Coquilles Jacques
Coquilles Jacques features tender scallops in a creamy mushroom and shallot sauce topped with cheese and breadcrumbs, perfect for seafood lovers and elegant dinners.
Ingredients
- 1 cup fresh bread crumbs ⓘ
- 6 tablespoons margarine ⓘ
- 6 ounces Gruyere cheese, sliced into strips ⓘ
- 1/4 cup dry white wine ⓘ
- 3/4 to 1 pint heavy cream or 3/4 cup mayonnaise ⓘ
- 1/2 cup chopped shallots or chopped onion ⓘ
- 2 (3-ounce) cans sliced mushrooms ⓘ
- 1 tablespoon chopped parsley
- 1 pound fresh scallops ⓘ
Instructions
- Wash the scallops and drain them thoroughly.
- Slice the scallops in half and set aside.
- Saute chopped shallots or onions in a frying pan until translucent.
- Add sliced mushrooms and their juice to the pan and saute with the shallots.
- Add chopped parsley and white wine; cook for a minute.
- Pour in heavy cream or mayonnaise and simmer until heated through.
- Arrange the scallops in a baking dish, spoon the mushroom sauce over them.
- Sprinkle bread crumbs and slices of Gruyere cheese on top.
- Bake in a preheated oven at 375°F (190°C) until bubbly and golden brown.
Tips & Substitutions
For a richer flavor, consider using a mix of heavy cream and mayonnaise. If Gruyere cheese is unavailable, substitute with Swiss or Emmental cheese. To enhance the dish, add a pinch of nutmeg or a dash of cayenne pepper to the cream sauce. Ensure not to overcook the scallops; they should be tender and not rubbery. This dish pairs well with a crisp salad or steamed vegetables.
Serving Suggestions
Serve Coquilles Jacques as an elegant main course at dinner parties or special occasions. Pair it with a light, dry white wine like Sauvignon Blanc or Chardonnay. A simple green salad or sautéed asparagus complements the richness of the dish. For a complete seafood experience, consider serving it alongside Shrimp Stew 'Cajun Style' for a delightful contrast.
Storage & Reheating
Leftover Coquilles Jacques can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving as it can make the scallops tough. You can also freeze the dish before baking for future meals.
Nutrition & Diet Analysis (per serving)
Each serving of Coquilles Jacques contains roughly 1161 calories, with 43g protein, 141g carbohydrates, and 51g fat. It is an excellent source of iron (196% of the Daily Value), vitamin C (102% of the Daily Value), and dietary fiber (101% of the Daily Value). Note that it is relatively high in sodium, at 1299mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely before cooking. Pat them dry to remove excess moisture, which helps achieve a better texture when baking. Fresh scallops offer a superior flavor, but properly thawed frozen scallops can still work well in this dish.
What can I substitute for shallots?
If you don't have shallots, you can use finely chopped onions or green onions as a substitute. While the flavor may differ slightly, onions will still provide a nice base for the sauce. For a milder taste, consider using scallions or leeks as alternatives.
Can I make this dish ahead of time?
Absolutely! You can prepare the mushroom sauce and arrange the scallops in the baking dish up to a day in advance. Cover and refrigerate. When ready to serve, simply top with bread crumbs and cheese, then bake. This makes it a convenient option for gatherings or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).