Classic French Coquilles Saint-Jacques

Coquilles Saint-Jacques
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Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
344 Calories
15g Fat
19g Carbs
28g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 344
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 84mg 28%
Sodium 1077mg 47%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 28g
Vitamin C 4mg 22%
Calcium 99mg 8%
Iron 2mg 11%
Potassium 598mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coquilles Saint-Jacques is one of the classics of the French kitchen, and it's as simple to prepare as it is delicious. You can easily change up the recipe depending on which kind of scallop you use, from large, meaty kings to the smaller, sweeter queen scallops.

The recipe features both scallops and mushrooms sautéed in butter with seasonings, then made even richer with a Gruyère and a breadcrumb topping.

This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Porcelain scallop shells are available at some shops if you want dishes that look more authentic than ramekins.

Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée.


  • 1/4 cup all-purpose flour

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon curry powder

  • 1/8 teaspoon cayenne pepper

  • 1 1/2 pounds sea scallops

  • 4 tablespoons butter

  • 8 ounces mushrooms, cleaned and sliced

  • 1 cup chopped onion

  • 2/3 cup dry white wine

  • 2 tablespoons Cognac

  • 3 tablespoons breadcrumbs

  • 2 tablespoons butter, melted

  • 1/3 cup grated Gruyère cheese

  • 1 tablespoon fresh lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.

  3. In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.

  4. Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.

  5. Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.

  6. Remove pan from heat and stir in Cognac and scallops.

  7. Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.

  8. Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.