Coquilles Saint Jacques

Coquilles Saint Jacques

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

Prep Time



Total Time






1 1/2
lb bay scallops*
cup dry white wine, nonalcoholic white wine or chicken broth
cup chopped fresh parsley
teaspoon salt
tablespoons butter or margarine
oz mushrooms, sliced (2 cups)
shallots or green onions, chopped (2 to 3 tablespoons)
tablespoons butter or margarine
tablespoons Gold Medal® all-purpose flour
cup half-and-half
cup shredded Swiss cheese (2 oz)
cup soft bread crumbs (about 1 1/2 slices bread)
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 80mg;
  • Sodium 630mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    • 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.