Coquilles St-Jacques (Gratinéed Scallops)

Coquilles St-Jacques (Gratinéed Scallops)


  • 8 oz. button mushrooms, minced

  • 6 tbsp. unsalted butter

  • 3 small shallots, minced

  • 2 tbsp. minced parsley

  • 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish

  • Sea salt and freshly ground black pepper, to taste

  • ¾ cup dry vermouth

  • 1 bay leaf

  • 6 large sea scallops

  • 2 tbsp. flour

  • ½ cup heavy cream

  • ⅔ cup grated Gruyère

  • ½ tsp. fresh lemon juice


  • Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes.

  • Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper.

  • Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.

  • Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat.

  • Add scallops; cook until barely tender, about 2 minutes.

  • Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain.

  • Pre Heat grill to high. Melt remaining butter in a small saucepan over medium heat. Add flour; cook until smooth, about 2 minutes.

  • Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops.

  • Grilled until browned on top, about 3 minutes; garnish each with a tarragon leaf.


Tested by Kumquot Mae Café Moora by Shireen Manning


Coquilles St-Jacques (Gratinéed Scallops)

Stay in touch

Signup to our newsletter

Visit our store

103 Gardiner Street
Moora, Western Australia 6510

Secure payments