Coquille St. Jacques is a classic French dish and a true favorite at our home. Delicate scallops, shrimp and mushrooms in a rich gruyere and white wine sauce topped with breadcrumbs and broiled until golden and bubbling and…need I say more? Tout simplement DÉLICIEUX! In traditional Coquille Saint Jacques recipes only scallops are used and mashed potatoes are piped into the coquille. I like the fact that there is no potatoes in this recipe. It makes it lighter and also a lot faster, perfect for a casual weeknight meal with a fancy French twist!
Add a green salad on the side to this great seafood dish and be sure to have a nice baguette at the ready to scoop up all that delicious sauce. This dish can also be made in advance, after assembling the coquilles, don’t cook, refrigerate until ready to pop in the oven (350 °F for about 20 minutes).
Bon appétit!
- 500 g small scallops
- 500 g small shrimps shelled and deveined
- 12 oz (375 g ) mushrooms, sliced¸
- 1 cup white wine
- 1 small onion, chopped
- 1 tbsp. parsley, chopped
- 2 tbsp. lemon juice
- ¼ cup + 1 tbsp. butter
- 6 tbsp. all-purpose flour
- 1 cup half and half cream (or 10%)
- ⅓ cup gruyere cheese, grated
- 1 cup fresh breadcrumbs or panko
- In a large pan, combine scallops, shrimps, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt
- Bring to a boil and simmer for 5 minutes (don't overcook)
- Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid
- In the pan, melt ¼ cup of butter and add flour, mix well
- Pour in the reserved liquid and the cream in one shot and cook, whisking for about 3 minutes or until boiling and thick
- Remove from the heat and add cheese, stirring until melted
- Add seafood mixture and mix well
- Transfer in 4 shells
- In a bowl that can go in the microwave, melt 1tbs. of butter and then add the breadcrumbs, mix well
- Sprinkle breadcrumbs over shells
- Cook under the broiler for about 2-3 minutes or until golden and bubbling
If you like seafood, also try my Shrimp Rolls!
Can these be made a day or two ahead except for the Pablo topping and reheated?
Hi Pam, since it’s seafood, I would make it just one day ahead, just make the recipe right until step 8 and do the rest just before serving. I would heat it at 350F for about 20-25 minutes and then under broil a few second to get that nice golden color.
Have you tried tthese with a puff pastry or phyllo dough in lieu of breadcrumbs/panko? This could make a wonderful seafood bake.
Hi Scott, that’s a great idea, I will try that! Thanks 🙂
What’s the calorie/fat count?
Hi Chris,
Here is the calorie/fat count per coquille:
calories: 305
fat: 14 g
sodium: 335 mg