Coquilles St. Jacques for 1 Recipe
Coquilles St. Jacques for 1 Recipe photo by Taste of Home
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Coquilles St. Jacques for 1 Recipe

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Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don’t have to. —Betsy Esley, Lake Alfred, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 1 servings


  • 6 ounces bay scallops
  • 3 tablespoons white wine or chicken broth
  • 2 teaspoons butter
  • 1/4 teaspoon dried minced onion
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 cup heavy whipping cream
  • 3 tablespoons shredded cheddar cheese
  • 4 teaspoons dry bread crumbs
  • 1 teaspoon butter, melted
  • Paprika

Nutritional Facts

1 serving: 618 calories, 41g fat (26g saturated fat), 190mg cholesterol, 573mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 36g protein.


  1. In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm.
  2. Bring liquid in pan to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup.
  3. In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes or until golden brown. Yield: 1 serving.
Originally published as Coquille St. Jacques in Simple & Delicious October/November 2011, p66

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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RoySammy12 User ID: 7394957 82457
Reviewed Sep. 2, 2013

"This was the most tasty and easy recipe and I would eat it over and over!"

bjsilve0 User ID: 172187 98815
Reviewed Nov. 20, 2011

"Good but not a keeper."

dawson24 User ID: 2147365 170994
Reviewed Oct. 17, 2011

"this is fabulous! I used more scallops than recipie called for, which I think improved the recipe. Love it!"

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