Coquille St. Jacques-Scallops St. Jacques

Coquille St. Jacques-Scallops St. Jacques


I love scallops. Unfortunately, not everyone can prepare them very well. My favorite cuisine is French and therefor I love French dishes. One of my favorite dish is Coquille St. Jacques or Scallops St. Jacques. 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 or the King Diver scallops. Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée. I have my own interpretation of this recipe- is more elegant and its delicious with less carbs and calories. Here is my take on this French classic elegant dish. The only thing you need is good ingredients and a glass of good bubbles.

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You Need:

Ingredients: Amount:
Scallops. 12 large .
Garlic. 1 cloves.
Salt. To taste
Black Pepper. To taste
Garlic Powder. To taste
Onion Powder. To taste
Olive Oil. 3 tbsp.
Fresh Parsley. 2 tbsp.
Shallots. 1/3 cup.
Lemon juice. 2 lemons
Mushrooms. 1 cup
Flour. 2-3 tbsp.
Butter. 2-3 tbsp.
White Wine. 1/2 cup-
Chicken Stock. 1 cup-


First start with chopping very finely the shallots and garlic. Clean and sliced the mushrooms. I like to use shitake and baby portabella mushroom.
In a Large skillet over medium heat add 2 tablespoon of olive oil and butter and sauté the mushrooms for a few minutes until they start having golden color. Add the finely chop shallots and cook for a minute or two. Then add the garlic and sauté for additional minute. mean while in a another sauté pan start making the rough for the sauce. Over medium heat melt the butter and add the flour. Cook until golden brown if necessary turn the heat to low so you don’t burn the flour. When the rough is ready add it to the mushrooms and then put the white wine and add the chicken stock. Season with salt and black pepper and lemon juice. Let it cook on a low heat for at least 20 minutes. if necessary add more chicken stock and adjust seasoning to your taste.

In another pan heat the olive oil and season the scallops with mix of salt, black pepper, garlic and onion powder.
Let it seared on each side for 1 1/2 -2 minutes. After you seared them on both sides finished them in pre-heat oven
on 450 F.

Serve the Scallops over a shell and on top put the sauce and garnish with fresh parsley.

You can pair this elegant dish with nice bottle of Phillippe Prie- Champagne

Equipment you may find usefull:



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