Coquilles Saint-Jacques is a French scallop au gratin starter, a true bistro classic I’ve always loved. With sweet scallops baked in a creamy mushroom Béchamel and a golden cheesy crust, you’ll be surprised how easy it is to make. Comforting and rich, a lovely way to start a dinner.
Nagi's Notes
If you’re after an elegant starter for dinner parties that can be entirely made ahead, is impressive-but-affordable, and is so incredibly delicious it will make everybody think you’re hiding a French chef in the kitchen, THIS IS IT!!! Make in the morning, bake on demand, and here’s the kicker – ordinary folk (like myself) wouldn’t know whether you used frozen supermarket scallops or the fancy A-grade ones from the fish market that can cost four times more. Yes, we did blind-tastings to test this! I really hope you get a chance to try it!
Coquilles Saint-Jacques
Coquilles Saint-Jacques “scallop gratins” are a classic French recipe, well-known and loved by many. It’s the sort of thing families make as a starter for holidays and special dinners. It uses simple ingredients, has beautiful comforting flavours, a recipe that always feels a bit special without being complicated. It’s also commonly on the menu of proper bistros across France. And the name? Coquilles Saint-Jacques might sound confusing, but it’s simply the French word for scallops.
There are a few different ways to make Coquilles Saint-Jacques. Some people use a creamy white wine sauce with vegetables like onions or leeks. Others like me love the béchamel version, creamy, rich and the perfect base for adding mushrooms which bring a lovely balance and depth of flavour. And of course… I can’t say no to a Gruyère crust!
Ingredients
Here’s what you need to make Coquilles Saint-Jacques.
1. Scallops
Of course the better the scallops the better the dish. But I have also tested this with the best value scallops I could find (freezer aisle of supermarkets) and I was still really happy with the result thanks to the fact that it’s gently cooked covered in the creamy mushroom sauce which keeps it soft.
Scallops – Scallops are one of my favourite seafoods to cook and eat! They are delicate, naturally sweet, cook in minutes and always feel a little bit special on a plate.
If you’re looking for the best scallops, go to your local fish monger or fish markets and get them over the counter or look for good quality ones in the freezer. We get frozen Hokkaido scallops (Japan, see photo below) which are excellent even eaten raw for sashimi and crudos. If frozen, thaw them in the fridge or counter (~ 2 hours) before using. We get ours from the fish market or Japanese grocery store.
However, as mentioned above, for this dish you can also go for the better value frozen scallops from supermarkets and Asian stores. But I wouldn’t recommend them for regular pan-seared scallops because in my opinion you need better quality.
Little side foot – See photos in the post for what it looks like. Most but not all scallops have it. If you see it, best to remove as it can get a little chewy when cooked.
Roe / coral (the orange part) – Most scallops come without it. It has a lightly firmer texture and a mild flavour. It’s 100% edible and can be used in this recipe depending on your taste. Most restaurants remove it but still save it for another purpose (chefs love it for its flavour, richness and colour).
Frozen scallops from Japan. Our favourite go-to option.
2. mushroom béchamel sauce
Unsalted butter – For sautéing the eschalot and mushrooms, and the base of the béchamel.
Eschalot – Adds gentle onion sweetness. Softer and milder than regular onions. Eschalots are the small purple skinned onions with a mild, sweet flavour. They’re called shallots in the US, not to be confused with the long green shallots (Aus)/spring onions(US). Substitute with brown onion.
Mushrooms – Bring savoury depth and earthiness to balance the sweetness of the scallops. I use white mushrooms to keep the béchamel light in colour.
Flour – Thickens the sauce. Just regular plain/all-purpose flour
Milk and cream – Heating it helps the sauce come together lump-free. You could substitute the cream with more milk, but it will reduce the richness. Lactose-free milk and cream work too.
Nutmeg – Classic spice in a Béchamel.
