Coquilles Saint-Jacques a French Seafood Classic
David Scott Allen · Provencal Recipes · Starter Course · TasteFishing for Coquilles Saint-Jacques or King Scallops occurs far from Provence in France. The Pecten maximus grows in the cool waters of the northeastern Atlantic in Brittany and Normandy, where the annual fishing season runs from October 1st to May 15th (more here).
This recipe for Coquilles Saint-Jacques is a French seafood classic found on restaurant menus throughout France. For maximum culinary impact, serve this dish as I did, the old-fashioned way, in the scallop shells. If you are wondering what to drink with this rich-flavoured dish, I recommend a sauvignon blanc – read my article on Provence Wine Zine.
Coquilles Saint-Jacques
This recipe was adapted from Saveur Magazine.
Equipment
- 4 scallop shells for serving or gratin dishes
Ingredients
- 8 oz (228g) White Button Mushrooms finely minced
- 6 tbsp unsalted butter
- 3 small shallot(s) minced
- 2 tbsp parsley minced
- 1 tbsp+ leaves tarragon minced and leaves for garnish
- sea salt to taste
- freshly ground black pepper to taste
- 3/4 cup (177ml) Dry Vermouth white
- 1 bay leaf
- 6 large sea scallops remove the tough muscle
- 2 tbsp flour
- 1/2 cup (118ml) heavy cream (35%)
- 2/3 cup (185g) Gruyère cheese grated
- a squeeze of fresh lemon juice
- 4 scallop shells or small gratin dishes for serving
Instructions
- Heat mushrooms, 4 tablespoons butter, and two-thirds of the shallots in a medium saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes.
- Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper.
- Divide mixture among 4 cleaned scallop shells or shallow gratin dishes.
- Bring vermouth, bay leaf, salt, and 3/4 cup water to a boil in a 4-quart saucepan over medium heat.
- Slice the scallops sliced along the equator (middle). Add scallops to the liquid and poach until barely tender, about 1 minute.
- Remove scallops from the heat. Place three slices over mushrooms in each of the shells.
- Add the remaining shallots to the cooking liquid and boil until reduced to 1/2 cup, about 10 minutes; set aside.
- Heat broiler to high.
- Heat remaining butter in a small saucepan over medium heat. Add flour; cook until smooth, about 2 minutes.
- Strain the reduced cooking liquid into the flour-butter mixture and add cream; cook until thickened, about 8 minutes.
- Add cheese and lemon juice; season with salt, and pepper and divide the sauce over scallops.
- Broil until browned on top, about 4-5 minutes; garnish each with a tarragon leaf.
Tried this recipe?Let us know how it was!
Other Recipes with Scallops:
Saffron Spaghetti with Buttery Scallops
Seared Scallops Coquilles Saint-Jacques and Caramelized Endives
Seared Sea Scallops and Cauliflower Purée
Butternut Squash Soup with Roast Scallops
Seared Scallops (St. Jacques) with Creamy Curried Leeks
Roasted Scallops a Valentine Recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Jas de Bouffan Paul Cezanne's Family Home in AixNext Post
Spend an afternoon at Château La CosteRelated Provence Articles
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Maussane-les-Alpilles: A Friendly Hotel-Restaurant with Excellent Food
May 23, 2025
“We love our clients and treat them like honoured guests.” These are the words of Marielle Fabregoul of l’Oustaloun, a charming hotel-restaurant in Maussane-les-Alpilles. She and her husband Thierry share a passion for customer service, which shows. A Local Institution L’Oustaloun has long been an institution in Maussane. It began ...
Authentic French Cream Potato Soup For Your Next Dinner Party
May 19, 2025
Potage Parmentier is an easy French cream potato soup that makes a delicious first course. The ingredients are only a few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup, but these days, it is served in some very nice restaurants ...
No Comment