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Coquilles Saint Jacques

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 5/17/2012 3:33:37 PM REPORT ABUSE violetrae said:

Rating:

I had not made this in years, when I went to my old tattered B.C. cook book I found the page with the recipe missing! So when I found it online I was very happy. But my only changes are I used whipping cream increased to 1cup and I spooned my scallop mixture into Pepperidge Farms Puff Pastry Shells, instead of the scallop dishes. They are wonderful this way try it some time.

This reply was: Helpful Inspiring

Posted 10/15/2011 6:09:51 AM REPORT ABUSE gubba said:

Rating:

My husband has been making this for years. We lost the Betty Crocker cook book we had the recipe in. We were so very happy to see this online. We are having a public supper and this is one of the dishes we are making!!

This reply was: Helpful Inspiring