Coquilles St. Jacques

  • Yield 6 servings

Fresh scallops, swiss cheese and mushrooms come together to form this fabulous dish.


2 cups white wine
1 tablespoon minced shallots or onions
3 pounds small or medium bay scallops
1/2 cup (1 stick) butter
1 1/4 cups all-purpose flour
1 cup heavy cream
4 -- egg yolks
1 cup shredded Swiss cheese
1 pound fresh mushrooms
-- Butter
1 cup bread crumbs


  1. Bring the wine and shallots to a boil in a large stockpot.  Add the scallops and cook for 3 minutes or until white and opaque.  Remove the scallops with a slotted spoon, reserving the wine.  Cook the wine over high heat until reduced to 1 cup.  Melt 1/2 cup butter in a saucepan.  Add the flour and cook until bubbly.  Add the reserved wine and simmer for 15 minutes. 
  2. Beat the cream and egg yolks together in a small bowl.  Add the egg mixture to the wine mixture.  Cook for 1 minute longer.  Add the cheese, stirring until melted.
  3. Saute the mushrooms in butter in a saucepan over high heat.  Drain and add to the sauce.  Add the scallops.  Spoon the scallop mixture into ramekins or scallop shells.  Sprinkle with bread crumbs.  Bake in a hot oven until the bread crumbs begin to brown.

Recipe reprinted with permission from South Carolina Outdoor Press Association’s Wild Fare and Wise Words (Columbia, South Carolina, 2005).



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