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

25 MIN
30 MIN


Mashed Potatoes

Scallop Filling


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.


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

  2. This dish was absolutely sublime

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

  4. I loved this recipe!!!!!

  5. Followed recipe and added shrimp and crab...easy to make ! Tasted better then any I've ever had , everyone enjoyed them.

  6. This recipe was delicious.I made it but my potatoes integrated with my sauce,same way with other friends who made it.How can we correct this problem?

  7. This was real good but my potatoes mixed with the sauce. I don't know what I did wrong.

  8. This was the absolute best Coquille St Jacques I ever had and will be making it more often! Would like to know what side dish to accompany with?

  9. I made this last week for dinner guests, and we all loved it. It was easy and delicious. Will definitely make it again.

  10. Delicious....I added a touch of Pernod to top it off with a bit more flavour.

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