Buttery scallops in rich, creamy sauce would be tough to share…but if you must share, just double the recipe.

Coquilles St. Jacques is a classic French dish that features tender bay scallops cooked in a creamy sauce, topped with breadcrumbs, and baked to golden perfection. The dish takes its name from the French word “coquilles,” which means shells, referring to the traditional scallop shells used as serving vessels for this elegant preparation.

The delicate bay scallops are simmered in a flavorful mixture of white wine or chicken broth, butter, and dried minced onion, which enhances their natural sweetness. The poaching liquid is then reduced and thickened with a smooth flour and cream mixture, creating a luscious sauce that envelops the scallops.

To add a delightful crunch and contrast in texture, the dish is finished with a topping of buttery breadcrumbs. A sprinkle of paprika adds a touch of color and flavor to the final presentation.

Coquilles St. Jacques is often served as an appetizer or a main course, accompanied by crusty bread or rice. Its rich and indulgent taste, combined with the visually appealing presentation, makes it a popular choice for special occasions and gourmet dining.

With its combination of delicate scallops, creamy sauce, and crispy topping, Coquilles St. Jacques is a true culinary delight that showcases the elegance and sophistication of French cuisine.

PREP/TOTAL TIME: 30 MIN.

MAKES: 1 SERVING

INGREDIENTS:

• 6 ounces bay scallops
• 3 tablespoons white wine or chicken broth
• 2 teaspoons butter
• ¼ teaspoon dried minced onion
• 1½ teaspoons all-purpose flour
• ¼ cup heavy whipping cream
• 3 tablespoons shredded cheddar cheese

FOR TOPPING:

• 4 teaspoons dry bread crumbs
• 1 teaspoon butter, melted
• Paprika

INSTRUCTIONS:

1. In a small skillet, combine scallops, wine, butter, and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm.
2. Bring the poaching liquid to a boil; cook until the liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Add cheese, stirring until melted. Return scallops to the skillet. Pour into a greased 6-oz. ramekin or custard cup.
3. In a small bowl, combine bread crumbs and butter; sprinkle over the top. Sprinkle with paprika. Bake, uncovered, at 400°F for 4-5 minutes or until golden brown.

STORING DIRECTIONS:

To store Coquilles St. Jacques, follow these guidelines:

1. Refrigeration: If you have leftovers, transfer the dish to an airtight container and refrigerate promptly. It is best to consume the leftovers within 2-3 days to ensure freshness and flavor.
2. Reheating: When reheating Coquilles St. Jacques, it is recommended to use gentle heat to prevent overcooking the delicate scallops. You can reheat it in a preheated oven at a low temperature (around 300°F or 150°C) until warmed through. Alternatively, you can reheat it on the stovetop over low heat, stirring occasionally, until heated to your desired temperature.
3. Freezing: Coquilles St. Jacques can be frozen, but it may result in a slight change in texture. If you intend to freeze the dish, it is best to do so before baking. After preparing the scallop mixture, let it cool completely. Transfer it to a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. Label the container with the date and freeze for up to 3 months. When ready to enjoy, thaw the dish in the refrigerator overnight and follow the baking instructions as directed.
4. Note: The breadcrumb topping may lose its crispness when frozen and reheated. For the best texture, you can consider preparing and adding the breadcrumb topping just before serving rather than before freezing.

Remember to always check the quality and freshness of the dish before consuming any leftovers.