Coquille Saint-Jacques 

click to enlarge Coquille Saint-Jacques - BRIENNE BOORTZ
  • Brienne Boortz
  • Coquille Saint-Jacques


3 tbsp. butter

16 medium or large shrimp, peeled and de-veined

lb. bay scallops

2 tbsp. fresh parsley, chopped

c. dry white wine (good quality)

2 tbsp. flour

1 c. half & half, warm

1½ c. Gruyère cheese, shredded

tsp. each of nutmeg, salt and pepper

1 French baguette


Melt 1 tablespoon of butter in a large sauce pan. Add shrimp and scallops, 1 tablespoon of parsley, and wine. Salt and pepper, cover, and bring to a boil. Reduce heat to low and cook seafood 3 to 4 minutes.

Remove seafood from liquid with a slotted spoon and set aside. Cook remaining liquid over medium-high heat until reduced in half. Meanwhile, melt 2 tablespoons of butter in a pan. Mix in flour and cook over medium-high heat for 1 minute. Once liquid has been reduced in half, whisk in flour mixture. Stir in half & half and cook over low heat 8 to 10 minutes. Incorporate ¾ cup of Gruyère and nutmeg; cook for an additional 2 minutes.

Incorporate seafood to sauce. Pour into 4 to 6 scallop shells or Au Gratin dishes. Sprinkle with remaining Gruyère and parsley, and broil for 4 to 5 minutes. Serve with a French baguette.


This French-Canadian version of this European dish has been in my family for generations. Compared to other Coquille Saint-Jacques recipes, this one is more simple and very rich in flavor. It's a perfect dish to impress your guests without too much work, or just to treat yourself. I wanted to bring in some flavors of Montreal to my restaurant; this dish has been very popular with my customers.

— Submitted by Speedtrap chef/proprietor Caroline Bilodeau


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