3. cheese crust
Panko breadcrumbs – Light Japanese breadcrumb, perfect for what we are after, an extra-crispy topping. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.
Unsalted butter – Helps the panko to brown evenly and adds flavour.
Gruyère cheese – From the Swiss Alpes, it’s the traditional cheese for Coquilles Saint-Jacques. Nutty and melts well, perfect for gratins. Swiss/Emmental is the closest match. Otherwise, use any mild melting cheese like Cheddar, Monterey Jack, Colby or Tasty.
How to make Coquilles Saint-Jacques
The steps to make Coquilles Saint-Jacques are simple. A quick mushroom béchamel, prep a crunchy Gruyère topping, then layer everything over scallops and bake until golden.
1. prepare the scallops
Dry and trim – Pat them dry with paper towel. Remove the little side muscle (the “foot”), it’s edible but gets chewy when cooked.
Slice – Then slice each scallop in half. Set aside until needed.
2. Prepare the Cheesy Crust
Add all the crust ingredients in a bowl.
Combine – Toss together until combined. The topping is ready. Set aside until needed.
3. Making the Mushroom Béchamel Sauce
Butter – Melt butter in a medium pot over medium heat.
Cook mushrooms – When the butter is foamy, add eschalot and mushrooms. Stir regularly and cook for 4–5 minutes until the mushrooms are soft.
Flour – Add flour. Stir and cook for 30 seconds. It will look a bit pasty, that’s normal.
Milk and cream – Pour in the hot milk and cream then stir until incorporated.
Season and simmer – Season with salt, pepper and nutmeg. Stir well, then when you see the first small bubbles appearing, let it cook for 30 seconds and take it off the stove and set aside.
Check the texture – It should not be as thick as a classic béchamel because of the ratio of flour to liquid being lower than normal. It’s creamier and more pourable, so it spreads easily around the scallops and fills the ramekins without feeling heavy.
4. Assemble the Coquilles Saint-Jacques
Season the scallops with salt and divide them between 4 shallow ramekins. Spread them out so they sit in a single layer. (We use flat round ramekins: 11cm / 4.3” diameter, 2.5cm / 1” deep.) Shallow ramekins are best for this dish because the scallops sit in one even layer and cook perfectly in the sauce, plus you get a nice wide surface for the crust, the best balance of crust to sauce! Regular deeper ramekins will also work, just don’t fill them all the way to the top, and you may need to adjust the amount of scallops, sauce and crust to suit the size.
Add the sauce – Pour the mushroom béchamel over the top. It should spread around the scallops and fill up all the gaps. Use a small spatula or the back of a spoon to flatten the surface and to make it even and tidy. Use all the sauce! The dish relies on that creamy goodness!
Top with crust – Scatter the crust evenly over each ramekin, right to the edges. We want a golden top with no empty spots.
Bake – Place ramekins on a baking tray and bake for 20 minutes until the tops are golden and crisp. Rest 2 minutes on the counter, then serve!
How to serve Coquilles Saint-Jacques
Of course, these little gratins are best enjoyed hot! Bring them straight to the table after resting while the tops are still crisp. I love them just by themselves, but you can add a little salad on the side or some crusty bread to scoop up the sauce. Or even add tarragon to the sauce (use your leftovers from the Chicken Chasseur) to make it extra French!
Coquilles Saint-Jacques is one of those dishes that feels special every time you make it. Perfect for holidays, date nights or whenever you want something cosy without spending hours in the kitchen. But now that you know how easy it is, don’t wait for a special occasion! Hope you love it and try not to steal the crust from the person next to you like Nagi does, that’s just mean. Bon appétit! – JB 👨🏻🍳
FAQ – Coquilles Saint-Jacques
Yes, you can make it one day ahead. Assemble the scallops and sauce, then cool it completely before adding the topping. Cover and refrigerate. Bake straight from fridge-cold, the cooking time stays the same (20 minutes).
