• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers » Coquilles St Jacques Recipe

    Coquilles St Jacques Recipe

    November 2, 2019 , Updated February 9, 2021 Maria 4 Comments

    Jump to Recipe
    A single serving of Coquilles St-Jacques on a white plate.

    This non-traditional Coquilles St Jacques recipe is made with scallops and shrimp. This impressive and delicious seafood starter is the perfect appetizer for holiday entertaining. 

    A scallop shell is filled with the French classic appetizer, Coquilles St-Jacques.

    Are you looking for delicious holiday appetizers to wow your guests?

    Have you ever considered seafood appetizer recipes?

    For example, this Italian Seafood Salad is, without a doubt, one of the best appetizers. It’s usually served during an Italian Christmas Eve dinner.

    Today, I’m sharing another family favorite, Coquilles Saint Jacques.

    Don’t be discouraged that there are a few steps to make this seafood recipe. They are easy steps and the final product is well worth it.   

    Here is my step by step photo tutorial on how to make them.

    Coquilles St-Jacques set in a white plate on a wooden surface.

    Mise en place

    There are a few things that need to be done before we begin to make this recipe.

    First, if you are using frozen seafood, make sure that it is completely thawed. This is best done by placing it in the refrigerator for an overnight stay. The frozen fish can also be thawed in cold water for 30 minutes but must be used immediately for safety reasons.

    Second, a few of the ingredients, like the butter and the milk, need to be removed from the refrigerator at least 30 minutes before beginning the recipe, so plan accordingly.

    Third, we need mashed potatoes. You will need the equivalence of 6-7 Russet potatoes or roughly 3 cups (about 550 grams).

    To Make Mashed Potatoes: Place peeled and quartered Russet potatoes in a pot of cold salted water. Bring to a boil and simmer until the potatoes are done. Use a potato ricer and mix with 2 tablespoons of butter. Place the mixture in a pastry bag fitted with a large star tip and set aside.

    Fourth: There are a few vegetables that need to be chopped. Prep them before we begin to make this recipe.

    How to make the bechamel sauce 

    The ingredients to make the bechamel sauce on a wooden counter.

    Before you begin to make this sauce, measure all the ingredients and finely chop ½ of a medium onion.

    We need to make a soft paste called beurre manié to make the sauce.

    Butter is being combined with a fork to make a beurre Manié.

    Using a fork, combine 5 tablespoons of room temperature butter and 5 tablespoons of all-purpose flour. “Knead” this mixture for a few minutes.

    A paste like texture in a pyrex dish.

    The final product resembles a thick paste. Set it aside while we get the rest of the ingredients ready.

    Onions are being sauteed in a saucepan.

    Heat 2 tablespoons of vegetable oil in a heavy-bottomed saucepan on medium-high.  Add the finely chopped ½ onion. 

    Sauté for a few minutes until softened. 

    The beginnings of a bechamel sauce is being stirred by a wooden spoon.

    Lower heat to medium, add 2 cups of milk and stir together for a couple of minutes. The milk should begin to steam. Do not allow milk to boil.

    The beurre marié is about to be added to the liquid ingredients in a saucepan.

    With a whisk, add the beurre manié a little bit at a time, until the sauce thickens. This should take approximately 6-8 minutes. You may or may not need to add all of the paste to thicken the sauce.

    The thickness of the sauce is indicated on the back o fa wooden spoon.

    Perform this easy test to see when your sauce is thick enough. Coat the back of a wooden spoon with the sauce. Run your finger across the back of the spoon. If the indentation remains, the sauce is thick enough. The final consistency should be that of a thick custard.

    Remove the sauce from the heat as prolonged heating time can separate the sauce.

    How to make the seafood filling

    Some of the ingredients to make Coquilles St-Jacques are on a wooden table.

    Prep and chop your vegetables before we begin to make this part of the recipe.

    Green onions and french shallots are being sauteed.

    Heat 2 tablespoons of vegetable oil in a heavy-bottomed saucepan on medium-high.  Add 3 finely chopped French Shallots, followed by the 3 chopped green onions and the 2 cloves of chopped garlic. Sauté for a few minutes.

    Add the 5-6 chopped white button mushrooms and continue to sauté until most of the moisture has evaporated. This can take about 5 minutes.

    Scallops being sauteed in a saucepan to make Coquilles St-Jacques.

    Add the thawed scallops (400 grams) and cook for 2 minutes. Notice how they turn opaque. 

    The mixture for Coquilles St-Jacques is being made in a saucepan.

    Add 340 grams of shrimp and continue to sauté for a few minutes. Add 3 tablespoons of white wine and 1 tablespoon of brandy (or cognac). Sauté for a couple of more minutes.

    The excess cooking liquid from the sauteed seafood.

    Please note that there should be a little bit of liquid in the pan. If you estimate that there is more than 1 cup of liquid, this is probably the result of the seafood not properly being thawed. Remove about half of it and set it aside. If we need it, we will add it to the end. 

