Coquilles St. Jacques (Scallops in Cream)

This naturally-gluten-free French classic makes an exquisite first course or main course. You can serve the scallops in scallop shells, as I did, or in ramekins or even a shallow baking dish. Just make sure your baking dish is broiler-proof.
Scallops Shells at Amazon: amzn.to/38yNyQY
Printable Recipe: www.agardenfor...
Ingredients:
1 lb bay scallops
1/2 to 3/4 cup dry white French vermouth
1 generous tablespoon minced scallion (white part), onion, or shallot
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 heaping tablespoon cornstarch blended with just enough cold water to make a smooth slurry
1/4 teaspoon paprika
Shredded Swiss cheese -- a small sprinkling for each serving

[@kristinegoetsch8009]

I love how you demystify what I always assumed was a complicated dish. I love scallops so this is right up my alley!

[@siboneypeltier2307]

Brought back beloved memories of my mother, when she hosted a dinner party, that was her first hors d'oeuvre, wish I had appreciated her wonderful charm and hostess demeanor, I can only try and copy with the aid of your charming videos, cheers!

[@MelanieFayJohnson]

How delicious....My Mama bought her shells in the 1950's....she cut an orange circle/ slice, took the fruit from the center of the circle/ring and placed the scallpo shell atop the orange rind/circle/slice..it kept the shell still as one ate from it. Your idea of the crumpled foil for baking is great. Thank you for sharing this recipe. I have Mama's shells and plan to get them out and prepare Coquilles St. Jacques soon. All the best...Melanie Fay

[@yvonnejones8286]

I love this dish, but it’s been ages since I’ve eaten it. Thank you for your wonderful instruction. And, you are my favorite chief on KZbin. 🥰

[@margaretm.7079]

That's a unique twist of scallops.

[@JulianChild]

Thank you, Kevin.I've been stressing over the timing of my NYE dinner and what I took away from this is that I can make it in the morning before spooning it into my sheels and broiling. I'll be using the traditional potato border but this is the appetizer to my Beef Wellington dinner and I want everything as made-in-advance as possible. It's horrible to have people over for dinner and get stuck in the kitchen ... although this couple does like to watch and learn. Regardless, I don't want dinner at 10PM and that has happened on previous NYEs. PS You can level those shells on a plate with a pile of course salt. Also, Gruyere is a very nice cheese to use.

[@kevinleejacobs1364]

I agree with you -- there's nothing worse than being trapped in the kitchen when guests arrive! You can absolutely assemble the Coquilles St. Jacques in the morning, and then pop it under the broiler shortly before serving time. A thick bed of coarse salt should suffice for leveling the shells if you don't wish to use aluminum foil. Enjoy, and happy NYE to you and yours!

[@katesinclair2645]

I'm running to the fish market for scallops right now. This looks amazing. Thanks for another fantastic recipe.

[@mariabanholzer5960]

J'aime beaucoup coquilles St.Jacques!🥰⭐☀️💫🌟✨🌙

[@mariannejadlowski3270]

Coquilles St. Jacques are a wonderful filling for crepes. You can sprinkle the cheese on top of the crepes. Delicious!

[@nancydussault8427]

Often Times coquilles St-Jacques are served with mash potato all around the Shell, and in restaurants they use a Tiny dollup of mash potato under the Shell to stabilise them before cooking them un the oven👌🏻

[@susanprice7202]

I love this recipe and how you explained it so effortlessly! Always enjoy seeing your Fiestaware dishes! Thank you for sharing!

[@annesoper911]

I have larger scallop shells and I pipe creamed potatoes around the rim of the shell and then fill etc.Great recipe.

[@tdioxin2658]

OMG, this was our Christmas eve appetizer growing up in Quebec! Then of course the Tourtiere with a simple green salad, and Yule log for dessert ! Thank you very much for bringing me back to my happy childhood! 💕 And btw, your pronunciation is perfect! 🙂

[@jeannecooke4862]

Love the dish ... condolences regarding Tiger ... My 18 year old cat just passed recently, she could have been twin to your Tiger.

[@gatamadriz]

My mother always served her coquilles in the shell with either gruyere or a sharp supermarket Swiss. My mother also sprinkled bread crumbs on top. Delish!

[@sandratalbert9578]

Watching this 5/23. Love scallops but have never prepared them. Seems like a recipe I just must try as you made it seem doable. Thanks!

[@HeismyShepherd1]

Although I've never had Coquilles St. Jacques, I love bay scallops!! This is one recipe I will definitely have to try. It sounds simple but looks luscious! Thank you so much for this one, Kevin.

[@lisaray9404]

Seafood of most kind is always a food I look forward to enjoying. Thank you for making this and sharing your recipe! I also like oysters Rockefeller, but I will definitely give this dish a go! Thank you again! 😊💖🙏

[@carolavant3778]

Thank you for another great recipe! I may go scalloping this year, and this will be delicious!

