Coquilles St. Jacques
This might look intimidating at first, but it’s actually quite easy.
The name alone might make quite a few people decide it’s a hard pass. But actually, Coquilles St. Jacques basically translates to “scallops” in French. Not so fancy when you think about it that way.
And if you love scallops, you will find this recipe absolutely delicious.
It starts by creating a creamy béchamel sauce made with some white wine and seafood stock.
You then add some gently cooked mushrooms and shallots to the sauce and pour all of that over some scallops that have been placed in individual-sized gratin dishes.
Top with a bready-cheesy-lemony topping and bake until they’re bubbly and fragrant.
This is a fabulous date-night dish and pairs beautifully with a variety of white wines that complement its rich flavors and creamy sauce. Here are a few excellent choices:
Chardonnay
A classic pairing, Chardonnay's buttery texture and notes of oak and vanilla complement the creamy sauce of Coquilles St. Jacques wonderfully. Look for unoaked or lightly oaked Chardonnays to avoid overpowering the dish.
Sauvignon Blanc
With its bright acidity and citrusy flavors, Sauvignon Blanc provides a refreshing contrast to the richness of the dish. Its herbaceous notes can also enhance the flavors of any accompanying herbs or vegetables.
Origins of Coquilles St. Jacques
Coquilles St. Jacques has a rich and fascinating history that dates back centuries.
Its name translates to "St. James Scallops" in English, with "St. Jacques" referring to Saint James, the patron saint of pilgrims.
Legend has it that the dish originated in the fishing town of Normandy, France, where scallops were abundant.
One popular theory suggests that Coquilles St. Jacques was created as a hearty meal for pilgrims journeying along the Camino de Santiago (Way of St. James), a famous pilgrimage route that ends in the Spanish city of Santiago de Compostela, where the remains of St. James are said to rest.
The scallop shell, which symbolizes the journey, became associated with pilgrims traveling this route, hence its inclusion in the dish's name.
Map of the Camino de Santiago, courtesy of National Geographic
Why You’re Going to Love Coquilles St. Jacques
Coquilles St. Jacques is beloved for its exquisite combination of flavors and textures, making it a standout dish in French cuisine. This dish is truly c’est magnifique.
Scallops
At the heart of Coquilles St. Jacques are tender, succulent scallops.
When cooked properly, scallops have a delicate sweetness and a buttery texture that practically melts in your mouth.
They provide a luxurious and satisfying centerpiece to the dish.
Creamy Sauce
The creamy white wine sauce, enriched with heavy cream and egg yolk, is the epitome of indulgence.
It coats each scallop and mushroom slice, infusing them with rich flavor and a velvety texture.
The sauce strikes a perfect balance between richness and lightness, enhancing the overall taste experience.
Mushrooms
The earthy flavor and meaty texture of sautéed mushrooms add depth and complexity to the dish.
They absorb the flavors of the sauce while providing a contrast in texture to the tender scallops.
Breadcrumb Topping
The crispy breadcrumb topping adds a delightful crunch and an additional layer of flavor to each bite.
Combined with the aromatic thyme, zesty lemon zest, and nutty Gruyère cheese, it creates a tantalizing contrast to the creamy scallops and mushrooms.
Seasonings
The seasoning elements, including cayenne pepper, shallots, and Cognac, contribute to the dish's depth of flavor.
The hint of heat from the cayenne pepper, the sweetness of the shallots, and the subtle complexity of the Cognac all work together to elevate the taste profile of Coquilles St. Jacques.
Want To Make Coquilles St. Jacques Like a Pro?
Here are some common questions I’ve gotten about cooking my recipe. Hopefully, this helps alleviate any concerns or hesitations you might have!
What kind of scallops are used in Coquilles St. Jacques?
While traditionally made with the larger sea scallops, you can also use smaller bay scallops or even a combination of both, depending on availability and personal preference. In the recipe, you’ll see provide quantities for both.
Can I prepare Coquilles St. Jacques in advance?
Yes, you can prepare certain components of Coquilles St. Jacques in advance, such as the sauce or breadcrumb topping. However, it's best to cook the scallops and assemble the dish just before serving to ensure they remain tender and flavorful.