    The bechamel sauce is added to the seafood mixture.

    Add the bechamel sauce to the seafood mixture and gently fold together.

    Paprika is being mixed in a seafood mixture.

    Add about ¼ teaspoon of paprika and mix. Set aside the mixture.

    How to Assemble

    Let’s begin by preheating the oven to 350°F (175°C). Place the oven grate in the top third of the oven.

    The rim of scallop shells are garnished with mashed potatoes.

    Using a star tip, pipe the mashed potatoes on the exterior rim of the scallop shells. 

    Scallop shells filled with the seafood mixture for Coquilles St-Jacques.

    Fill the interior of the 4-inch scallop shells with ½ cup of the seafood mixture. The amount will depend on the size of your shell. 

    Scallop shells are topped with mozzarella cheese and a sprinkling of paprika.

    Garnish the shells with about 2 tablespoons or 10 grams of grated mozzarella and a sprinkle of paprika.

    Bake in a preheated oven for about 10 minutes, then switch on the broiler until golden and bubbly.

    To Serve

    A dollop of mashed potato on a plate to keep the Coquilles St Jacques form slipping off.

    Place a spoonful of mashed potatoes at the center of the serving plate. Carefully place the Coquilles St Jacques firmly on the mashed potato. 

    A plate holding Coquilles St-Jacques held on its side.

    As you can see, the shell stays firmly in place even if the plate is tilted 45° degrees.

    Garnish with freshly chopped parsley and serve immediately.

    A golden cheesy crust of Coquilles St-Jacques.

    Tips

    • Use room temperature butter to make the beurre manié. Do not use the microwave.
    • Saute the vegetables and seafood in an uncovered pan allowing the liquid to evaporate.
    • If more convenient, replace the mozzarella cheese with Gruyere or Edam cheese.

    Can I use frozen seafood?

    Yes, but make sure to thaw before cooking and pat dry before using as the added moisture has the potential to create a thin sauce.

    What can I make with the leftover Seafood Sauce:

    You can make delicious Seafood Pasta.

    What can I use if I don’t have the shells?

    You can use any small, heatproof dish, like a ramekin.

    Easy seafood recipes we love

    • Lemon Garlic Shrimp
    • Pan-Seared Scallops
    • Seafood Salad
    • Seafood Pizza

    The cheesy topping of a seafood appetizer.

    Recipe inspiration

    I had the privilege of being raised in an Italian neighborhood in Montreal – backyard gardens, Sunday lunches lasting an entire afternoon; those sorts of things were commonplace.

    My family also has the privilege of living in the most multicultural country in the world. This creates wonderful opportunities to experience different cuisines.

    My sister-in-law, Angelina, would always serve this traditional french food as an appetizer on Christmas Eve. She serves her version of this fish starter as part of the annual celebration for the Feast of the Seven Fishes.

    Recently, I had the privilege of making these seafood appetizers with my good friend Carlo, a professional chef with over forty years of experience.

    Although this recipe is traditionally made with only scallops, I prefer the combination of scallops and shrimp. If you prefer, you can also use crab that is my friend’s version.

    Come and take a look at us making this recipe. Just click on the following link and be sure to subscribe to the YouTube channel as we plan to share more wonderful recipes with all of you!

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this holiday appetizer recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Coquilles St-Jacques set in a white plate on a wooden surface.

    Coquilles St Jacques

    This non-traditional recipe for Coquilles St Jacques, with scallops and shrimp, is the perfect appetizer for holiday entertaining. Impressive and delicious.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: French
    Prep Time: 1 hour 15 minutes
    Cook Time: 13 minutes
    Total Time: 1 hour 28 minutes
    Servings: 12 servings
    Calories: 274.64kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    The Bechamel Sauce: 

    • 5 tablespoons flour all purpose, 35 grams
    • 5 tablespoons butter room temperature, 90 grams
    • 2 tablespoons oil vegetable or olive
    • ½ medium onion minced
    • 2 cups milk
    • salt and pepper to taste

    The Seafood Filling

    • 2 tablespoons oil olive or vegetable
    • 3 french shallots or echalots
    • 3 green onion shallots
    • 2 cloves garlic chopped
    • 5-6 mushrooms fresh, white button, 120 grams
    • 400 grams scallops thawed and drained (if frozen)
    • 340 grams shrimps thawed and drained (if frozen)
    • 1 tablespoon brandy or cognac
    • 3 tablespoons white wine
    • 3 cups bechamel sauce
    • ¼ teaspoon paprika
    • salt and pepper to taste

    To Assemble the Coquilles St Jacques:

    • 3 cups mashed potato
    • 1¼ cups mozzarella shredded, 100 grams
    • extra paprika to garnish
    • parsley chopped fresh to garnish

    Instructions

    How to Make the Bechamel Sauce: 

