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Coquilles Saint-Jacques
(Broiled Scallops)

This classic French appetizer is one that brings back memories of family holidays in the beach resort of La Baule in Brittany, France. The combination of the butter poached scallops with the creamy white wine sauce and crunchy golden crumb topping is hard to beat, particularly if you serve this with a baguette and a glass of Rosé.

Top view of Coquilles Saint-Jacques by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Coquilles Saint-Jacques (Broiled Scallops) Recipe

(Serves About 4)


  • 10 Large Scallops (Sliced in Half Horizontally)

  • ½ Stick Unsalted Butter

  • 1 Cup White Wine (Optional)

  • ½ Cup Heavy Cream

  • 2 Carrots (Finely Diced and Blanched in Boiling Water) (Can Use Finely Diced Mushrooms)

  • 1 Shallot (Finely Diced)

  • 2 Cloves Garlic (Finely Diced)

  • 3 Tablespoons All-Purpose Flour

  • Zest of Half a Lemon

  • ¼ Cup Italian Parsley (Finely Minced)

  • ½ Cup Panko Breadcrumbs

  • ¼ Cup Gruyere Cheese (Finely Grated) (Can Use Parmesan)

  • Kosher Salt

  • Fresh Ground Black Pepper


  1. Melt the butter in a saucepan.

  2. Once the butter is foaming, place the scallops in a single layer in the butter and cook gently for one minute on each side. You can do this in batches if your saucepan is not big enough.

  3. Remove the scallops to a side plate.

  4. Add the shallots to the melted butter remaining in the saucepan.

  5. Cook the shallots gently for about 2 minutes and then add the garlic.

  6. Cook the garlic gently for about 2 minutes and then add the carrots.

  7. Season with salt and pepper.

  8. Add the flour and gently combine with the vegetable mixture.

  9. Cook for 1-2 minutes or until the flour begins to lose its raw smell.

  10. Add half the wine and stir well to remove any lumps.

  11. Add the rest of the wine and cook gently for 2 minutes until the wine begins to lose its raw smell.

  12. Add the cream and combine well.

  13. Cook gently for 3-4 minutes with continuous stirring to prevent lumps.

  14. Check for seasoning.

  15. Add the lemon zest and a handful of parsley.

  16. Layer the scallops in 4 scallop shells or a gratin dish. You can also do this family style in one big serving dish.

  17. Top each with spoons of the sauce until each scallop is fully coated.

  18. Place the dishes in the fridge for at least 15 minutes (or until you are ready to cook).

  19. When ready to cook, remove the dishes from the fridge.

  20. Combine the breadcrumbs and the Gruyere cheese, and sprinkle an even layer on top of each dish.

  21. Broil the dishes under a medium broiler for 3-4 minutes or until the breadcrumb topping turns golden.

  22. Sprinkle the top of each dish with a little parsley and serve with slices of crunchy baguette.

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