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Coquilles St-Jacques (Gratinéed Scallops)

Arvind Rawat
0 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Coquilles St-Jacques (Gratinéed Scallops) RECIPE

For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese. This recipe first appeared in our April 2014 issue with Adam Leith Gollner's story At the Ends of the Earth

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • French
  • Baking
  • Appetizers
  • Diabetes

Ingredients Serving: 4

  1. 3⁄4 cup dry vermouth
  2. 1 bay leaf
  3. 1 large shallot, quartered
  4. Kosher salt and freshly ground white pepper, to taste
  5. 18 medium sea scallops
  6. 8 tbsp. unsalted butter
  7. 16 oz. button mushrooms, sliced 1⁄4″ thick
  8. 3 tbsp. flour
  9. 1⁄2 cup heavy cream
  10. 1⁄2 tsp. fresh lemon juice
  11. 1 1⁄2 cups grated Gruyère


  1. Boil vermouth, bay leaf, shallot, salt, white pepper, and 1⁄2 cup water in a 4-qt. saucepan over medium heat. Add scallops; cook until just tender, 1–2 minutes. Using a slotted spoon, divide scallops between six cleaned scallop shells or sh
  2. Wipe pan clean; melt 4 tbsp. butter over medium-high heat. Cook mushrooms until soft, 5–7 minutes. Divide mushrooms between scallop shells. Wipe pan clean; melt remaining butter over medium-high heat. Stir in flour; cook 2 minutes. Add rese
  3. Heat oven broiler. Spoon sauce over scallops and top with Gruyère; broil until cheese is melted and golden, 2–3 minutes
  4. Serve and enjoy!

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Maithili Thangkhiew
Maithili Thangkhiew   Jul-11-2016

Scallops are my favourite! this is a nice recipe that I want to try, please share an image

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