Coquilles Saint Jacques: the best recipe for a classic French dish

If you want to serve up a delicious, elegant appetizer to impress your guests this holiday season, try coquilles St. Jacques. This classic French recipe is made from scallops, cheese, breadcrumbs, mushrooms, and plenty of butter. It has a rich, creamy texture and phenomenal flavor.

Coquilles Saint Jacques is the French name for scallops, which are associated with St. Jacques (Saint James the Great, or Santiago de Compostela). Coquilles Saint Jacques are usually served in scallop shells, which makes it a beautiful, eye-catching dish to serve over the holidays, or any time you'd like to treat your friends and family to a fancy dish.

Coquilles St. Jacques is easy to make and delicious – you may find yourself making them for every special occasion!

What to Serve with Coquilles Saint Jacques

Coquilles St. Jacques is traditionally served as a starter dish. You can turn it into a main by serving it with a light pasta dish or risotto, some roasted or steamed vegetables, mashed potatoes, a green salad, or a fresh baguette.

Tips for the Best Coquilles Saint Jacques

Use a dry white wine like Sauvignon Blanc, Pinot Gris, or Chardonnay. If you prefer not to use alcohol, you can use chicken broth or non-alcoholic wine instead.

To make your coquilles Saint Jacques dairy-free, use margarine instead of butter.

The best cheese for coquilles St. Jacques are Gruyere, Swiss, provolone, or gouda.

For best results, use fresh scallops. While you can use frozen scallops, the flavor won't be as good.

How to Store Coquilles Saint Jacques

Wrap cooled coquilles St. Jacques in cling film and place them in the fridge for up to one day.

Can You Freeze Coquilles Saint Jacques?

You can definitely freeze coquilles Saint Jacques. For best results, freeze the dish after assembling but before broiling. It will last up to 2 months in the freezer. When you're ready to bake them, defrost them overnight in the fridge.

How to Make Coquilles Saint Jacques

Grease six 4-inch ramekins. Arrange them in a large baking dish.

Add scallops, wine, parsley, and salt into a saucepan. Pour in enough water to cover the scallops.

Bring the mixture to a boil then reduce to a low simmer for 5 to 6 minutes, or until the scallops turn white.

Take the scallops out of the liquid using a slotted spoon and set them aside.

Bring the cooking liquid back up to a boil, and cook until reduced to 1 cup. Strain and set aside.

Melt the butter in a saucepan. Saute the mushrooms and shallots for several minutes, until the mushrooms are tender. Remove and set aside.

Melt 3 tablespoons of butter. Whisk in the flour and cook until smooth and the raw smell of flour cooks off.

Slowly whisk in the reduced cooking liquid. Bring to a boil and cook for 1 minute.

Stir in half and half, scallops, mushroom mixture, and ¼ cup of cheese.

Toss breadcrumbs with 2 tablespoons of melted butter.

Spoon the scallops into the ramekins. Garnish with breadcrumbs and remaining cheese.

Broil for 3 to 5 minutes, or until the breadcrumbs are golden brown.