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Catholic Recipe: Coquilles Saint-Jacques II


  • 1-1/2 pounds sea scallops, fresh or frozen
  • 1 cup dry white wine
  • 1 small onion, sliced
  • 1/2 bay leaf
  • 6 sprigs parsley
  • 1 teaspoon salt
  • 1 can (3 ounces) broiled sliced mushrooms
  • 1/4 cup butter or margarine, divided
  • 2 teaspoons lemon juice
  • 4 Tablespoons flour
  • 1 cup light cream or milk
  • 1/3 cup grated Gruyère cheese
  • few grains pepper
  • 1 cup buttered soft bread crumbs


Serves: 8-10

Yield: 1 1/2 pound sea scallops

Prep Time: 1 hour

Difficulty: • • •

Cost: $$$$

For Ages:11+

Origin: France


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Also Called: Coquilles St. Jacques; Coquilles Sainte-Jacques; Scallops or Cockles in the Shell

Scallops in a creamy wine sauce, topped with bread crumbs or cheese and browned under a broiler, served in scalloped pastry shells. This classic is a wonderful dish at any time of the year, but since they are named after St. James, this is an appropriate dish to serve on July 25.


Defrost scallops, if frozen. Combine wine, onion, bay leaf, parsley, and salt in saucepan; bring to boil; add scallops; simmer 10 minutes. Add mushrooms with their broth to saucepan. Add 2 Tablespoons butter or margarine and the lemon juice; simmer just until butter melts. Drain scallops and mushrooms, saving liquid. Slice scallops thin. Remove bay leaf. Measure liquid. Add enough water to make 2 cups. Melt remaining butter or margarine; blend in flour; add scallop liquid and light cream or milk; cook and stir over low heat until thickened and smooth. Add cheese; stir until cheese melts. Add pepper. Stir in scallops and mushrooms. Fill scallop shells or shallow ramekins; sprinkle with buttered crumbs; place on baking sheet; brown lightly under broiler.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965