Picture this: a cozy evening, the kind where the world outside feels a touch chilly, and aromas from the kitchen wrap around you like a warm blanket. That’s exactly the moment I experienced when I first set out to recreate Coquille St. Jacques, a French classic that effortlessly brings elegance to the dinner table. The gentle sizzle of scallops and shrimp mingling with earthy mushrooms, all bathed in white wine and cream—it’s a symphony of flavors that sings of sophistication without the fuss.
I was searching for a dish that could impress my friends during our monthly get-together, and this recipe was a delightful discovery. Not only does it make you feel like a gourmet chef, but it’s surprisingly simple, taking merely 30 minutes to prepare. This creamy seafood bake, topped with golden breadcrumbs and gruyere cheese, is sure to transport you (and your guests) to a charming bistro along the Seine. Ready to elevate your cooking game? Let’s dive into this delectable journey!
Why is Coquille St. Jacques a Must-Try?
Irresistible Flavor: This dish combines tender scallops and juicy shrimp with earthy mushrooms, all enveloped in a rich cream sauce.
Quick & Easy: With just 30 minutes of prep time, you’ll impress even the most discerning guests without spending hours in the kitchen.
Gourmet Presentation: Served in scallop shells, this dish looks stunning and elevates any dinner occasion.
Versatile & Flexible: Feel free to swap out shrimp or add your favorite seafood to suit your palate! For more seafood delights, check out my guide on seafood recipes.
Crowd-Pleasing Fun: It’s not just a meal; it’s a dining experience. Perfect for gatherings or cozy nights in, nothing draws a crowd like this sumptuous dish.
Coquille St. Jacques Ingredients
For the Seafood
• Small scallops – they provide a tender texture and a subtle sweetness that is the star of this dish.
• Small shrimps – shelled and deveined for convenience, they add a delightful chew to balance the scallops.
For the Filling
• Mushrooms – sliced, they contribute earthy notes that complement the seafood beautifully.
• White wine – enhances depth of flavor and gives a lovely acidity.
• Onion – chopped, it adds a sweet, aromatic base to the filling.
• Parsley – chopped, it brightens the dish with a fresh burst of herbaceous flavor.
• Lemon juice – a splash to elevate flavors and cut through the richness.
For the Cream Sauce
• Butter – both ¼ cup and 1 tbsp are used to create a rich base and for browning the breadcrumbs.
• All-purpose flour – mixed with butter to form a roux that thickens the cream sauce.
• Half and half cream – or 10% cream, for a luxuriously creamy texture that smoothens the sauce.
• Gruyere cheese – grated for that extra layer of creamy, nutty goodness that melts beautifully.
For the Topping
• Fresh breadcrumbs or panko – these create a crispy, golden top that contrasts wonderfully with the creamy filling.
Now that you have all the delicious ingredients ready, it’s time to bring together the magic of Coquille St. Jacques! Happy cooking!
How to Make Coquille St. Jacques
-
Combine: In a large pan, gently mix together the small scallops, shelled shrimp, sliced mushrooms, white wine, chopped onion, parsley, lemon juice, and a pinch of salt. Cook until fragrant!
-
Simmer: Bring the mixture to a boil, then reduce to a simmer for about 5 minutes. Remember, don’t overcook; you want the seafood tender and juicy!
-
Strain: Carefully transfer the seafood mixture to a strainer set over a pot to reserve 1 cup of the delicious cooking liquid. This will enhance the flavor of your sauce!
-
Make Roux: In the same pan, melt ¼ cup of butter over medium heat. Sprinkle in the flour and whisk until well combined, forming a rich roux.
-
Pour: Gradually add the reserved liquid and half and half cream all at once. Continue cooking and whisking for around 3 minutes until the mixture is boiling and thick—this creates a creamy dream!
-
Melt: Remove the pan from the heat and stir in the grated gruyere cheese. Keep stirring until the cheese is melted and incorporated into the sauce.
-
Mix: Add the seafood mixture back to the pan, gently folding everything together until the seafood is well-coated in the luscious sauce.
-
Transfer: Spoon the creamy seafood mixture into 4 scallop shells or ramekins for a lovely presentation that’s sure to impress!
