If you’ve never tried Coquilles St Jacques, you’re truly missing out. This dish features sweet scallops nestled in a rich, earthy sauce and topped with broiled cheese. They are served in 8 oz ramekins, creating an impressive presentation. Traditionally, Coquilles St Jacques is served in scallop shells or dishes shaped like scallop shells. These scallops are absolutely divine.
To me, Jacques Pépin and Julia Child are two of the most inspiring French chefs of all time. I love how both of them make cooking look like a second nature. As a result of countless hours of watching both of them prepare kitchen masterpieces, I have been inspired to recreate this recipe.
A Little History of Coquilles St Jacques
The English translation of Coquilles St Jacques is “Saint James’s Shells.” This name certainly has ties to Christian theology, as Saint James was a fisherman, and in particular, his symbol is a scallop shell. The shell became associated with pilgrimage, because it is said that after Saint James died, his body floated on a boat made from a scallop shell to his final resting place in Santiago, Spain.
Health Benefits
Scallops are an amazing type of shellfish, although they may not be suitable for everyone. At least three percent of the general population has a shellfish allergy.
For those who can enjoy scallops, there are numerous health benefits. Like many other seafood options, scallops are high in omega-3 fatty acids. These polyunsaturated fats are beneficial for cardiovascular health, immune function, eye protection, and even brain health.
Another key point, according to the NIH, studies have suggested that omega-3 fatty acid consumption may reduce the symptoms of ADHD.
This recipe for Coquilles St Jacques is best served hot and fresh. Shellfish can become slightly rubbery after refrigeration, but the individual ramekins can be reheated in a 350°F oven for 10 minutes, followed by a 2-minute broil.
Looking for alternative options for a seafood meal? Try one of these amazing shrimp recipes:
Coquilles St Jacques
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Equipment
- Broiler
Ingredients
- 2 tbsp Butter
- 1½ LBS Sea scallops, large
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 4 tbsp Butter
- 4 oz White mushrooms, diced
- 1 Shallot, minced
- 2 cloves Garlic
- 2 tbsp Flour
- 1 cup Pinot Grigio
- 1 tsp Oregano, dried
- 1/2 cup Heavy cream
- 1/2 cup Gruyere cheese, shredded
Instructions
- Rinse and thoroughly dry the scallops. Drying is important because the scallops will not sear properly if they are full of water.
- Heat a large cast iron skillet over medium high heat.
- Add 2 tbsp of butter to the skillet.
- Season the scallops with salt and pepper.
- Place all the scallops on to the hot skillet and sear both sides for 2-3 minutes each.
- Remove the scallops to a plate.
- Reduce the heat to medium and melt 4 tbsp of butter in the skillet.
- Add the mushrooms, shallots, and garlic to the butter and sauté until tender.
- Sprinkle the flour over the softened mixture and stir to coat. Cook for 2-3 minutes.
- Deglaze the pan with pinot grigio, scraping the bottom to remove any brown bits.
- Add the oregano and heavy cream to the sauce and simmer for 5 minutes.
- Return the scallops to the skillet.
- Turn off the stove but leave the skillet on the burner it was cooking on.
- Preheat the broiler to high.
- Place 4 oven safe ramekins on to a sheet pan.
- Fill each ramekin with 5-6 scallops and cover with mushroom sauce.
- Shred about 2 tbsp of gruyere cheese over the top of each ramekin.
- Broil for 3-4 minutes, or until the cheese is hot, bubbly, and crusting on top.
- Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition
