coques st jacques recipe

Written ByJenny Smyth Posted on
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The Best coques st jacques recipe

Coques St. Jacques is a classic French dish that has been a favorite in my household for years. It’s a delightful blend of scallops, mushrooms, and a creamy sauce, all tucked into a delicate pastry shell.

The dish originates from the Normandy region of France, where it was traditionally served in seaside towns. My family loves it because it’s a perfect balance of flavors and textures. The tender scallops, earthy mushrooms, and rich sauce create a harmonious combination that’s both comforting and elegant.

Plus, the dish is relatively easy to make, which is a big plus for a busy mom like me. It’s also a great option for those looking to incorporate more seafood into their diet, as scallops are a lean source of protein and are rich in vitamins and minerals. I often serve this dish for dinner parties or special occasions, but it’s also a hit for a cozy family dinner.

The dish is versatile enough to be served as an appetizer or a main course, making it a great option for any meal. The key technique in making Coques St. Jacques is to ensure that the scallops are cooked just right.

Overcooking can make them tough, so it’s important to keep an eye on them and remove them from the heat as soon as they turn opaque. The pastry shell should be golden brown and crispy, which adds a lovely contrast to the tender filling. I always make sure to have all my ingredients prepped and ready to go before I start cooking, as this dish comes together quickly and efficiently.

Coques St. Jacques Recipe

4.9 from 1496 votes

Coques St. Jacques is a classic French dish featuring tender scallops and mushrooms in a creamy sauce, all tucked into a delicate pastry shell.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pastry

2 cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup ice-cold water

For the Filling

1 lb fresh scallops
1 cup sliced mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/2 cup white wine
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste
2 tbsp butter
1 tbsp olive oil
1 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat your oven to 400°F.
2In a mixing bowl, combine the flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, stirring until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6The dough should be chilled but still pliable.
7While the dough is chilling, prepare the filling.
8Heat the butter and olive oil in a non-stick skillet over medium heat.
9Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
10Add the minced garlic and cook for an additional 1 minute until fragrant.
11Remove the mushrooms and garlic from the skillet and set aside.
12In the same skillet, add the scallops and cook over medium-high heat until they turn opaque and are lightly browned, about 2-3 minutes per side.
13Be careful not to overcook them.
14Remove the scallops from the skillet and set aside.
15In a mixing bowl, combine the heavy cream, white wine, Dijon mustard, and lemon juice.
16Stir until well combined.
17Season with salt and pepper to taste.
18On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
19Using a round cutter or glass, cut out circles that are slightly larger than the muffin tin cups.
20Press the dough circles into the muffin tin, making sure to press the dough up the sides.
21Divide the scallops and mushrooms evenly among the pastry shells.
22Spoon the cream mixture over the scallops and mushrooms, filling each shell to the top.
23Sprinkle with chopped parsley.
24Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
25Remove from the oven and let cool for 5 minutes before serving.
26The pastry should be crispy and the filling should be hot and creamy.

🔧Equipment

Mixing bowl
Rolling pin
Muffin tin
Non-stick skillet
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 100mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 20g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegetarian version, replace the scallops with diced zucchini or bell peppers. You can also add a pinch of nutmeg to the cream mixture for extra flavor.

Watch Video Of How Coques St. Jacques Recipe Works

Coques St. Jacques is a dish that I always find myself reaching for when I want to impress my family or guests.

It’s a versatile dish that can be served as an appetizer or a main course, making it perfect for any occasion. Leftovers can be stored in the refrigerator for up to 3 days, but they are best eaten fresh.

You can reheat them in the oven at 350°F until heated through. This dish is a great way to incorporate more seafood into your diet, as scallops are a lean source of protein and are rich in vitamins and minerals.

Its a perfect dish for family gatherings and a tasty way to incorporate scallops into your diet.

❓ Frequently Asked Questions About Coques St. Jacques

What type of scallops should I use for this recipe?

Fresh sea scallops are best for this recipe. They should be large and meaty, with a sweet flavor and firm texture. Avoid using bay scallops, as they are much smaller and have a different texture.

Can I use frozen scallops?

Frozen scallops can be used, but they may release more moisture and become tougher when cooked. If you must use frozen scallops, thaw them completely and pat them dry with a paper towel before cooking.

Can I make the pastry ahead of time?

Yes, you can make the pastry ahead of time and refrigerate it for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to use it, let it sit at room temperature for about 30 minutes before rolling it out.

Can I use a different type of mushroom?

Yes, you can use a different type of mushroom if you prefer. Cremini or button mushrooms would work well in this recipe. Just make sure to slice them thinly so they cook evenly.

Can I freeze the leftovers?

Yes, you can freeze the leftovers. Let them cool completely, then place them in an airtight container and freeze for up to 1 month. When you’re ready to eat them, thaw them in the refrigerator overnight and reheat in the oven at 350°F until heated through. The texture may change slightly upon freezing and thawing but they will still be tasty.

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