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Coquilles St. Jacques

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“A la Parisienne - popular version of a traditional baked scallop recipe”

Ingredients Nutrition


  1. If using large scallops, cut into 3 or 4 pieces.
  2. In med. saucepan, cook and stir onion in butter until tender.
  3. Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
  4. Add mushrooms; simmer 2 minutes longer.
  5. Drain liquid from scallop mixture; set aside.
  6. Melt 1/3 cup butter in medium saucepan over low heat.
  7. Stir in flour.
  8. Cook over low heat until mixture is smooth and bubbly.
  9. Remove from heat; Stir in reserved liquid and cream.
  10. Heat to boiling, stirring constantly.
  11. Boil and stir for 1 minute, then add parsley.
  12. Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
  13. Heat through, stirring often.
  14. Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
  15. reserved sauce.
  16. Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
  17. Place baking dishes on baking sheet.
  18. Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
  19. Sprinkle crumbs over the tops and serve.

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