Appetizer: France – Coquilles Saint-Jacques (Scallops in Shell)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) sea scallops, sliced or whole small scallops
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
1 cup (70 g) button or cremini mushrooms, sliced
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) heavy cream
1 / 2 cup (50 g) Gruyère or Parmesan cheese, grated
1 / 4 cup (30 g) breadcrumbs
2 tbsp (8 g) fresh parsley, chopped
Salt and pepper to taste

Show original ingredient measurements

8 oz / 225 g sea scallops, sliced or whole small scallops
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
1 cup (70 g) button or cremini mushrooms, sliced
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) heavy cream
1 / 2 cup (50 g) Gruyère or Parmesan cheese, grated
1 / 4 cup (30 g) breadcrumbs
2 tbsp (8 g) fresh parsley, chopped
Salt and pepper to taste

Instructions

1. Preheat broiler. Sauté shallots and mushrooms in butter until softened.  
2. Add white wine and reduce by half, then stir in cream and simmer until slightly thickened; season with salt and pepper.  
3. Add scallops to the sauce just to heat through (do not overcook). Spoon mixture into shells or ramekins.  
4. Sprinkle with grated cheese and breadcrumbs and dot with a little butter.  
5. Broil briefly until topping is golden and bubbling; garnish with parsley and serve.