Coquille St Jacques

King scallop the French way!


  • 18 scallops – 3 per app
  • 1/3 cup yellow onion – minced
  • 11/2 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


  1. Preheat broiler to 400
  2. Saute onions slowly on low heat in 1 TBL butter in a small saucepan until soft and translucent
  3. Stir in the shallots and garlic, cook 1 minute more, remove from heat and set aside
  4. Pat the scallops dry and cut them into 1/4″ slices. Sprinkle with salt and pepper, dredge in the flour, shake off the excess and set aside
  5. 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
  6. 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
  7. Uncover and if necessary simmer the sauce until it is slightly thickened. Correct seasoning if necessary and discard the bay leaf.
  8. Divide and spoon the scallops and sauce into the shells or ramekins and sprinkle the cheese over them
  9. Place a tsp of the remaining butter on each portion and finish under the broiler for 3-4 minutes until everything is heated through and the cheese is lightly browned