-
Prepare Topping: In a microwave-safe bowl, melt 1 tbsp of butter, then mix in the fresh breadcrumbs or panko until them are nicely coated.
-
Sprinkle: Evenly distribute the buttery breadcrumbs over the filled shells. This will create that delightful crispy topping!
-
Broil: Place the shells under the broiler for about 2-3 minutes, watching closely until they are bubbling and golden brown—just glorious!
Optional: Garnish with extra parsley for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Coquille St. Jacques
-
Seafood Selection: Choose the freshest small scallops and shrimp for optimal flavor; frozen can work in a pinch, but fresh is always best!
-
Avoid Overcooking: Be careful during the simmering stage—scallops and shrimp cook quickly. Aim for tender, juicy seafood to retain that rich texture.
-
Reserve Cooking Liquid: Don’t forget to save that cooking liquid! It’s packed with flavor and will enhance your cream sauce, so strain carefully.
-
Perfectly Creamy Sauce: Whisk your roux and cream mixture continuously to prevent lumps. A smooth sauce is key to elevating your Coquille St. Jacques.
-
Breadcrumb Texture: For an extra crispy topping, consider using panko bread crumbs—this will give you that delightful crunch you’re after!
-
Garnish Wisely: A sprinkle of fresh parsley not only adds color but also a bright flavor contrast to the richness of the dish. Enjoy your homemade Coquille St. Jacques!
How to Store and Freeze Coquille St. Jacques
Fridge: Store leftover Coquille St. Jacques in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave.
Freezer: This dish can be frozen for up to 1 month; place the filled shells in a freezer-safe container but avoid freezing with the topping added.
Reheating: To reheat, thaw overnight in the fridge and bake in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes.
Airtight Storage: For best results, wrap individual scallop shells in plastic wrap before placing them in the container to prevent freezer burn.
Make Ahead Options
These delectable Coquille St. Jacques are perfect for busy weeknights or entertaining guests! You can prepare the seafood filling (scallops, shrimp, mushrooms, and sauce) up to 24 hours in advance. Simply combine all the ingredients and store them in an airtight container in the refrigerator. Keep the prepared mixture separate from the breadcrumbs to maintain their crispness. When you’re ready to serve, spoon the mixture into your shells, add the breadcrumb topping, and then broil for 2-3 minutes until they’re golden and bubbling. This way, you’ll have a stunning, restaurant-quality dish with minimal last-minute effort, allowing you to enjoy your time with family or friends!
Coquille St. Jacques Variations
Feel free to explore these delightful twists to make this dish truly your own and tantalize your taste buds!
-
Seafood Medley: Swap scallops or shrimp for your favorite seafood like crab or lobster for a luxurious twist.
You can create a grand seafood medley that celebrates the ocean’s finest flavors. -
Vegetarian Delight: Substitute scallops and shrimp with hearty artichoke hearts or sautéed zucchini for a veggie version.
This way, everyone at your table can enjoy a luscious, creamy dish without the seafood. -
Gluten-Free: Use gluten-free flour for the roux and substitute panko with crushed gluten-free crackers.
You won’t miss the traditional ingredients, and the creamy deliciousness will shine through! -
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce into the seafood mixture for some heat.
This little addition adds an exhilarating kick that will awaken your taste buds. -
Citrus Burst: Enhance with citrus zest by adding some lemon or lime zest to the cream sauce for an extra zing.
The bright flavors will give a refreshing touch that complements the richness perfectly. -
Herb Infusion: Mix in fresh dill or tarragon alongside parsley to elevate the herbaceous notes in the dish.
This little change can take your Coquille St. Jacques from delightful to divine. -
Nutty Flavor: Incorporate some chopped hazelnuts or toasted almonds into the breadcrumb topping for added texture and flavor.
The combination of the creamy filling and crunchy topping offers an exciting contrast that is simply irresistible!
What to Serve with Coquille St. Jacques?
Elevate your dining experience with delightful accompaniments that balance and enhance the luxurious flavors of this seafood classic.
-
Crispy Garlic Bread: Perfect for soaking up the rich cream sauce, this crunchy delight adds a satisfying texture to your meal.
