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Coquilles Saint Jacques

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Coquilles Saint Jacques
  • Prep 45 min
  • Total 1 hr 5 min
  • Servings 6
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Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.
Updated Mar 21, 2013

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

340 Calories, 20g Total Fat, 20g Protein, 19g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
10g
51%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
630mg
26%
Potassium
520mg
15%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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