Yes. Flat, shallow ramekins are my favourite because they cook evenly and give the best crust, but other sizes work too. You may need to adjust the number of scallops, sauce and topping depending on how big your ramekins are and how many you want to make.
You can too! I don’t recommend anything larger than 1.5 litres in capacity, otherwise the sauce layer becomes too thin. Just bake until the top is golden.
Of course you can! You’ll see this option in the video. Using the same recipe, I made 5 portions in medium scallop shells. I found mine at the Sydney Fish Market. You can check with your local fish monger and they’re also easy to buy online. Tip: Place a scrunched sheet of foil underneath to keep them flat and stable in the oven.
I was a bit more hands-on for this one! Nagi still jumped in to help with styling, always good to learn from the master herself. I filmed the video on my own this time. But I still had to go back to the studio a few times after realising I’d missed shots or could have done things better. But that’s how you learn, right?
Nagi suggested this would make a perfect Christmas starter, and I couldn’t agree more. After some research and using my own experience, I got the first test pretty close to the final version. From there, it was just a bit of tweaking, answering questions and refining the method until we both felt it was ready to share.
Watch How to Make It
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Coquilles Saint-Jacques
Ingredients
- 220g / 7 1/2 oz medium raw scallops (Note 1)
- 1/4 tsp cooking salt / kosher salt
Mushroom Béchamel Sauce
- 30g / 2 tbsp unsalted butter
- 1 eschalot (US: shallot), finely diced (Note 2)
- 200g / 7 oz white mushrooms , diced 8mm / 1/4"
- 2 tbsp plain flour (all-purpose)
- 1/2 cup hot milk , preferably full fat but works with lite milk too
- 1/2 cup hot thickened cream (heavy cream) , or any other full fat cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 pinch ground nutmeg
Cheesy Crust
- 3/4 cup panko breadcrumbs (Note 3)
- 50 g / 3 tbsp unsalted butter , melted
- 50g / 1/2 cup Gruyère cheese , shredded using a standard box grater (tightly packed if using cups) (Note 4)
- 1/8 tsp cooking salt
Instructions
ABBREVIATED RECIPE
- Pat scallops dry, remove the chewy side muscle, slice in half. Cook mushrooms and eschalot in butter, make a creamy béchamel. Mix the crust. Season and cover scallops in gratin dishes, top with crust, bake 20 minutes at 200°C / 400°F (180°C / 350°F fan).
FULL RECIPE
Preparation
- Preheat oven to 200°C / 400°F (180°C fan-forced).
- Prepare the scallops – Pat them dry with paper towel. Remove the little side muscle (the “foot”) if you see it, it's edible but get chewy when cooked. (Note 1) Set aside until needed.
Cheesy Crust
- Mix the crust ingredients and set aside until needed.
Mushroom Béchamel Sauce
- Melt butter in a medium pot over medium heat. Add the eschalot and mushrooms. Stir regularly and cook for 4–5 minutes until the mushrooms are soft.
- Add flour. Stir and cook for 30 seconds. It will look a bit pasty, that’s normal.
- Pour in the hot milk and cream. Then stir until incorporated and lump free. (Note 5)
- Thicken – Add the salt, pepper and nutmeg, then stir well. When you see the first small bubbles appearing, let it cook for 30 seconds, then take it off the stove. It should be more pourable than a regular Béchamel, so it spreads easily around the scallops. (Note 6)
Assemble
- Season the scallops with salt and divide them between 4 shallow ramekins. (We use flat round ramekins: 11cm / 4.3" diameter, 2.5cm / 1" deep.) (Note 7)
- Sauce – Cover scallops with ALL the mushroom béchamel. Make sure to fill up all the gaps. Flatten the surface with a small spatula or the back of a spoon.
- Cheesy crust – Scatter the cheesy crust evenly over each ramekin, right to the edges. We want a golden top with no empty spots.
- Bake – Place ramekins on a tray and bake 20 minutes until golden.