-
Mixed Green Salad: A refreshing blend of greens with a light vinaigrette cuts through the richness of the Coquille St. Jacques, creating a beautifully balanced plate.
-
Steamed Asparagus: Tender, crisp asparagus adds a lovely pop of green and a fresh flavor that perfectly complements the creamy seafood.
-
Saffron Risotto: Vibrant and creamy, this flavorful risotto enhances the dish’s elegance with its rich texture and aromatic notes.
-
Chardonnay Wine: A glass of chilled Chardonnay harmonizes beautifully with the seafood, enhancing its delicate flavors through the crisp acidity.
-
Fruit Sorbet: Light and refreshing, a fruity sorbet serves as a delightful palate cleanser between bites of the rich scallops.
Indulging in these pairings transforms your Coquille St. Jacques into a truly memorable dining experience.
Coquille St. Jacques Recipe FAQs
What should I look for when selecting scallops and shrimp?
Absolutely! Fresh scallops should have a mild, briny scent and a firm texture, while good shrimp should smell sweet and be slightly translucent. Avoid any seafood with dark spots or a sour smell, as these are indicators of spoilage. Whenever possible, buy from a reputable fish market for the best quality!
How should I store leftovers of Coquille St. Jacques?
You can keep leftover Coquille St. Jacques in an airtight container in the refrigerator for up to 3 days. When reheating, aim for gently warming it in the oven or microwave to maintain its creaminess. The dish may lose some texture the longer it’s stored, so enjoy it while it’s fresh!
Can I freeze Coquille St. Jacques?
Yes! This dish can be frozen for up to 1 month. I recommend freezing the filled shells without the breadcrumb topping. To do this, place the shells in a single layer in a freezer-safe container. Wrap each shell in plastic wrap to prevent freezer burn and keep that delectable flavor intact.
How do I reheat Coquille St. Jacques from frozen?
To reheat, thaw the dish overnight in the refrigerator. Preheat your oven to 350°F (175°C) and bake the thawed slots for about 20 minutes, or until warmed through. If you want to add the breadcrumbs, feel free to sprinkle them on top before reheating for that delightful crunchy texture!
Are there any dietary considerations I should be aware of?
Indeed! If you’re serving anyone with shellfish allergies, be highly cautious, as both scallops and shrimp can trigger allergic reactions. As for pets, it’s best to avoid giving any seafood dish to them, as some common ingredients can be harmful. Always check with your loved ones to ensure no one has specific dietary restrictions.
Can I use different seafood for Coquille St. Jacques?
Very! You can easily swap out the shrimp for crab meat or add lobster chunks to create your own variation of this classic dish. Just ensure any seafood you choose is fresh and cooked to the appropriate tenderness to maintain the dish’s creamy texture and savory taste. Enjoy experimenting!
Savory Coquille St. Jacques: A Dazzling French Delight
Ingredients
Equipment
Method
- In a large pan, gently mix together the small scallops, shelled shrimp, sliced mushrooms, white wine, chopped onion, parsley, lemon juice, and a pinch of salt. Cook until fragrant!
- Bring the mixture to a boil, then reduce to a simmer for about 5 minutes. Remember, don’t overcook; you want the seafood tender and juicy!
- Carefully transfer the seafood mixture to a strainer set over a pot to reserve 1 cup of the delicious cooking liquid. This will enhance the flavor of your sauce!
- In the same pan, melt ¼ cup of butter over medium heat. Sprinkle in the flour and whisk until well combined, forming a rich roux.
- Gradually add the reserved liquid and half and half cream all at once. Continue cooking and whisking for around 3 minutes until the mixture is boiling and thick.
- Remove the pan from the heat and stir in the grated gruyere cheese. Keep stirring until the cheese is melted and incorporated into the sauce.
- Add the seafood mixture back to the pan, gently folding everything together until the seafood is well-coated in the sauce.
- Spoon the creamy seafood mixture into 4 scallop shells or ramekins for a lovely presentation.
- In a microwave-safe bowl, melt 1 tbsp of butter, then mix in the fresh breadcrumbs or panko until nicely coated.
- Evenly distribute the buttery breadcrumbs over the filled shells.
- Place the shells under the broiler for about 2-3 minutes, watching closely until they are bubbling and golden brown.
