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Coquilles Saint-Jacques Recipe

Coquilles Saint-Jacques

David Scott Allen
This recipe was adapted from Saveur Magazine.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Starter Course
Cuisine French
Servings 4 people


  • 8 oz (228g) White Button Mushrooms finely minced
  • 6 tbsp Unsalted Butter
  • 3 small Shallots 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
  • 2/3 cup (185g) Grated Gruyère cheese
  • a squeeze of Fresh Lemon Juice
  • 4 Scallop Shells or small gratin dishes for serving


  • 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.
Keyword Appetizer, Cheese, Scallops
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