Origin & History
Name & Pilgrimage Connection
The dish’s name means “shells of St. James” in French. It’s named after Saint James the Greater, one of Christ’s apostles. In medieval Europe, pilgrims making the long trek to Santiago de Compostela in Spain (where his remains are believed to be buried) often wore a scallop shell on their cloak or hat as a badge of the journey.
The shell became both a symbol of the pilgrimage and a practical eating/drinking vessel.
French Maritime Roots
In coastal France—particularly Brittany and Normandy—scallops (Pecten maximus, the great Atlantic scallop) have been harvested for centuries. French fishermen would serve them simply in their shells with butter, herbs, and breadcrumbs. By the 19th century, Parisian chefs elevated the dish into a refined gratin of scallops in a velvety sauce, served in the shell as an homage to its historical symbolism.
Belle Époque to Nouvelle Cuisine
During the Belle Époque (late 1800s–early 1900s), Coquilles St. Jacques became a fine dining standard—often with a rich wine-and-cream sauce, mushrooms, and cheese, baked until bubbling.
Later, in the mid-20th century, it became a hallmark of French hotel dining, often prepared tableside. Even with the rise of lighter nouvelle cuisine, the dish retained its prestige.
Classic Coquilles St. Jacques à la Parisienne
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 12 fresh large sea scallops (about 1 lb / 450 g)
- 4 tbsp unsalted butter (divided)
- 8 oz (225 g) mushrooms, finely sliced
- 1 small shallot, finely minced
- ½ cup dry white wine (Sauvignon Blanc, Muscadet, or Chablis)
- ½ cup fish or seafood stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- ½ cup Gruyère or Emmental cheese, grated
- ¼ cup fresh breadcrumbs
- Salt & white pepper, to taste
- Lemon wedges, for garnish
- 4 clean scallop shells or shallow gratin dishes
Method
- Prep the Scallops
- If needed, remove the small side muscle from each scallop. Pat dry with paper towels. Season lightly with Kosher salt and white pepper.
- Cook Mushrooms & Aromatics
- In a sauté pan over medium heat, melt 2 tbsp butter. Add mushrooms and cook until they release liquid and begin to brown. Add shallots and cook 1 minute more.
- Deglaze & Reduce
- Pour in the white wine, simmer until reduced by half. Add seafood stock and again reduce by half.
- Make the Sauce
- Lower heat, stir in cream and Dijon mustard. Simmer gently until slightly thickened. Adjust seasoning.
- Add Scallops
- Add scallops to the sauce and poach gently for about 2–3 minutes, just until opaque. Do not overcook.
- Assemble
- Arrange 3 scallops per shell/dish. Spoon mushroom-cream sauce over them. Top with Gruyère and breadcrumbs.
- Gratinate
- Melt the remaining 2 tbsp butter and drizzle over the breadcrumbs. Place under a preheated broiler for 2–3 minutes until golden and bubbling.
- Serve
- Garnish with fresh parsley and lemon wedges. Serve immediately.
Chef’s Tips
- Scallop Quality: Use “dry-packed” scallops, never treated with phosphate solution—they sear and taste far better.
- Wine Choice: A crisp, mineral-driven white works best to cut the richness.
- Presentation: Serving in real scallop shells adds authenticity, but small shallow au gratin dishes work if shells aren’t available.
- Variation: In Normandy, a splash of Calvados (apple brandy) is sometimes added with the cream.
Coquilles St. Jacques – Waterless & Greaseless Health Craft Version so you can serve a dish that’s still elegant and indulgent but lighter, nutrient-rich, and made right in your stainless steel cookware.
Coquilles St. Jacques – Health Craft Waterless & Greaseless Method
(Serves 4 | Prep: 15 min | Cook: 15 min)
Equipment
- 10-inch sauté skillet with cover
- Rotary food cutter (#2 and #4 cones)
- 4 clean scallop shells or small au gratin dishes (for presentation)
- Broiler or oven set to high
Ingredients
- 12 fresh large dry-packed sea scallops (about 1 lb / 450 g)
- 8 oz (225 g) mushrooms, sliced thin (#4 cone)
- 1 small shallot, minced (#2 cone)
- ½ cup dry white wine (Muscadet, Sauvignon Blanc, or Chablis)
- ½ cup low-sodium seafood or vegetable stock
- ½ cup half-and-half (or whole milk for lighter version)
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- ½ cup Gruyère cheese, grated (#2 cone)
- ¼ cup fresh breadcrumbs (preferably from whole-grain bread)
- Lemon wedges, for garnish
- Sea salt & white pepper, to taste
Method
- Prep the Scallops
- Remove the side muscle if attached. Pat scallops dry, season lightly with sea salt and white pepper.
- Waterless Mushroom–Shallot Base
- Preheat skillet on medium heat (about 300°F / 150°C).
- Add mushrooms and shallots without butter or oil. Cover with vent closed.
- When you hear the waterless “sizzle” and see steam, reduce heat to low, cook for 3–4 minutes until tender.
- Deglaze & Sauce
- Open the vent, add wine, cover partially, and reduce by half.
- Add seafood stock, simmer uncovered for 2 minutes.
- Stir in half-and-half and Dijon mustard. Cook gently until slightly thickened.
- Poach Scallops Gently
- Place scallops in the sauce in a single layer. Cover and cook on low for 2–3 minutes, just until opaque.
- Remove scallops with a slotted spoon and set aside in shells or gratin dishes.
- Finish the Sauce
- Stir parsley into the sauce. Spoon over the scallops.
- Light Gratination
- Top each with Gruyère and breadcrumbs.
- Place under broiler for 2–3 minutes until golden and lightly bubbling.
- Serve
- Garnish with lemon wedges. Serve immediately while warm.
Chef’s Notes
- Health Craft Advantage: The waterless mushroom–shallot step concentrates flavor without butter, so the sauce stays rich while being lighter.
- Half-and-Half vs. Cream: Keeps the sauce silky but trims fat. You can use evaporated milk for an even leaner finish.
- Make-Ahead Tip: You can prep the scallops and sauce earlier in the day, assemble in shells, refrigerate, and gratinate just before serving.