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Coquilles St. Jacques

 Coquilles St. Jacques
I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. —Sue A. Jurack
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds sea scallops, rinsed and patted dry
  • 3 shallots, finely chopped
  • 3 tablespoons butter
  • 2 cups dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley


  • Cut shallots into three horizontal slices. In a large skillet, cook
  • shallots in butter over low heat for 2-3 minutes or just until
  • softened. Add the scallops, wine, salt and pepper. Bring just to a
  • boil and poach for 1-2 minutes over low heat. Using a slotted spoon,
  • remove scallops and drain on paper towels.
  • Boil poaching liquid, uncovered, over high heat for about 10-15
  • minutes or until reduced to 5-6 tablespoons. Add cream; return to a
  • boil.
  • Combine cornstarch and water until smooth. Stir into sauce; cook and
  • stir for 1-2 minutes or until slightly thickened. Reduce heat to
  • low; adjust seasonings if desired. Return scallops to skillet and

2 of 2

Coquilles St. Jacques (continued)

Directions (continued)

  • heat through. Add lemon juice and sprinkle with parsley. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1/4 pound) equals 314 calories, 18 g fat (10 g saturated fat), 94 mg cholesterol, 306 mg sodium, 6 g carbohydrate, trace fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.