Coquilles Saint-Jacques – Classic French Scallops in a Creamy White Wine Mushroom Sauce
Coquilles Saint-Jacques is a traditional French scallop dish.It features tender scallops in a creamy white wine sauce.Mushrooms and shallots enhance its savory depth.The mixture is topped with cheese or breadcrumbs.It is broiled until golden and bubbling.An elegant appetizer perfect for special occasions.
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.