How to Make Coquilles Saint-Jacques Recipe

There are a lot of steps to this recipe but it is so worth it. The sauce is amazing - you have to do it anyway ! I did make it the day before because of the complications and it work really well. On the night of the dinner when my guests arrived I just put it under the broiler for 6 mins. I had put the whole thing together on the baking sheet in my fridge so I just pulled out 40 mins before to get to room temperature before broiling

This was delicious. Just a few recommendations: 2 teaspoons of tarragon was too strong for my taste — try 1/2 to 1 teaspoon the first time. And don’t let the mushrooms brown — it tints the color of the cream sauce.

Easy, but took me much longer. I used Bay scallops and divided it all between 12 smaller scallop shells. I had to cook them less due to the smaller size. I simmered them about 3 minutes and broiled for 4 minutes, but next time would try about 2 minutes simmering and no more than 2-3 under the broiler. Mine were a tad chewy. I used 1/2 tsp. dried tarragon. Overall, excellent recipe!

This recipe is perfect. I made it as is, but I used little cast iron pans, prepared everything ahead of time, and waited for company to arrive. Once they did, I popped them under the broiler for six minutes and then served them with crusty bread. It was the quietest dinner party we've ever had. No one spoke until their food was gone. I'll be making this again (and probably again).

In place of tarragon, add herbes De provence to mixture. Used single baking dish, layer bottom with Jasmine rice, then mushrooms followed by scallops. sprinkle smoked paprika on top.

A quick note RE: 2 tsp Tarragon being too much The recipe calls for fresh, equivalent dry measure would be ~1/2 tsp Just in case anyone is interested 😉

I was born and lived most of my life in Quebec Canada. This does not remind me very much of Coquille St Jaques, but is still very good. I don't like mushrooms so I used chopped zucchini and I used muenster cheese. I didn't have shells, so I used ramekins. Thanks for sharing this recipe Chef John.

I’ve made this several times. Awesome. I leave out the tarragon and lemon zest. And I put the mushroom mixture and scallops in a bed of mashed potatoes before they go under the broiler. I use individual small baking dishes.

I used Panko crumbs and Parmesan (didn't have Gruyere) mixed with a little butter as a topping, and shallow individual baking dishes since I didn't have shells. Halfway through eating I realized I'd forgotten the tarragon and lemon, but the flavors of wine, mushrooms, and scallops balanced so perfectly that I'm not sure it needed anything else! I'll have to try again to find out... :-)

I made it with half & half & no egg, I also didn’t put it into the oven with cheese. I poached the scallops a bit longer, and served it over the mushrooms & shallots on a plate, topped with sauce. I tasted pretty wonderful! Willldo again with rice??

Wonderful recipe! If you're making it for a large group it cooks just as well in a baking dish, served family-style.

Great recipe as is. If you can't get scallop shells, shallow ramekins also work well.

Do it exactly as it is written. It comes out perfect every time. I tried it using vegan butter and silk heavy cream but it the flavor of Gruyère is key so I still used that. Fantastic. One time my paprika was smoked and I liked the smoke with the rich creamy flavor. Also, you can build it and refrigerate to broil later. Yum

This was excellent. Directions were easy to follow. I also watched the video since some comments said there were a lot of steps etc. I may have let the cream reduce too long and it cut back on the sauce (which is delicious) I think 10 minutes may be too long? I used Parsley instead of Tarragon. I'm glad I watched the video regarding adding the egg yolk. I've made a different version of this recipe before and this one was better!

Turned out better than I imagined.

The best scallop recipe I’ve ever found. It’s amazing.

I'm from the Southeast US. If I make it again, I'll add a lil bit of Cajun seasoning but not too much. It was rich, delicious and filling as written by Chef John. We just like a lil more kick.

Prepared as written. Wonderfully decadent and creamy. Loved how the mushroom wine reduction mixed perfectly with the Gruyère and scallops. Definitely make this one!

My family loved it! 😍

We liked this. Yes it had many steps. Very rich. Next time, I’ll use a little more wine and a little less cream. Maybe even double the sauce so could have some over rice.