and satisfying, while the light gratin crust adds a subtle crisp finish. Often presented as an appetizer at festive dinners, it embodies refinement and timeless culinary artistry.Whether served during the holidays or at an intimate dinner party, Coquilles Saint-Jacques delivers restaurant-quality sophistication. Its creamy, aromatic sauce and tender seafood make it a true celebration of French coastal flavors.
History:
Coquilles Saint-Jacques originates from coastal regions of France, particularly Normandy and Brittany, where scallops are abundant. The name refers to Saint James (Saint Jacques in French), and the scallop shell has long been a symbol of pilgrimage to Santiago de Compostela. Over time, French chefs refined the preparation by incorporating white wine, cream, and mushrooms, transforming a simple seafood dish into a luxurious classic of haute cuisine. Today, it remains a staple on French holiday menus and in traditional bistros.
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Coquilles Saint-Jacques – Classic French Scallops in a Creamy White Wine Mushroom Sauce
Ingredients
- 1 lb (450g) fresh sea scallops
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- ½ cup dry white wine
- ½ cup seafood stock (or fish stock)
- ¾ cup heavy cream
- 2 tablespoons flour
- 2 tablespoons additional butter (for sauce)
- ¼ cup grated Gruyère cheese (optional)
- 2 tablespoons fresh parsley (chopped)
- Salt and white pepper to taste
- Lemon juice (optional, a few drops)
Instructions
- Preheat oven broiler to high.
- Pat scallops dry and lightly season with salt and white pepper.
- In a skillet, heat olive oil and 1 tablespoon butter over medium heat.
- Sauté scallops for about 1–2 minutes per side until lightly golden. Remove and set aside.
- In the same pan, sauté shallots and mushrooms until softened.
- Add white wine and seafood stock; simmer until slightly reduced.
- In a separate small pan, melt 2 tablespoons butter and whisk in flour to create a roux.
- Gradually whisk the reduced wine mixture into the roux, then stir in cream. Simmer until thickened.Add scallops back into the sauce and gently combine.
- Spoon mixture into scallop shells or ramekins.
- Broil for 2–4 minutes until golden and bubbling. Garnish with parsley and serve immediately.
Notes
- Use fresh, dry-packed scallops for best flavour.
- Avoid overcooking scallops—they become rubbery.
- The sauce should be thick but not overly heavy.
- White wine should be dry, not sweet.
- Gruyère adds traditional flavor, but Parmesan works too.
- Broil briefly—watch closely to prevent burning.
- Serve immediately after broiling.
- Can be prepared ahead and broiled just before serving.
Tips for Coquilles Saint-Jacques:
- Pat scallops very dry before searing for proper browning.
- Use white pepper for a classic French touch.
- Add a splash of Cognac for deeper flavor.
- Strain sauce for an extra-smooth texture.
- Use individual gratin dishes if scallop shells are unavailable.
- Add a pinch of nutmeg to enhance creaminess.
- Pair with crusty French bread.
- Serve with a chilled Chardonnay or Sauvignon Blanc.
FAQ’s for Coquilles Saint-Jacques:
Q: Can I use frozen scallops?
Yes, thaw completely and pat dry before cooking.
Q: What type of scallops are best?
Large sea scallops work best for this recipe.
Q: Can I make it ahead of time?
Yes, assemble and refrigerate, then broil before serving.
Q: Is cheese traditional?
Some classic versions use only breadcrumbs, while others include Gruyère.
Q: Can I make it gluten-free?
Yes, use cornstarch instead of flour and gluten-free breadcrumbs.
Q: What sides go well with it?
Light salad, steamed asparagus, or French baguette.
Conclusion:
Coquilles Saint-Jacques is a timeless French seafood classic that perfectly combines tender scallops, creamy white wine sauce, and a golden gratin topping. Elegant yet comforting, it remains a favorite for holiday celebrations and refined dinner gatherings. With simple techniques and quality ingredients, you can recreate this iconic dish in your own kitchen and enjoy a true taste of French culinary tradition.