Coquilles St Jacques Recipe

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. 

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.

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 

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.

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. Set it aside while we get the rest of the ingredients ready.

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. 

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.

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

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

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.

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

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.

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. 

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

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.

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

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

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.

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

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.

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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!

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