Coquilles Saint-Jacques

There are many recipes for coquille Saint-Jacques. The best I ever tastes are the ones that my friend Ralph makes. Darn those Italians that make everything so much better than everyone else! In any case, this recipe is very good too. You may notice that this recipe has no potatoes in it. Often, coquille Saint-Jacques will feature mashed potatoes to cover the shell. However, these are not necessary. if you want to add mashed potatoes, go ahead and do that, for a little extra carbs to go with that already low-calorie meal! 


  • 3 tbsp butter.
  • 8 tiger shrimps, peeled, deveined.
  • 3/4 lb scallops.
  • 1 tbsp chopped parsley.
  • 1 cup dry white wine.
  • 2 tbsp flour.
  • 1 cup light cream.
  • 1 cup Gruyere cheese.
  • 1/4 tsp nutmeg.
  • Salt and pepper.
  • Lemon juice to taste.


  • Grease large pan with 1tbsp butter. 
  • Add shrimp, scallops, half of parsley and wine. Season well; cover and bring to a boil. 
  • Turn seafood over; let stand 3 to 4 minutes over low heat. 
  • Remove from heat and set seafood aside. 
  • Strain liquid into a bowl; set aside as well. 
  • Heat remaining butter in saucepan. 
  • When hot, add flour and mix; cook 1minute over low heat. 
  • Place reserved poaching liquid in separate saucepan. 
  • Reduce by 1/2 over medium-high heat. 
  • Stir reduced liquid into flour mixture. 
  • Add cream and remaining parsley; mix. 
  • Cook 8 to 10 minutes over very low heat. 
  • Stir in half of cheese and nutmeg; cook 2 minutes over low heat. 
  • Place seafood in sauce. 
  • Spoon mixture into individual scallop shell bowls. 
  • Sprinkle with remaining cheese and broil 4 to 5 minutes in oven.

Serve it this way, on a bed of tender greens.  It adds colour to very tasty but otherwise relatively colourless dish.