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How to Make Coquilles Saint-Jacques

Chef John

"For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light."
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50 m servings 374 cals
Original recipe yields 4 servings


  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
  2. Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
  3. Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
  4. Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
  5. Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
  6. Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 16
  1. 21 Ratings

Most helpful positive review

Fun to make and delicious to eat. Instead of lemon zest, I added a couple dashes of lemoncello to the sauce (from the glass that I was sipping, of course!) Magnificent!! Will definitely make...

Most helpful critical review

This recipe was OK....but a lot of dirty pans were created, and it required a lot of steps. Certainly not an easy recipe to make; taste was fairly good, but nothing to write home about -- or ra...

Most helpful
Most positive
Least positive

Fun to make and delicious to eat. Instead of lemon zest, I added a couple dashes of lemoncello to the sauce (from the glass that I was sipping, of course!) Magnificent!! Will definitely make...

There are a lot of steps to this recipe but it is so worth it. The sauce is amazing - you have to do it anyway ! I did make it the day before because of the complications and it work really well...

This was absolutely wonderful for a Valentine's dinner with my DH. I did not change a thing. The flavors melded perfectly with main star of the dish, the scallops. This is a keeper.

One of my favorite scallop dishes, I had not made them in years, but after I bought a large bag of beautiful frozen scallops, I had to revisit the recipe, it didn't disappoint.

Awesome wonderful, I got rave reviews for this one. Make sure you have the full 10 inch distance when broiling I did not and it was almost a disaster

These were incredible. Yes, they were a bit involved to make, but that was fun and the results were entirely worth the effort. I loved them, my husband loved them and our guests loved them! ...

My Wife and Mother In Law made this for me as a surprise knowing that I love this dish (and most anything Scallops). To put it simply..........It is the BEST I have ever had and our entire fami...

I wouldn't change a thing. This recipe is magic!