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Coquilles Saint-Jacques – Scallops in Creamy Sauce

approximately 20 minutes. Cook
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Coquilles Saint-Jacques, a classic French dish, is a true embodiment of culinary elegance. This delightful dish brings together the briny sweetness of scallops with the richness of a velvety cream sauce, all topped with a golden breadcrumb crust. With roots dating back to the pilgrimage to Santiago de Compostela in Spain, this dish has evolved over the centuries to become a beloved French classic. In this article, we’ll guide you through the preparation of Coquilles Saint-Jacques, ensuring that you can recreate this exquisite taste of France in your own kitchen.

Historical Context: The name “Coquilles Saint-Jacques” translates to “St. James’ Shells,” referring to the scallop shell, which is the symbol of St. James, the patron saint of pilgrims. It is believed that scallops were abundant in the coastal regions along the pilgrimage route to Santiago de Compostela, and pilgrims would often indulge in this delicious seafood. Over time, the dish evolved to incorporate the rich cream sauce that we associate with it today, becoming a staple of French cuisine.


1. Preheat Your Oven:

  • Begin by preheating your oven to 400°F (200°C).

2. Prepare the Scallops:

  • In a large skillet over medium-high heat, melt 2 tablespoons of butter.
  • Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Season the scallops with salt and pepper, then add them to the skillet. Sear the scallops for 1-2 minutes per side until they develop a golden crust.
  • Remove the scallops from the skillet and set them aside.

3. Deglaze the Skillet:

  • Pour the dry white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Add the seafood or chicken broth, fresh parsley, and lemon juice. Simmer for a few minutes until the sauce reduces slightly.

4. Prepare the Creamy Sauce:

  • In a separate saucepan, melt 2 tablespoons of butter over medium heat.
  • Add the flour and whisk continuously for 1-2 minutes to create a roux.
  • Slowly pour in the milk and heavy cream while whisking to avoid lumps.
  • Continue whisking until the sauce thickens, about 3-5 minutes.
  • Add the grated Gruyère and Parmesan cheeses, stirring until they melt into the sauce.
  • Season the sauce with salt, white pepper, and a pinch of nutmeg to taste.

5. Assemble the Dish:

  • Place the seared scallops evenly into the individual gratin dishes or ramekins.
  • Pour the creamy sauce over the scallops, ensuring they are fully covered.

6. Prepare the Topping:

  • In a small bowl, combine the fresh breadcrumbs, melted butter, chopped parsley, and grated Gruyère cheese. Mix until the breadcrumbs are evenly coated.

7. Bake and Finish:

  • Sprinkle the breadcrumb mixture evenly over each gratin dish.
  • Place the dishes on a baking sheet and transfer them to the preheated oven.
  • Bake for about 10-12 minutes or until the tops are golden brown, and the sauce is bubbling.

8. Serve and Enjoy:

  • Carefully remove the Coquilles Saint-Jacques from the oven, and let them cool for a few minutes.
  • Garnish with additional fresh parsley, if desired.
  • Serve hot and savor the luxurious combination of tender scallops and creamy sauce.

Coquilles Saint-Jacques is a testament to the artistry of French cuisine. This elegant dish, steeped in history, is sure to impress your family and friends. With a delectable combination of seared scallops and a rich, cheesy cream sauce, it’s a culinary journey worth embarking on. Bon appétit!


prep time
approximately 40 minutes.
cooking time
approximately 20 minutes.
total time
approximately 40 minutes.


  • 4 individual gratin dishes or oven-safe ramekins

  • Large skillet

  • Whisk

  • Wooden spoon

  • Grater

  • Baking sheet


  • 1 pound (450g) fresh scallops, patted dry

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Salt and freshly ground black pepper to taste

  • 1/4 cup dry white wine

  • 1/4 cup seafood or chicken broth

  • 1/4 cup fresh parsley, chopped

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • 1/4 cup grated Gruyère cheese

  • 1/4 cup grated Parmesan cheese

  • Salt, white pepper, and nutmeg to taste

  • 1/2 cup fresh breadcrumbs

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon fresh parsley, chopped

  • 1/4 cup grated Gruyère cheese


Preheat the oven to 400°F (200°C).
Sear scallops, then deglaze the skillet.
Prepare the creamy sauce.
Assemble, top, bake, and serve.
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