Scallop Recipes –
Coquilles Saint-Jacques

A True Classic French Recipe

After trying several complicated French scallop recipes, we created a simple, fail-proof version based on a dish I had been served in Paris at Fermette Marbeuf 1900, a stylish Belle Époque restaurant.

Creamy, flavorful and delicious, this classic will please everyone.

The simplicity of their version attracted me. Many scallops recipes for Coquilles Saint-Jacques include things like sautéed mushrooms or a ring of mashed potatoes. This version makes the best of the ingredients – just silky scallops bathed in cream with a hint of lemon.

This can be served as an appetizer (one shell) or as a main course (two shells) with a salad and crusty bread.

Our French scallop recipes come from our award-winning book – How to Cook Bouillabaisse in 37 Easy Steps: Culinary Adventures in Paris and Provence. To get all 49 recipes, and read the tales of our culinary adventures, simply order the 300-page book. It's only $19.95 and shipping is free (US, CA, Europe).

Paris Insiders Scallop Recipes Tip

Don't overcook the scallops. They should still be a bit translucent when you remove them from the pan.

Scallop Recipes – Coquilles Saint-Jacques

Scallop Recipes

6 large scallops
1 T extra-virgin olive oil
2 T butter
¼ cup unbleached flour
3 T heavy cream
1 tsp lemon juice
½ glass white wine
1 shallot, finely chopped
3 T Reggiano-Parmigiano

Cut the scallops by slicing them in half horizontally. In a non-reactive dish marinate the scallops for 30 minutes in the olive oil and lemon juice.

Drain them, dredge them in the flour, and cook them gently in 1 tablespoon of butter, for about a minute. Remove the scallops from the pan and set aside. Divide them among four shell-shaped baking dishes.

Preheat the broiler.

In the same pan cook the shallots at medium heat, in another tablespoon of butter until they are almost caramelized. Add the white wine and a few drops of lemon juice. Cook until the mixture is bubbling and reduced. Add the cream and then season with salt and pepper. Let it simmer for another two minutes until the cream has thickened.


Pour the shallot-cream mixture equally over the baking shells of scallops and grate on the Reggiano-Parmigiano. Place under a broiler at high heat until bubbling and browned, no more than 5 minutes. Serve immediately.

Serves 4 as an appetizer or 2 as main course.

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