Coquilles Saint-Jacques
Submitted by crazynet
Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minFew dishes say “fancy dinner” quite like seafood served in scallop shells, and this version delivers on every count.
Scallops, shrimp, and crab meat get folded into a velvety cream sauce spiked with dry mustard, lemon zest, horseradish, and a splash of dry sherry.
Sauteed mushrooms add an earthy note, and the whole thing gets spooned into shells or ramekins, topped with breadcrumbs, then baked and broiled until the top turns golden and bubbling.
It’s the kind of appetizer or light main course that makes guests feel like they’re dining in a Parisian bistro.
Chef Tips
- Sautee the scallops for just 3 minutes. They’ll finish cooking in the oven, and overcooked scallops turn rubbery fast
- Cut all the seafood into bite-sized pieces so every spoonful gets an even mix of scallop, shrimp, and crab
- Broil for just a minute or two at the end. You want golden breadcrumbs, not charred ones
- Serve immediately in the shells while they’re still bubbling for the best presentation and texture
Ingredients
Directions
Melt 4 tbsp of the butter in saucepan.
Add flour, dry mustard, lemon peel, bon appetit and powdered horseradish, then stir until well blended.
Add cream.
Cook, stirring, until thickened.
Sauté mushrooms and onion in the remaining 2 tbsp butter.
Remove from pan with slotted spoon.
To butter in pan add scallops, which have been cut into bite sized pieces, and sauté 3 minutes.
Cut shrimp into small pieces.
Combine sauce, mushrooms, scallops, shrimp, crab meat and sherry.
Spoon into shells or ramekins; top with bread crumbs.
Bake in 400 oven for 10 minutes, then broil a few minutes until lightly browned.
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