🐚 Coquilles Saint-Jacques

Name: Coquilles Saint-Jacques
Total time: 30 min
Yield: 4
Cuisine: France
Ingredients: 12 scallops, cleaned; 4 scallop shells or small ovenproof dishes; 30 g butter; 100 ml dry white wine; 150 ml cream; 30 g breadcrumbs; Salt, white pepper, chopped parsley

Origin: France

306kcal

per serving · 180 g

170kcal

per 100 g

22 gProtein12 g / 100 g

18 gFat10 g / 100 g

13 gCarbs7 g / 100 g

Coquilles Saint-Jacques are scallops baked in their shells in a rich sauce of butter, cream and white wine, topped with breadcrumbs and browned under a hot grill. The scallops stay sweet and tender beneath a golden, crunchy crust. It is an elegant French starter, popular at festive meals and served in the scallop shell itself.

Diets

✓

No pork

✓

Low-carb7 g carbs per 100 g

✓

High protein12 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: scallops

Not veganbecause of: scallops, butter, cream

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: butter, cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Milk ⚠ Molluscs

What it is made of

scallopsbuttercreamwhite winebreadcrumbs

Recipe

4 servings30 min

Ingredients

12 scallops, cleaned
4 scallop shells or small ovenproof dishes
30 g butter
100 ml dry white wine
150 ml cream
30 g breadcrumbs
Salt, white pepper, chopped parsley

Method

Heat the grill. Poach the scallops gently in the white wine for 1–2 minutes, then lift them out.
Reduce the wine by half, stir in the cream and simmer until slightly thickened; season.
Put three scallops in each shell and spoon over the sauce.
Sprinkle with breadcrumbs, dot with the butter and grill for 3–4 minutes until golden. Garnish with parsley.

How to make it lighter

Use half the cream and stretch the sauce with more of the reduced wine.
Leave out the butter on top — the breadcrumbs still brown under the grill.
Serve as a starter of three scallops with a green salad rather than as a large main.

History

In French, coquille Saint-Jacques is the name of the scallop itself; it comes from the shell's long link with the pilgrims of Saint James travelling to Santiago de Compostela, who wore it as their emblem. Baked scallops gratinéed in the shell became a classic of French bourgeois cooking and remain a popular festive dish.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →