Coquilles St. Jacques

Although it's not a New england recipe, you can't have scallops without the classic Coquilles St. Jacques.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 28%
  • Fat: 9.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 32.7g
  • Carbohydrate: 19.2g
  • Fiber: 0.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 437mg
  • Calcium: 124mg


  • 1/2 cup all-purpose flour
  • 1 1/2 pounds sea scallops
  • 2 tablespoons margarine
  • 1/3 cup finely chopped onion
  • 2 tablespoons minced shallots
  • 1 garlic clove, minced
  • 3/4 cup dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1 bay leaf
  • 1/4 cup (1 ounce) shredded Swiss cheese


  1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside.
  2. Melt margarine in a large nonstick skillet over medium heat. Add onion, and sauté 3 minutes or until lightly browned. Add shallots and garlic, and sauté 1 minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil 30 seconds or until cheese melts. Serve immediately.
  3. Note: Substitute 3/4 cup low-salt chicken broth for wine, if desired.
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