    • Using a fork, combine 5 tablespoons of room-temperature butter and 5 tablespoons of all-purpose flour. "Knead" this mixture for a few minutes. The final product resembles a thick paste. This is the beurre manié. Set it aside while we get the rest of the ingredients ready.
    • Heat the oil in a heavy-bottomed saucepan on medium-high.  Add the finely chopped onion. Sauté for a few minutes until softened. 
    • Lower heat to medium, slowly add the milk and stir together for a couple of minutes. The milk should begin to steam. Do not allow milk to boil.
    • With a whisk, add the beurre manié a little bit at a time until the sauce thickens. This should take approximately 6-8 minutes. You may or may not need to add all of the paste to thicken the sauce.
    • Perform this easy test to see when your sauce is thick enough. Coat the back of a wooden spoon with the sauce. Run your finger across the back of the spoon. If the indentation remains, the sauce is thick enough. The final consistency should be that of a thick custard.
    • Remove the sauce from the heat, as prolonged heating time can separate the sauce.

    How to Make the Seafood Filling for Coquilles St Jacques:

    • Heat the oil in a heavy-bottomed saucepan on medium-high.  Add the finely chopped French Shallots, followed by the chopped green onions and the chopped garlic. Sauté for a few minutes.
    • Add the chopped mushrooms and continue to sauté until most of the moisture has evaporated. This can take about 5 minutes.
    • Add the thawed scallops and cook for 2 minutes. Notice how they turn opaque. 
    • Add the shrimp and continue to sauté for a few minutes. Add the white wine and the brandy (or cognac). Sauté for a couple of more minutes.
    • Add the white wine and the brandy (or cognac). Sauté for a couple of more minutes.
    • Please note that there should be a little liquid in the pan. If you estimate that there is more than 1 cup of liquid, this is probably the result of the seafood not properly being thawed. Remove about half of it and set it aside. If we need it, we will add it at the end. 
    • Add the bechamel sauce to the seafood mixture and gently fold it together.
    • Add the paprika and mix. Set aside the mixture. 

    How to Assemble the Coquilles St Jacques:

    • Let's begin by preheating the oven to 350°F (175°C). Place the oven grate in the top third of the oven.
    • Spoon the mashed potatoes in a piping bag, and with a large star tip, pipe along the outer edge of the shells.
    • Fill the interior of the 4-inch scallop shells with ½ cup of the seafood mixture. The amount will depend on the size of your shell. 
    • Garnish the shells with about 1-2 tablespoons of grated mozzarella and a sprinkle of paprika.
    • Bake in a preheated oven for about 10 minutes, then switch on the broiler until golden and bubbly.
    • Garnish with chopped fresh parsley.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Use room temperature butter to make the beurre manié. Do not use the microwave.
    • Saute the vegetables and seafood in an uncovered pan allowing the liquid to evaporate.
    • The mozzarella cheese can be replaced with Gruyere or Edam cheese.
    Can I use frozen seafood? Yes, but make sure to thaw before cooking and pat dry before using as the added moisture has the potential to create a thin sauce.
    What can I make with the leftover Seafood Sauce: You can make a delicious Seafood Pasta.
    What can I use if I don't have the shells? You can use any small, heat proof dish, like a ramekin.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 274.64kcal | Carbohydrates: 20.09g | Protein: 15.86g | Fat: 14.02g | Saturated Fat: 5.77g | Cholesterol: 105.22mg | Sodium: 500.91mg | Potassium: 383.94mg | Fiber: 1.51g | Sugar: 3.65g | Vitamin A: 340.95IU | Vitamin C: 15.05mg | Calcium: 159.84mg | Iron: 1.27mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!
    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: Appetizers

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      November 06, 2019 at 7:52 pm

      5 stars
      What a great appetizer to serve on Christmas Eve. Looks delicious!

      Reply
      • Maria

        November 07, 2019 at 6:49 am

        Thanks Val. Yes, it wouldn’t be Christmas without Coquilles St Jacques. Thanks for stopping by.

        Reply
    2. N Foti

      November 05, 2019 at 11:29 am

      Hi Maria,
      I enjoy your recipes very much. I also make my Coquille St-Jacques recipe. I had my mom’s scallop dishes, however they are dated and my daughter will be needing her own set of scallop dishes. Do you know any stores that carry them in Montreal? Thank you

      Reply
      • Maria

        December 12, 2019 at 5:57 pm

        Thanks so much! I have called a couple of kitchen supply places here in the city and unfortunately have had no success. I did not think it would be so hard to locate them. My suggestion would probably be to buy them online. Thanks so much for your support, appreciate it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Italian Easter Recipes

    • Braided Easter loaves on a cooling rack.
      Italian Easter Sweet Bread Recipe: Pane di Pasqua
    • A slice of ricotta pie dusted with icing sugar and decorated with a slice lo lemon.
      Ricotta Pie: Perfect for Easter!
    • Rice ricotta Easter pie in a cake stand surrounded by oranges and lemons in the background.
      Rice Ricotta Easter Pie
    • Italian Easter Grain Pie on a cake stand.
      Pastiera Napoletana: Italian Easter Grain Pie
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023