- Serve – Rest 2 minutes, then serve. (Note 8) And bon appétit, of course!
Recipe Notes:
- Small scallops: keep them whole.
- Medium scallops: cut in half (my preference).
- Large scallops: cut into 3 pieces so they cook evenly.
- Frozen scallops – most scallops in Australia are frozen. Thaw them in the fridge or counter (~ 2 hours) before using.
- Little side foot – See photos in the post for what it looks like. Most but not all scallops have it. If you see it, best to remove as it can get a little chewy when cooked.
- Roe / coral (the orange part) – Most scallops come without it. It has a slightly firmer texture and a mild flavour. It’s 100% edible and can be used in this recipe depending on your taste. Most restaurants remove it but still save it for another purpose (chefs love it for its flavour, richness and colour).
Nutrition Information:
Life Of Dozer
Dozer said every recipe has to go through quality control. No exceptions!
Hi Nagi,
Just wondering if I can use bay scallops instead? Will using them change the flavor?
Hi, yes you can totally can, just keep them whole as they are fairly small. The fact that they are covered in sauce won’t overcook them. I used to cook with Nantucket bay scallops. So good!
Hi Nagi, in U.S. the scallops are usually sold number per lb like shrimp. From the photo yours look quite large, 8-10 per lb? Do you have this measurement? Thank you.
Hi Den, the scallops we use in this recipe are around 20 to 25g each. So 18-20 pieces per lb.
Every week I wait to see the latest update on DOZER! He is one happy dog!
Haha yes! He lives such a happy life 🙂
Maybe it’s too early in the morning before my cup of coffee settles in…but I can’t seem to find the little ‘heart’ to click on to ‘save’ this recipe.
Is it there?
Hi Elaine, yes it should be at the usual place. Bottom right of the page.
Looks fabulous and I’ll definitely be making it, but why anyone would make it without the roe is beyond me. Remove the beard, definitely, but the coral roe? Never!
Hi Robin, I love roe too. It just come to personal taste 🙂
Coquilles saint Jacques… délicieuses ! What a delicious recipe 😋!
Served in their shells and Dozer approved ! Thank you Chef JB 👍!
Agreed. My husband would be devastated if I gave him scallops without the roe.
Merci Adeline! Hope you get to try it soon!
My husband hates mushrooms. What could I replace them with in the sauce. I’d personally love the recipe as it is!
Hi Sarah! If you look 3 comments below I offered a suggestion of celery + eschallots (French onion) plus a tablespoon of parmesan for savoury flavour. I’ve got directions down in that comment response. Hope that helps! – N x
I’m so excited to try this! I’m going to serve it with a prime rib, because why not.
Funny you mention prime rib, I was going to do a post later this week suggesting mains to pair with this!! 🙂 – N x
Hi Dana! Yeah prime ribs! and you’re right, why not? There is no rules 🙂
I’ve made a recipe almost exactly like this. Before baking, I divided it, put half in a corningware dish, covered and wrapped it in a freezer bag, and froze it for 3 weeks. Then took it out and thawed it, baked it, and it was delicious.
Btw, we tried your Thai chicken recipe this week….outstanding!
Wow! We haven’t tried freezing uncooked ones yet, I will have to give it a go! – N x
Hi Donna, thank you sharing your way! So it doesn’t release too much water baked from frozen?
JB: Would the
frozen-thawed-pat-dry-frozen cycle account for less water release?
This looks gorgeous! Scallops are my favourite and I will be making this one soon. Another RTE winner!
