Coquilles Saint Jacques

A classic of French cuisine, our Coquilles Saint Jacques recipe is sure to become a crowd-favorite in your household. Delicious, easy on the eye, and can be served directly out of our Oval Au Gratin Dishes, this recipe is everything you need in a main course and makes for a great addition to your cooking repertoire. 

If you are wondering where to get started with this recipe, look no further than our Oval Au Gratin Dishes. This versatile piece of cookware can be used to bring the rich array of flavours in this dish together, broiling your Coquilles Saint Jacques until the cheese is browned and bubbling over. The best part of this recipe is that no additional serveware is required – simply serve this French staple directly from the cookware it was prepared in, minimizing cleanup. 

Our Coquilles Saint Jacques recipe is a great dish to mix up everyday meal preparation and familiarize yourself with new cuisines and cooking techniques. This recipe takes just over an hour to prepare, accommodating a family of four with ease. Before tackling this delicious dish, be sure to grab fresh scallops at the grocery store or local fish market and follow the steps below!

Blot the scallops dry and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides, about 1 to 2 minutes per side, flipping once. The scallops will release easily form the pan when lifted with tongs when ready to flip. Transfer the scallops to a plate.

Melt 2 tablespoons of the butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3 minutes. Reduce the heat to medium, add the shallots and garlic, and continue to cook until the shallots are tender, about 2 minutes. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushroom mixture, the cook, stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen the fond from the bottom of the skillet. Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the pan. Return to a simmer and remove the pan from the heat.

Preheat the broiler to high. Evenly divide half the mushroom mixture among four shallow stoneware dishes. Top each portion with 3 scallops, the drizzle each with one-quarter of the remaining mushroom mixture. Sprinkle each dish with one-quarter of the comté. Broil until the cheese is browned and bubbling, 2 to 3 minutes. Serve hot.