Recipes > Scallops > Coquille Saint Jacques

Coquille Saint-Jacques

Yield: 8-10 servings


2 lbs. Sea Legend Dry Bay Scallops

2 cups dry white wine

1 cup water

1 tsp salt

Leaves from 3-4 stalks celery

2 parsley sprigs

1 bay leaf

6 tbsp butter

1 shallot, finely diced

8 oz. thinly sliced button mushrooms

1 tsp lemon juice

4 tbsp AP flour

2 egg yolks, lightly beaten

3 tbsp heavy cream

4 tbsp breadcrumbs


Bring white wine, water, salt, celery leaves, parsley sprigs and bay leaf to boil. Add scallops. Cover and simmer for 5 minutes. Remove scallops, reserving broth. Quarter scallops; reserve.

In a sauté pan, melt 2 tbsp butter; thoroughly sweat onion, mushrooms and lemon juice. Add scallops and simmer until flavors combine.

Prepare a white sauce with remaining butter, flour and strained cooking liquid. When sauce is smooth and creamy, add lightly beaten egg yolks and cream; whisk to combine. Mix in scallop pieces.

Divide scallop mixture among 8-10 buttered scallop shells or attractive ramekins; sprinkle with breadcrumbs; dot with butter.

Bake in a preheated 500°F oven for 5 minutes, or wrap and refrigerate for later use.

Garnish each with a single parsley florette, and thin slice of seeded lemon, if desired.

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