Can I use frozen scallops for Coquilles St. Jacques?
While fresh scallops are preferred for the best flavor and texture, you can use high-quality frozen scallops if fresh ones are not available. Thaw them properly before cooking according to the package instructions.
What can I serve with Coquilles St. Jacques?
Coquilles St. Jacques is often served with crusty bread or a side of rice to soak up the delicious sauce. You can also pair it with a simple green salad or steamed vegetables for a well-rounded meal.
How do I know when scallops are cooked properly?
Scallops are cooked when they turn opaque and firm to the touch. Be careful not to overcook them, as they can become tough and rubbery. Aim for a tender, slightly translucent center for the best texture. For this recipe, 20 minutes at 400°F should be parfait.
Ingredients Needed to Make Coquilles St. Jacques
Not pictured: scallops, lemon zest
Each ingredient in this Coquilles St. Jacques recipe has a very specific role:
Scallops: The star of the dish, scallops provide a delicate sweetness and tender texture, serving as the focal point of each serving.
Butter: Used for both making the béchamel sauce and cooking the mushrooms, butter adds richness and depth of flavor to the dish.
All-Purpose Flour: Combined with butter to make a roux for thickening the sauce, flour helps create a creamy and luxurious texture.
White Wine: Adds acidity and complexity to the sauce, enhancing the overall flavor profile with its fruity and floral notes.
Seafood Stock: Provides a savory base for the sauce, infusing it with additional depth of flavor and enhancing the seafood taste.
Heavy Cream: Adds richness and creaminess to the sauce, creating a luxurious texture and mouthfeel.
Egg Yolk: Helps thicken the sauce and add richness without overwhelming the dish with an eggy flavor.
Cayenne Pepper: Adds a subtle hint of heat and depth of flavor to the sauce, balancing the richness of the dish.
Salt and Pepper: Enhance the flavor of the dish, seasoning each component to perfection.
Shallot: Adds a sweet and mild onion flavor to the sauce, complementing the other ingredients without overpowering them.
Cremini Mushrooms: Provide an earthy flavor and meaty texture to the dish, adding depth and complexity to the sauce.
Cognac: Adds a subtle sweetness and depth of flavor to the sauce, enhancing the overall taste profile of the dish.
Breadcrumbs: Create a crispy and golden-brown topping for the dish, adding texture and visual appeal.
Thyme: Infuses the breadcrumb topping with aromatic herbal notes, enhancing the overall flavor of the dish.
Lemon Zest: Adds brightness and freshness to the breadcrumb topping, balancing the richness of the dish with its citrusy flavor.
Gruyère Cheese: Melts into the breadcrumb topping, adding a nutty and savory flavor to each bite while contributing to the dish's golden-brown crust.
Olive Oil: Used to moisten the breadcrumb mixture, ensuring it crisps up nicely in the oven.
How to Prepare Coquilles St. Jacques
Prepare the Ingredients:
Begin by gathering all the necessary ingredients for Coquilles St. Jacques.
Preheat the oven to 400°F (200°C) and grease two gratin dishes with butter to prevent sticking.
Make the Béchamel Sauce:
Create a rich and creamy béchamel sauce by melting butter in a saucepan over medium heat.
Whisk in flour until it forms a smooth paste, then gradually add white wine and seafood stock, whisking continuously until the mixture thickens.
Remove from heat and stir in heavy cream, egg yolk, and seasonings to taste, creating a flavorful sauce base.
Cook the Vegetables:
In a skillet, sauté minced shallots and sliced mushrooms until golden brown and fragrant.
Deglaze the skillet with Cognac, allowing the alcohol to cook off and infuse the vegetables with rich flavor.
Combine the cooked vegetables with the prepared béchamel sauce, adding depth and texture to the dish.
Prepare the Bread Topping:
Mix breadcrumbs with fresh thyme leaves, grated lemon zest, and Gruyère cheese in a small bowl.
Incorporate a splash of olive oil to moisten the breadcrumb mixture, creating a crispy and flavorful topping for the Coquilles St. Jacques.
