Creamy coquilles st. jacques: Scallops gratin
Main ingredients:
 | 4 Coquilles Saint Jacques (4 scallops drained and patted dry in open shell) |
 | 1 tablespoon of grated shallots |
 | 1/2 cup of grated gruyere cheese |
 | 1/2 cup of breadcrumbs |
 | 1 tablespoon of butter |
Spices, herbs and flavoring ingredients:
 | 1-2 sprigs of fresh parsley |
 | 1/2 cup of crème fraiche or heavy cream |
 | 1/4 cup of white wine |
 | Salt and pepper |
How to make creamy Coquilles St. Jacques (scallops gratin)
- Start the sauce: Gently soften the butter in a saucepan over low heat. (Don’t let it brown.)
- Add the grated shallots and cook slowly for a few minutes until translucent and fragrant. You want them soft and sweet, not crispy.
- Build the base: Pour in the cream and white wine, then season with salt and pepper. Increase the heat slightly and bring the mixture to a gentle boil. Let it bubble for about 5 minutes, stirring regularly, so it thickens slightly and the alcohol cooks off.
- Add the cheese: Lower the heat and whisk in the grated Gruyère a handful at a time. Keep whisking until the sauce is smooth and velvety. If it looks too thick, a splash of cream will fix it.
- Prepare the scallops: Arrange the scallops directly on their half shells (or in small ramekins if you don’t have shells). Spoon a generous amount of the sauce over each one, making sure they’re nicely coated.
- Finish with topping: Sprinkle breadcrumbs over the top for crunch, followed by a little chopped parsley for freshness and color.
- Bake: Place in a preheated oven at 200°C (400°F) for about 15 minutes, until the tops are golden and lightly bubbling. If using frozen scallops, add roughly 10 extra minutes — but keep an eye on them so they don’t overcook and turn rubbery.
- Serve immediately: Transfer to a serving platter (a seashell plate if you’re feeling fancy) and serve hot. Rich, creamy, and very hard to stop eating.
It is not often that you cross someone who doesn’t like Coquilles St. Jacques en gratin. Served usually as a starter in France, the recipe calls to the coquilles st. jacques (scallops gratin in English) to be cooked in a creamy sauce, drenched in cheese, and topped with breadcrumbs.
It is light but satisfying, as well as being easy to make. And best of all it looks impressive with minimal effort. With plenty of flavor, your friends and family will be begging for seconds!
Winter Tradition
Fresh scallops in France are a winter tradition, and the creamy coquilles st. jacques is in the same vein as other French winter recipes like au gratin potatoes which have generous helpings of cream and cheese. You can also prepare it with a béchamel sauce, if you like.
If you prefer a lighter version of scallops, try my recipe for coquilles st. jacques in pesto. You can also cook the scallops as a main dish with pasta.
In France, the fishing season for scallops starts in October, so they are peak freshness in December, right on time for Christmas. The tradition goes back to the pilgrims of Saint Jacques de Compostela (hence the name) who crisscrossed France and Spain with the shells around their neck.
Scallops are so ingrained in French winter tradition, that there is usually at least one seafood item on the Christmas meal menu, such as scallops, smoked salmon or lobster.
Optional ingredients you can add
Beyond making the dish with pesto instead of a cream sauce, you can also add additional ingredients into the recipe to make it heartier. For example:
- mushrooms
- potatoes
- leeks
- spinach
You can also add different types of fish to the recipe such as salmon or tuna. The creamy sauce goes with nearly everything, so don’t be afraid to add to the recipe and serve it as a main.
Recipe for Coquilles St Jacques en gratin
Equipment
Ingredients
- 4 Coquilles Saint Jacques (4 scallops drained and patted dry in open shell)
- 1 tablespoon of grated shallots
- 1/2 cup of crème fraiche or heavy cream
- 1/4 cup of white wine
- 1/2 cup of grated gruyere cheese
- 1 tablespoon of butter
- Pinch of salt and pepper
- 1/2 cup of breadcrumbs
- 1-2 sprigs of fresh parsley
Instructions
- Soften the butter and mix in the grated shallots in a saucepan at low temperature.
- Add the cream, white wine, salt and pepper to the mixture.
- Bring the mixture to a boil for 5 minutes while mixing.
- Add the gruyere to the sauce, and whisk in to let it melt.
- Place the scallops on the shells and add prepared sauce on top.
- Sprinkle some breadcrumbs and a small amount of parsley on top of the sauce and the scallops.
- Bake the scallops in the oven for 15 minutes at 200C (400F°) until it turns golden brown. (If scallops were frozen, cook for an additional 10 minutes.)
- Place on seashell plate and serve while warm.
- Bon appétit!
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
In terms of meals, Coquilles St Jacques is usually served as a starter. For the main, consider a mushroom risotto or a quiche to complement the scallops gratin.
If you are making a heartier coquilles st. jacques with potatoes, etc. you can opt for a lighter main such a salade niçoise. And for dessert, perhaps a tarte tatin?
What drinks to serve it?
Scallops gratin goes very well with a light white such as a Pouilly fumé from France’s Val de Loire or a Reisling from Alsace. You could also try a Chablis from Burgundy. You can read more about French wines here.
Read more: