Coquilles Saint-Jacques - 4 Recipe

Serves/Makes: 6


  • 1 pound (454 g) scallops, halved
  • 1 pound (454 g) small shrimps
  • Butter
  • 2 tablespoons (30 mL) chopped green onion
  • 1 cup (250 mL) freshly chopped mushrooms
  • 3 tablespoons (45 mL) butter
  • 3 tablespoons (45 mL) flour
  • Salt
  • 1 1/4 cups (310 mL) cream (15%)
  • 2 tablespoons (30 mL) freshly chopped parsley
  • 1/2 cup (125 mL) grated Gruyere cheese
  • Breadcrumbs
How to cook Coquilles Saint-Jacques - 4:
  • Melt a little butter in a saucepan add green onion, scallops, shrimps and mushrooms.
  • Cover and simmer for 5 minutes.
  • Meanwhile, in a fry pan, melt 3 tablespoons (45 mL) butter.
  • Stir in flour and a little salt stir until thick and bubbly.
  • Pour in cream, stirring, until thick.
  • Stir in parsley and scallops-mushrooms mixture evenly fill buttered shells or individual dishes with mixture.
  • Sprinkle with grated cheese and breadcrums.
  • Bake in a preheated 350°F (180°C) oven for 10 to 15 minutes, until golden brown.


The Coquilles Saint-Jacques recipe easy to cook and so good!


In France the scallop is called a coquille St Jacques, literally a St James shellfish (in Canadian French, petoncle is more commonly used).

This recipe for Coquilles Saint-Jacques - 4 serves/makes: 6

The Coquilles Saint-Jacques - 4 recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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