Assemble and Cook:
Arrange scallops evenly in the greased gratin dishes, then spoon the creamy mushroom sauce over the top.
Sprinkle the breadcrumb mixture generously over each dish, ensuring a golden and crunchy finish.
Bake in the preheated oven until the scallops are cooked through, and the topping is lightly browned and bubbling.
Serve:
Once cooked, carefully remove the gratin dishes from the oven.
Serve the Coquilles St. Jacques hot, garnished with fresh herbs or additional lemon zest for a burst of brightness.
Cooking Equipment Needed to Make Coquilles St. Jacques
Here’s what you’ll need to get this prepped and cooked:
Saucepan: Used for making the creamy béchamel sauce, a medium-sized saucepan is essential for melting butter and whisking in flour and liquids.
Skillet: A medium-sized skillet or frying pan is needed for sautéing the shallots and mushrooms until they are golden brown and fragrant.
Gratin Dishes: Two gratin dishes are required for baking and serving the Coquilles St. Jacques. These dishes should be oven-safe and ideally have a capacity of about 10-12 ounces to accommodate the ingredients. My recommendations can be found here.
Mixing Bowls: You'll need small mixing bowls for combining the breadcrumb topping ingredients.
Whisk and Spatula: A whisk is essential for stirring and incorporating ingredients into the sauce, while a spatula helps in scraping down the sides of the saucepan and skillet.
Measuring Utensils: You'll need measuring spoons for accurately portioning ingredients like flour, cayenne pepper, and lemon zest. Additionally, a liquid measuring cup may be necessary for measuring liquids like wine, stock, and cream.
Cutting Board and Knife: Use a cutting board and knife for mincing the shallot, slicing the mushrooms, and grating the lemon zest and Gruyère cheese.
Oven Mitts: Oven mitts or kitchen towels are essential for safely handling hot gratin dishes when removing them from the oven.
How I’ve Scaled The Recipe Down to Serve 2 People
I have literally never come across a recipe for this dish that serves less than 8 people. So, this one actually required a lot of research and trials (and a lot of epic failures!) until I got all the proportions and ingredient quantities to where they needed to be.
Here’s what I did to carefully scale this recipe down:
Ingredient Quantities: The quantities of most ingredients were reduced to very specific amounts that would work for smaller-batch cooking. I tried using various amounts of flour, butter, wine, and seafood stock until I got it right. No joke, it took me 6 times to get it right!
Cookware Size: The size of the cookware used was adjusted to accommodate the smaller batch. Instead of using large saucepans and skillets, use medium size. That way, you don’t need as much butter/fat to cook with!
Cooking Times: Cooking times may need slight adjustments due to the smaller quantities. Certain things, like veggies, often cook faster when there’s less of them in the pan.
By making these adjustments, you'll craft a luxurious, intimate version of the classic Coquilles St. Jacques, just right for a delicious meal shared between two.
Enjoy your cooking!
Coquilles St. Jacques
Ingredients
Preparation
- Heat oven to 400°F.
- Melt 1 tablespoon of the butter in a medium saucepan set over medium heat. When it foams, add the flour, and cook for approximately 30 seconds, whisking constantly. Off heat, whisk in the wine, and then the stock.
- Return to heat and cook, stirring, until thickened, about 1-2 minutes.
- Take off heat, and slowly stir in the cream and yolk. Do this slowly so as not to cook the egg.
- Add cayenne pepper. Salt and pepper, to taste, then set aside.
- Melt 1 tablespoon butter in a medium sauté pan set over medium heat. Add mushroom caps and cook until they brown, about 5 to 6 minutes. Add the minced shallot and cook, stirring occasionally, for approximately 2 minutes.
- Add the Cognac, and cook until the alcohol has evaporated, about 30 seconds.
- Stir cooked vegetables into the cream sauce. Salt and pepper, to taste, then set aside.
- Combine the bread crumbs, thyme, lemon zest, and Gruyère in a small bowl. Stir in a few glugs of olive, enough to get everything moist.
- Grease 2 gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with half of the bread-crumb mixture.
- Place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.