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

Directions 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....


  • 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

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