Coquilles St Jacques Recipe

Serves/Makes: 8 servings


  • 2 pounds scallops
  • 1 sprig parsley
  • 3 carrots
  • 2 cups white wine
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1 tablespoon minced onion
  • 1/2 pound fresh mushrooms
  • 4 tablespoons flour
  • 4 tablespoons cream
  • Additional salt and pepper
  • Parmesan cheese
How to cook Coquilles St Jacques:
  • Wash and drain scallops; place in a saucepan with parsley, carrots, wine, and seasonings. Simmer for 10 minutes. Remove scallops, drain and dice; reserve the broth.
  • Melt 4 tablespoons butter in a saucepan; add mushromms and onion, and saute for 5 minutes. Add reserved broth.
  • Make a paste of the flour and cream, and add to the mushroom mixture. Cook 10 minutes until thick and smooth. Add scallops and additional seasoning to taste.
  • Place into 8 scallop dishes. Sprinkle with cheese; broil until a delicate brown. May be prepared in advance.


The Coquilles St Jacques recipe easy to prepare 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 St Jacques serves/makes: 8 servings

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

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)

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