Coquilles Saint Jacques

Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.

  • Prep Time 45 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

1 1/2
lb bay scallops*
1
cup dry white wine, nonalcoholic white wine or chicken broth
1/4
cup chopped fresh parsley
1/2
teaspoon salt
2
tablespoons butter or margarine
6
oz mushrooms, sliced (2 cups)
2
shallots or green onions, chopped (2 to 3 tablespoons)
3
tablespoons butter or margarine
3
tablespoons Gold Medal™ all-purpose flour
1/2
cup half-and-half
1/2
cup shredded Swiss cheese (2 oz)
1
cup soft bread crumbs (about 1 1/2 slices bread)
2
tablespoons butter or margarine, melted
  • 1 Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
  • 2 In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
  • 3 Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
  • 4 In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
  • 5 In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
  • 6 In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
  • 7 Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

Expert Tips

Coquilles is French for “shell” or “scallop.” Look for cleaned authentic or porcelain look-alike scallop shells in kitchenware or gourmet food shops; both can be used in the oven.

*2 packages (12 oz each) frozen scallops, thawed, can be substituted for the fresh scallops.

**Do not use glass custard cups or glass pie plates; they cannot withstand the heat from the broiler and may break.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
630mg
630%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
25%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.