"This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!" — DOREENB
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dry bread crumbs
shredded Gruyere cheese
dry white wine
chopped fresh parsley
sea scallops, quartered
button mushrooms, sliced
Took other reviewers' advice and used mostly thick cream with just a spoon or so of mayo to make up the quantity. Apart from that, followed recipe exactly and it was fabulously good. The other half practically burst into song and said it was the best Coquilles St Jacques he'd ever had. What we both loved about it was that the balance of the wine in the sauce was perfect - sometimes restaurants use so much it's overpowering. Will definitely make again. And again. And again. Thank you.
Hubs made this for us tonite and he said unless you want this swimming in mayonnaise and cheese cut back....on EVERYTHING - except the scallops, of course. So a weak three stars as written. If he cut back on everything to get this to taste as awesome good as it did then I'd take his advice, especially since neither Gruyere nor scallops are cheap. Whatever he did this was beyond 5-star delicious and decadent. Prepared in porcelain shell dishes, this was impressive and elegant as well as lip-smacking good.
Okay, I've got this down now, I've made it a several times since my first review. Here are my changes...1/2 cup mayo, 1/2 cup light sour cream. I use Emmentaler swiss cheese melts very well and is cheaper than Gruyere. If I can't find button mushrooms I use regular sliced mushrooms. I add a little flour and water (before adding the scallops) to the sauce so it's not too runny. And very important...the bread crumbs. I use plain Panko (Japanese style) bread crumbs...so much better than the fine bread crumbs and I squeeze a little lemon juice into the melted butter and Panko crumbs. Let the casserole stand for a few minutes after removing from the oven to allow the sauce to thicken. Better than any restaurant!
Delicious! I followed the recipe the way it read the first time and modified it the next. It was unbelievably FANTASTIC this way: Bay scallops, 1/2 C. crumbled Ritz crackers and 1/3 C. Italian seasoned bread crumbs for the top, regular grated Swiss, cut the button mushrooms in 1/2 (instead of sliced ones), and cut down on the mayo slightly. Yum, yum, yum. 10 stars :)
My husband said this was the best Coquilles St. Jacques that he has ever had at home or in a fine restaurant. It is also the best I have ever made or eaten anywhere. Very rich and smooth with the wonderful nutiness of gruyere cheese. I plan to make this for dinner the next time I have good friends coming. Didn't rate it high for kids because of the onions and mushrooms. Kids don't know what's good.
The mayo taste can be overpowering. I substitute half the mayonnaise with a heavy cream or cream cheese and it is delicious. We serve it often.
I found the mayonnaise taste overwhelmed everything else in this recipe. Not something we will make again.
My husband LOVED this,,,he thought it was restaurant material! Some changes I made though. I used 6 jumbo scallops (the bigger ones I halved) because I was afraid the smaller ones would overcook and get to rubbery. I seared them, then I used a splash of apple juice in place of wine, 1 tblspn of mayo ONLY, marble cheese (that is all I had) and some parmesean. Once that all blended together, turn off the heat, add the scallops and a splash of cream....maybe 2-3 tblspns. Amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Coquilles St. Jacques
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 663
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