Hope you get a chance to make them! – N x
Thank you Spella! let us know the results 🙂
Hi Nagi and JB – these look delicious!! thanks for the recipe 🙂
quick Q – what can I use to substitute mushrooms please? my hubby despises them and i would love to make these for christmas lunch!! please do let me know thank youuu 🙂
Hi Vanessa! I’m sure JB will step in with his thoughts too, but my suggestion would be to use a tablespoon of finely shredded parmesan which you can add into the béchamel sauce at the end to add some extra savoury flavour to replace the mushroom savouriness. Then I personally would add very finely sliced celery and eschallot (ie French onion, the baby onions) – (about 3/4 cup in total for both) sautéed gently until soft (instead of the mushrooms). That will replace the volume the mushrooms provide in the sauce. But – ignore me if JB has a different suggestion! – N x
Nagi: Would it work to add a little SE Asian fish sauce to replace the parmesan (and reduce the salt)? Or would it overwhelm the other flavors?
Jaye
Hi Vanessa, thank you! As for the mushrooms, I love Nagi’s suggestions. I personally the flavour of leeks and think it can also be a good match for this dish. I’d use the same quantity as mushrooms and dice it large for texture.
Sounds like you both have good ideas. Thanks for the suggestions. Love leeks though so JB will probably win!
C’est très bon. But too très bon pour moi.
Le plaisir est pour moi Alimak!
This recipe will definitely be added to the Christmas menu!
Just wondering if you might be able to do a Bouchon style green lentil salad recipe ? We had it in Nice and it was exquisite and light. Perfect for summer.
😀
Yes JB! I would love that too! Maybe in January? 🙂
I love lentils salad! With lots of fresh herbs and some crispy pancetta 🙂
Vachment chouette chef JB and chef Dozer 🐾
Looks much better than the coquiille st Jacques I remember from the 80s. 😁
Merci much !!
Will try
This is saucier and more luscious than most of the ones from the 80’s!!! Hope you get a chance to try it Lesley – N x
It’s a great recipe, the scallops are covered in sauce, nothing can go wrong! Thank you for your comment Lesley and make sure to try it soon!
He earned the position of Head of Quality Control. Can you beat his tongue of taste? This recipe is rather intimidating!
Dozer takes his job VERY seriously! 🤣
Would it be sacrilegious to also use a mix with jumbo prawns? It would of course no longer be coquilles St-Jacques but a franco-aussie dish. Joyeux Noël!
franco-aussie dish – BA HA HA!!! I love it! Interested to hear what JB thinks but I think it would be amazing Patrick! JB and I were actually talking about making this with a marinara mix to make a mixed seafood version 🙂 – N x
Just to go on a tangent with French connections in West Africa, would you look into a joloff rice recipe?
I was thinking the same thing, since we couldn’t find scallops and we do have nice large prawns in the freezer. Thanks for asking this question Patrick. Cheers!!
Hi Patrick, that could totally work of course! It would probably be a good idea to cut the jumbo prawns in smaller pieces 🙂
This looks amazing! I am adding it to our Christmas menu!
Hope you love it Sandy! – N x
Thanks Sandy, great pick! 🙂
I’m allergic to scallops. Could I make this with chicken?
Hi Susan! I’d personally use prawns or fish instead 🙂 Though chicken would work too! Interested to hear JB’s thoughts – N x
Hi Susan, chicken is a good swap if you’re allergic to scallops. I’d use small bite size pieces of chicken breast or tenderloins and sear them lightly to not start with fully raw chicken, then continue with the recipe exactly the same way.
JB, you are truly pushing the boat out with exquisite French, but making it easy for us. (Loved the cheese souffles!) At this time of year that’s always welcome thank you so much from NZ
Audrey, thank you! JB is definitely in his element with the French recipes 🙂 I’m so glad you loved the cheese soufflés, and even happier this new one is landing at just the right time of year. Making fancy feel easy is my jam! Sending big thanks right back to NZ. 🇳🇿💕 N x
Thank you so much Audrey! That means a lot. I love sharing the French classics. And I’m so glad you enjoyed the cheese soufflés 🙂
You’re all gorgeous🌞 Thank you, again😘
Aww thanks Gabrielle! Hope you get a chance to try this! – N x
Thank you Gabrielle, you’re too kind!