[@nlbhaduri]

YOU, sir, are the sunshine of our lives! Thanks for sharing your wonderful recipes and your magical life with us! Lucky Mr Fox!

[@pettytoni1955]

I need to make this for my mother!

[@sallyrucker8990]

I love colloquies St Jacque. I usually add mushrooms and a dash of tarragon to my sauce. Yours looks truly delicious!

[@joavkof]

Kevin is in his Jammies. How sweet

[@barbaralee5696]

What an elegant dish! Love the foil hack on the baking sheet. Thanks for a great recipe. Love your videos.

[@ronmetz9382]

YEP. they are great and always a hit.

[@jeanjennings5712]

A really classy presentation! This looks delicious and would be a real showpiece at a dinner party. Love the tips about the scallop shells too, Kevin. I hope your entire household is doing well. Sending greetings from Arizona. PS hope the foot is healing nicely too!

[@louisecroft1914]

I love seafood , you made me drool 😁

[@ninashelley5044]

Going to try this.

[@mwinchester66]

That looks delicious!!

[@virginiazequeira6258]

I just love bay and sea scallops.

[@youknowthatgirl8710]

Enjoying this video, if I ever have company I want to make this ! Putting this video ( like most of your others ) in my saved folder ! Thank you !!

[@dollygutz8418]

yummy yummy

[@MelaniaT-r6m]

Buying some clam shells now.

[@maryanncunningham3440]

How about Gruyère cheese. I believe it’s a nice melting cheese and it fits in the French theme. Thanks for sharing. I love your recipes.🥰

[@Tiffany-vj1tv]

Hi Kevin, so glad to see you and another video! Hope you and your family had a lovely holiday! ❤️ have a safe New Years! can't wait to see all you come up with for 2021 😊 many blessings xxxxx

[@lindacarey7578]

Mmmmm!

[@heatherlinton6927]

You've done it again Kevin another superbly presidented delicious looking meal.... My kind of food 👌enjoyed the shared time with you 🤗👏

[@tanyamiller6275]

Nice

[@jackfahey4610]

I’ve never had it without mushroom duxelles underneath

[@katrinlausch3078]

Great like usual. 😉 Sorry to ask you here but I am pretty curious to find out how your little kitty is doing? Will there be an update someday? The rescue really touched my heart. Regards from Berlin

[@kevinleejacobs1364]

Binky is thriving! Hard to film an update as she's constantly on the move.

[@katrinlausch3078]

Thank you that is amazing and all I need to know ❣️

[@sherilynpeters6459]

Looks fabulous. I was wondering about Binky too.

[@vickikroll9570]

Looks delicious!

[@Phantasmziggy]

Small portions, no mashed potatoes along the rim, I prefer it the classic style

[@KS-ts3le]

I am watching this elegant meal, while I am having a boring dish of pasta with sour cream.

[@jeanjennings5712]

Pasta and sour cream doesn't sound at all boring! I hope you enjoyed it!

[@sandyhopper6619]

My husband & I love scallops! This will be great to serve for New Years Eve. I have one question. If you pull the prepared dish from the fridge and then immediately broil it, it seems like it would take longer than 90 seconds under the broiler to reheat the scallops.Am I missing something? BTW, I have THE SAME shells!

[@kevinleejacobs1364]

Hi Sandy - You could let the chilled dish come to room temperature then broil, or just allow extra time under the broiler. So glad you have the shells -- they are so much fun to use!

[@mariabanholzer5960]

Thank you, i would like to eat them with you ...🤗

[@texasjewelz5470]

QUESTION: If you take these out of the fridge and only put them in the oven broiler for 90 seconds, how can the scallops be so hot, temperature wise? I missing something?

[@laurafitzgerald3293]

What about including fresh mushrooms???

[@deniseharrell6176]

Could you make this with largely diced sea scallops, or is that a different dish, or just plain wrong??

[@dannawilson6202]

Just saw this video and was thinking a lite springling of panko.

[@catherinetrollip1311]

I do like the way you make the food in the shells were do you get the shell ❤❤❤in the shop

[@amandaslaven4574]

I asked the fishmonger if they had any and they had a ton from processing the large scallops themselves. For me it was $0.50 per shell :)

[@valpotter3660]

I have made these for years. Always lay on a bed of mashed potatoes.

[@sandrabullock9419]

Hi Kevin, found your link 2 weeks ago and am so enjoying, watching your videos. Am an avid foodie myself, and love your presentations, simplifying the techniques, the variety of recipies supplied - Blinky - I am writing from NZ, thankyou for inviting us into your home. Off to the supermarket now to buy some Scallops. Cheers Sandra

[@ShopandOpine]

Easier to use rock salt I in the baking pan. It can then be used as a base in a smaller dish to stabilize the shells.

[@stephenchudds9392]

This is by far the best thing to eat at Montreal Expo.

[@WanderingNature]

💜looks Amazing🌸💜