Scallops a la Coquilles Saint Jacques Recipe

Serves/Makes: 4


  • 1 pound scallops

  • Broth:
  • 5 cups chicken broth, homemade or canned (2 cans + 2 cans water)
  • 1/3 cup white wine
  • 1 cup sliced mushrooms
  • 1 shallot, minced
  • 1/2 cup chopped parsley

  • White Sauce:
  • 3 tablespoons butter
  • 1 1/2 cups half-and-half (10%) cream
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
How to cook Scallops a la Coquilles Saint Jacques:
  • BROTH: In a large saucepan, combine chicken broth, wine, mushrooms, shallot and thyme. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes to allow flavors to blend. Transfer to fondue pot, setting flame to keep at a simmer. Garnish broth with parsley.
  • WHITE SAUCE: In a medium saucepan over low heat, combine cream and butter; cook, stirring, until butter is melted and cream is warm. Add salt. Whisk in flour, a little at a time. Continue whisking until smooth. Remove from heat and divide white sauce between 4 individual dipping bowls.
  • Spear a scallop with fondue fork and fondue for 2 minutes or until cooked through. Immediately dip in white sauce.


The Scallops a la Coquilles Saint Jacques recipe very 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 Scallops a la Coquilles Saint Jacques serves/makes: 4

The Scallops a la Coquilles Saint Jacques recipe is adopted from The 125 Best Fondue Recipes by Ilana Simon - 2001

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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