Sea Scallops Coquille St. Jacques

Recipe from Coastal Living

More From Coastal Living


  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 onion, diced
  • 2 celery ribs, chopped
  • 1/2 cup butter, melted
  • 1 pound sliced fresh mushrooms
  • 2 garlic cloves, chopped
  • 20 sea scallops, cut into 1/2-inch pieces
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon saffron threads
  • Dash of ground red pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 12 scallop shells
  • Cooking spray
  • 1 cup Japanese breadcrumbs (Panko)
  • 1 tablespoon butter, melted
  • Paprika


  1. Melt 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is slightly thickened. Remove from heat, and set aside.
  2. Sauté onion and celery in 1/2 cup melted butter in a large skillet over medium heat. Add mushrooms; sauté 5 minutes. Add garlic; sauté 30 seconds. Add scallops; sauté 1 minute. Stir in wine and white sauce; cook, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in salt and next 3 ingredients. Stir in cheese and parsley.
  3. Coat 12 scallop shells with cooking spray, and place on a large baking sheet. Combine breadcrumbs and 1 tablespoon melted butter; toss well. Spoon scallop mixture into prepared shells; sprinkle with breadcrumb mixture and paprika.
  4. Bake at 375º for 15 minutes or until bubbly and golden. Let stand 5 minutes.
  5. Tip: To keep scallop shells from tipping over on baking sheet, sprinkle sheet generously with rock salt, and nestle shells in salt.
  6. Wine note: "Let your imagination run. Try a big Chardonnay from a New World country. I suggest Leeuwin Estate ($65) from Margaret River, Western Australia, or Lanzerac ($22) from Stellenbosch, South Africa."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sea Scallops Coquille St. Jacques Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy