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How to Make Scallops Coquilles St. Jacques

By Paula |

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We’re going to show you How To Make Scallops Coquilles St. Jacques. An easy and impressive scallop dish that’s great as an appetizer or if you increase the serving size, as an entree.

Scallops Coquilles St. Jacques in 3 white shallow ramekins sitting on a baking sheet. Bottle of wine, herbs and salt cellar in background.

The classic French preparation of scallops in a creamy sauce, under a crust of cheese. Nothing about that sounds bad right? These big, bold and beautiful sea scallops are served in small shallow dishes and are the perfect start to a meal. If you’re like me and absolutely go bonkers for scallops you may want to increase the portion and make it into an entree. No shame in my scallop game.

Coquilles is the French word for scallops. Everything sounds better in romance languages amiright? Point. I’m serving Coquilles St. Jacques or I’m serving gratineed scallops. Right.

3 ramekins of Scallops Coquilles St. Jacques on a baking sheet. Bottle of wine, corkscrew, small forks and salt cellar in background.

I came across this easy and elegant recipe in the new Le Creuset cookbook and I  knew that this would be the first recipe I would make from the book.

Their version of Coquilles St. Jacques is scallops nestled in a bed of creamy mushroom sauce that’s topped with cheese and then broiled until browned and bubbly. It makes for a beautiful entree that matches well with a green salad, white wine and good conversation.

Pinterest image for Scallops Coquilles St. Jacques. Closeup of scallops in ramekin sitting on baking tray with fork pulling a scallop out. Wine bottle in background. Text overlay that says Easy & Elegant Scallops Coquilles St. Jacques.

Looking to impress your guests? This dish will surely do that. It comes together quickly so you’ll have minimal cooking time. Add the same wine you’re cooking with, a salad and perhaps a little creme brulee to finish off the menu and I’m coming over.

Was that too forward?

Close up photo of Scallops Coquilles St. Jacques in shallow white ramekins on baking sheet. Small fork in ramekin.How To Pick The Best Scallops?

Look for dry pack scallops they are less likely to be waterlogged and mushy. The only time you want mushy is with oatmeal and this is most definitely not oatmeal.  Fresh scallops should have a sweet, subtle aroma and a pink tint.

 

Scallops Coquilles St. Jacques in white shallow ramekins on baking tray. Partial wine bottle, salt cellar and small forks visible in background.

When you’re searing them, resist the urge to flip them constantly. Once is enough. The scallops will release easily from the pan when lifted with tongs when they’re READY. If they’re sticking, they’re not ready to flip. Patience my pretties.

Want more SCALLOPS? Try these ..

SCALLOPS WITH CREAMY BACON VINAIGRETTE
SEARED SCALLOPS WITH WHISKEY CREAM SAUCE
SEARED SEA SCALLOPS IN SAFFRON SAUCE
BAKED SCALLOPS

Recipe slightly adapted from the Le Crueuset – A Collection of Recipe From our French Table Cookbook. Thank you to Le Creuset for sending me a complimentary copy of the cookbook.

Scallops Coquilles St. Jacques

An easy and elegant dish - Scallops Coquilles St. Jacques #scallops #seafood #french

Scallops Coquilles St. Jacques

Ingredients

  • 12 medium sea scallops
  • kosher salt/black pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons unsalted butter - divided
  • 4 ounces fresh mushrooms - chopped
  • 2 shallots - minced
  • 1 garlic clove - minced
  • 2 tablespoons all purpose flour
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon fresh thyme
  • 1/4 cup grated Comte cheese

Instructions

  1. Blot scallops with paper towel. Season with salt and pepper.
  2. Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.
  3. Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
  4. Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
  5. Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
  6. De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
  7. Stir in cream and thyme and bring to a simmer.
  8. Preheat broiler to high.
  9. Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
  10. Broil until the cheese is browned and bubbling. 2-3 minutes.

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© Paula Jones

Comments

  1. Jen says

    Can’t wait to try these! Thanks for the tip about patience when resisting the urge to flip too early.

  8. Judy says

    I think I missed something. Melt remains butter but no direction what to do with it??

    • Paula says

      Hi Barbara, Comté is a French cheese made from unpasteurized cow’s milk, if you’re unable to find that you can try substituting Gruyere. Hope that helps.

  10. Michele Chansky says

    Maybe I read this wrong. But, in the ingredients it states 1/4 cup of cheese. In the directions it states a 1/4 cup for each dish. What am I missing

    • Paula says

      Hi Kathleen – Comte Is a semi-firm cheese, in the Swiss cheese’ category. If you don’t have it, Gruyere or emmental cheese can be substituted.

  12. Laurie says

    Love shrimp and lobster. I am a bit skittish when it comes to Scallops as if prepared certain ways, can be fishy. This recipe by far is the best seafood meal I’ve EVER had. So rich, creamy, full flavored. Just a wonderful combination to delight your palate. I would highly recommend making this. We couldn’t find the Comte Cheese and used gruyere instead. Thank you so much for sharing! We will be making this again!

    • Paula says

      So glad to hear that Laurie. It’s a great dish and yes Gruyere is a great substitute. Thanks for sharing your results.

  13. Heidi says

    I don’t have ramekins. Could I just broil everything together in one dish at the end? How might the cooking time need to be adjusted? Thanks! I LOVE scallops, but have never cooked them this way. So excited to try!

  14. Pam6622 says

    I’ve never heard of Comte cheese! Does it goby another name perhaps?

  15. Kathy says

    Just want to comment that gruyere is a good substitution if you have difficulty finding compte cheese

  16. Elaine Hornback says

    The best scallops I’ve ever had. It tasted like a dish you would order at a fine restaurant. I give it 5 stars.

  17. Leigh says

    Thank you for this recipe! Can’t wait for the holidays. I’m going to try to turn it into a crostini appetizer.

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