Coquilles St. Jacques
Origin & History
Name & Pilgrimage Connection
Coquilles St. Jacques means “shells of St. James.” The dish honors Saint James the Greater, one of Christ’s apostles. In the Middle Ages, pilgrims traveling to Santiago de Compostela in Spain—believed to be the resting place of St. James—wore a scallop shell on their hat or cloak as a sign of the journey. The shell symbolized faith, endurance, and safe travel, and pilgrims often used real shells as cups and bowls. This deep spiritual connection is why the scallop shell remains the emblem of the pilgrimage and the dish.
French Maritime Roots
In coastal Brittany and Normandy, fishermen have harvested the great Atlantic scallop for centuries. They cooked them simply in the shell with butter, herbs, and breadcrumbs. By the 19th century, chefs in Paris refined the rustic fisherman’s meal into an elegant gratin of scallops in a velvety wine and cream sauce, still served in the shell as a nod to its sacred origins.
Belle Époque to Nouvelle Cuisine
During the Belle Époque, Coquilles St. Jacques became a centerpiece of French fine dining—rich with mushrooms, wine, cream, and cheese. In the mid-20th century it remained a hotel and restaurant classic, often finished tableside. Even with the rise of lighter nouvelle cuisine, the dish never lost 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 large dry-packed sea scallops (about 1 lb)
- 4 tbsp unsalted butter (divided)
- 8 oz mushrooms, thinly sliced
- 1 small shallot, finely minced
- ½ cup dry white wine
- ½ cup seafood stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- ½ cup grated Gruyère or Emmental
- ¼ cup fresh breadcrumbs
- Salt and white pepper
- Lemon wedges
- 4 clean scallop shells or small gratin dishes
Method
- Prep the Scallops: Remove the side muscle if present. Pat dry and season lightly.
Cook Mushrooms & Aromatics: Heat 2 tbsp butter in a sauté pan. Add mushrooms and cook until browned. Add shallots and cook 1 minute. - Deglaze & Reduce: Add white wine and reduce by half. Add seafood stock and reduce by half again.
- Make the Sauce: Lower heat. Stir in cream and Dijon. Simmer until lightly thickened. Adjust seasoning.
- Add Scallops: Gently poach scallops in the sauce for 2–3 minutes until just opaque.
Assemble: Place 3 scallops in each shell. Spoon sauce over them. Top with Gruyère and breadcrumbs. - Gratinate: Melt remaining 2 tbsp butter and drizzle over breadcrumbs. Broil 2–3 minutes until golden.
- Serve: Garnish with parsley and lemon wedges.
Chef’s Tips
Use dry-packed scallops—they cook better and taste cleaner. Choose a crisp white wine for balance. Real scallop shells make presentation spectacular.