The majestic Scallop takes center stage in the beloved French classic Coquilles St. Jacques, a dish as elegant as it is timeless. My own romance with this delicacy began years ago in a charming little bistro near Radcliff, Kentucky—an unexpected place to fall for French cuisine, but unforgettable all the same. Since then, this dish has become a showstopper at my French dinner parties and the undisputed star of my annual celebration, Scallopalooza.
Scallops – The Athletes of the Sea
Unlike their sedentary cousins—clams and oysters—scallops are true wanderers of the sea. They swim freely by rapidly clapping their shells, powered by their mighty adductor muscles. This enables them to flee from predatory starfish and the constant motion builds the plump, sweet muscle we savor on our plates. It’s the ocean’s version of a perfectly trained filet.
Saint James, Saint Jacques & the Legacy of Provence
The name Coquilles St. Jacques pays homage to St. James the Apostle, known in French as St. Jacques. Legend has it he carried a scallop shell on his pilgrimages, using it to sip water and share meals. The shell became his symbol, and the French—especially in sun-drenched Provence—honored both saint and shell with a namesake dish. That dish? Scallops gently poached in wine sauce, enriched with shallot, butter and a cheesy gratin topping.
In every bite of Coquilles St. Jacques, there’s a taste of history, a nod to the sea’s bounty, and the warmth of French culinary tradition.
Coquille St Jacques a la Provencale – Step By Step
This is a very easy recipe to master that any seafood lover will cherish. The presentation is absolutely gorgeous in these lion’s paw shells, but they are equally delicious in a small ramekin or creme brulee dish.
Butter your shells
Quickly saute the onions
Add the shallots and garlic and saute another minute
Cook your sliced, seasoned, floured scallops for a minute per side
Add the wine, onion mixture, bay leaf and thyme, and simmer covered for 4-5 minutes
After broiling to heat and brown the cheese! Print
Coquille St Jacques
King scallop the French way!
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 18 scallops – 3 per app
- 1/3 cup yellow onion – minced
- 1–1/2 TBL shallot – minced
- 5 TBL unsalted butter – divided
- 1 clove garlic – minced
- 1 cup flour – sifted
- 1 TBL olive oil
- 2/3 cup dry white wine
- 1 bay leaf
- 1/2 tsp fresh thyme leaves
- 1/3 cup gruyere cheese – grated
- Salt and white pepper – to taste
- 6 scallop shells or ramekins – buttered
Instructions
- Preheat broiler to 400
- Saute onions slowly on low heat in 1 TBL butter until soft and translucent
- Stir in the shallots and garlic, cook 1 minute more, remove from heat and set aside
- Pat the scallops dry and slice them in half. Sprinkle with salt and pepper, dredge in the flour, shake off the excess and set aside
- Heat 2 TBL of butter and the olive oil in a large skillet on medium high heat and saute the scallops for 1 minute per side to lightly brown them
- Pour in the wine, add the bay leaf, thyme and the cooked onion mixture. Reduce heat to medium low, cover and simmer for 5 minutes
- Uncover and if necessary simmer the sauce until it is slightly thickened. Correct seasoning if necessary and discard the bay leaf
- Divide and spoon the scallops and sauce into the shells or ramekins and sprinkle the cheese over them
- Place a pat of butter on each portion and finish under the broiler for 2-3 minutes until everything is heated through and the cheese is lightly browned