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Coquilles St. Jacques (The Best)
Coquilles St. Jacques (The Best)
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Coquilles St. Jacques (The Best)

5 stars (154) Rate this recipe
Preparation
25 MIN
Cooking
30 MIN
Servings
4
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Ingredients

Mashed Potatoes

Scallop Filling

Preparation

Mashed Potatoes

  1. In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.
  2. With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.
  3. With the rack in the middle position, preheat the oven to 350°F (180°C).

Scallop Filling

  1. In a pot, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil while whisking. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and ½ cup (125 ml) of the cheese. Stir to combine.
  2. Spoon the filling into four scallop shells or four small gratin dishes. Garnish the rim with rosettes of mashed potatoes. Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the broiler until the cheese and potatoes are golden brown.

Comments

  1. Used to serve this with a lovely French Rosé and substitute scallops with lobster. So good !!

  2. This is my New Year’s Day tradition. Double the recipe. Half scallops half shrimps. Amazing!

  3. Ça me semble être une très bonne recette. Merci.

  4. The very best!!!

  5. What can you serve with this recipe?

  6. Great recipe, I tried making it yesterday for the first time and it was delicious except that I kept it in the oven a few minutes too long and the scallops were a little hard, next time I'll bake it in less time. Thank you Ricardo you are an excellent chef and I love your recipes!

  7. Superbe recette! J’ai utilisé du homard et des crevettes à la place des pétoncles...wow! Délicieux!

  8. Amazing and so easy I made the potatoes ahead of time and was worried they were too stiff so added some potato water. The potatoes weren’t stiff enough to hold all the sauce in - I made 1 1/2 of the recipe- but is was incredible - everyone loved them. Will be making this again

  9. C'était extrêmement délicieux. J'ai faite sa pour un souper romantique avec mon amoureux et nous deux était au paradis. Facile à faire merci

  10. Sooooo Gooood

  11. These are delicious; not my favourite or usual recipe, but I don't regret trying it. For those having problems with the potato melting into the sauce, three suggestions: try leaving out the milk and adding two egg yolks to the potatoes before whipping; use cream instead of milk in the sauce; and finish with a quick broiling instead of 10 minutes of baking.

  12. An old fave, I’ve made it dozens of times but this is truly the best.

  13. This dish was absolutely sublime

  14. excellente j'ai eu que du succes je rajoute des crevettes et du crabe,

  15. I loved this recipe!!!!!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.