Baked Scallops in Shells (Coquilles Saint-Jacques)
Coquilles Saint-Jacques Say it: koh-KEE sahn zhahk
Coquilles Saint-Jacques is the classic French way to serve scallops in their fan-shaped shells, especially along the Brittany and Normandy coasts. The scallops are gently poached in white wine, then baked with a duxelles of mushrooms, a rich cream sauce and a crisp breadcrumb topping. It is a celebratory starter, often opening a festive meal, yet the flavors are simple: sweet shellfish, earthy mushrooms, wine, butter and cream. Each shell arrives bubbling, golden and fragrant, with tender scallops beneath the crust.
Baked Scallops in Shells (Coquilles Saint-Jacques)
Coquilles Saint-Jacques
Pronounced koh-KEE sahn zhahk
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 400°F (200°C). Butter four scallop shells or small gratin dishes with 1 tbsp (15 g) of the butter. Pat the scallops dry; if they have coral, pull it off and keep it, and slice each white scallop horizontally into 2 thin rounds. Season lightly with salt and pepper.
In a small saucepan, bring the white wine, water, chopped shallot and a pinch of salt to a gentle simmer. Add the scallops and coral and poach for 1–2 minutes, just until the edges turn opaque; lift out with a slotted spoon. Strain the liquid and reserve 3/4 cup (180 ml), topping it up with a little water if needed.
Melt 2 tbsp (30 g) of the butter in a skillet over medium heat. Add the mushrooms and a pinch of salt and cook for 6–8 minutes, stirring, until their moisture has evaporated and they are golden and soft. Set aside.
In a saucepan, melt another 2 tbsp (30 g) of the butter, whisk in the flour and cook for 1 minute. Pour in the reserved poaching liquid gradually, whisking until smooth; simmer for 2–3 minutes until thickened. Stir in the cream and simmer 2 minutes more, then take off the heat.
Beat the egg yolk in a small bowl with a spoonful of the hot sauce, then whisk it back into the pan. Season with salt, pepper and a grating of nutmeg; keep warm without boiling.
Divide the mushrooms among the shells and arrange the poached scallops on top. Spoon the cream sauce over the scallops, filling the shells almost to the rim.
Melt the remaining 3 tbsp (about 40 g) butter. Toss with the breadcrumbs and parsley, then scatter evenly over the filled shells.
Bake for 12–15 minutes, until the sauce bubbles at the edges and the crumbs are golden; if needed, broil for the last 1–2 minutes. Let rest for 2 minutes before serving.
Regional variants
Some cooks add a little grated Gruyère to the breadcrumb topping for a richer crust.
Cook's notes
- Poach the scallops only until their edges turn opaque; they finish cooking under the sauce in the oven.
- Keep the sauce below a boil after adding the egg yolk so it stays smooth.
- If using frozen scallops, thaw overnight in the refrigerator and drain very well before poaching.
Serve with
Crusty baguette and a dry white wine such as Muscadet or Chablis.
Make ahead and storage
Assemble the filled shells up to 4 hours ahead, cover and refrigerate; add the crumb topping just before baking. Bake from cold, adding 3–5 minutes.
