Starter & Snack

Sea Scallops Coquille St. Jacques

Name: Sea Scallops Coquille St. Jacques
Total time: 45 min
Yield: 12 servings
Ingredients: 1/2 teaspoon freshly ground black pepper; 1 cup Japanese breadcrumbs (Panko); 1/2 cup butter, melted; 1 tablespoon butter, melted; 3 tablespoons butter; 2 celery ribs, chopped; 1/2 cup dry white wine; 5 tablespoons all-purpose flour; 1 pound sliced fresh mushrooms; 1/4 cup minced fresh parsley; 2 garlic cloves, chopped; Dash of ground red pepper; 1 cup half-and-half; 1 onion, diced; Paprika; 1/4 cup freshly grated Parmesan cheese; 1/8 teaspoon saffron threads; 1 teaspoon salt; 20 sea scallops, cut into 1/2-inch pieces; 12 scallop shells

6 October 2026

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Total Time45 Mins

Serves12

Per Serving$1.19

Photo coming soon

Sea Scallops Coquille St. Jacques is a pescatarian hor d'oeuvre. This recipe serves 12 and costs $1.19 per serving. One portion of this dish contains approximately 8g of protein, 15g of fat, and a total of 224 calories. It is brought to you by My Recipes.

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Method:

1
Melt 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is slightly thickened.
2
Remove from heat, and set aside.
3
Saut onion and celery in 1/2 cup melted butter in a large skillet over medium heat.
4
Add mushrooms; saut 5 minutes.
5
Add garlic; saut 30 seconds.
6
Add scallops; saut 1 minute. Stir in wine and white sauce; cook, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in salt and next 3 ingredients. Stir in cheese and parsley.
7
Coat 12 scallop shells with cooking spray, and place on a large baking sheet.
8
Combine breadcrumbs and 1 tablespoon melted butter; toss well. Spoon scallop mixture into prepared shells; sprinkle with breadcrumb mixture and paprika.
9
Bake at 375 for 15 minutes or until bubbly and golden.
10
Let stand 5 minutes.
11
Tip: To keep scallop shells from tipping over on baking sheet, sprinkle sheet generously with rock salt, and nestle shells in salt.
12
Wine note: "
13
Let your imagination run. Try a big Chardonnay from a New World country. I suggest Leeuwin Estate ($6
14
from Margaret River, Western Australia, or Lanzerac ($2
15
from Stellenbosch, South Africa."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.