Recipe at a glance
- Estimated yield: 4 appetizer servings
- Prep: about 10 minutes
- Cooking: about 20 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 30 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here’s a recipe for Coquilles Saint Jacques:
Ingredients
- 12 large scallops, cleaned and patted dry
- 2 tablespoons butter
- 1 small shallot, finely chopped
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1/4 cup grated Gruyere cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F.
- In a large skillet over medium-high heat, melt the butter. Add the chopped shallot and cook until softened, about 2-3 minutes.
- Add the scallops to the skillet and cook for about 1 minute on each side, or until lightly browned. Remove the scallops from the skillet and place them in a shallow baking dish.
- In the same skillet, add the white wine and cook until it has reduced by half, about 2-3 minutes.
- Add the heavy cream to the skillet and cook until it thickens slightly, about 2-3 minutes.
- Pour the cream sauce over the scallops in the baking dish.
- Sprinkle the grated Gruyere cheese over the top of the scallops.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve immediately.
Enjoy your delicious Coquilles Saint Jacques!
Doneness check
Cook until scallops are firm and pearly or white and opaque throughout; melted cheese alone does not show seafood doneness.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
