Scallops in White Wine [coquilles Saint Jacques]

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“the best recipe for this classic dish EVER --”

Ingredients Nutrition


  1. Bring to a boil 1-1/2 cups dry white wine [pinot grigio is good] with a bouquet garni. Add 2 lbs. scallops and 1/2 tsp salt [or to taste] and simmer the scallops for 3 minutes, or until they are tender. Drain the scallops, reserving the broth and discarding the bouquet garni. And cut the scallops into fine pieces.
  2. Clean and chop 1/2 lb. fresh mushrooms. Put them i n a saucepan with the chopped shallots [or small onion] and 2 T. each of butter and water, 1 T. of the finely chopped parsley and 1 t. lemon juice. Cover the pan and simmer the mixture for 10 minutes. Strain it and add to the wine broth.
  3. Melt 1/4 cup butter in the saucepan and add 1/4 cup flour and stir the roux until it is well-blended. Add gradually the combined hot broths.
  4. Correct the seasonings adn stir in the finely chopped scallops, shallots and mushrooms.
  5. Fill scallop shells or ramekins [or au gratin dish] with the mixture, piling high in the center. Sprinkle with bread crumbs [or Panko] and dot with butter. Brown in ia hot oven of 400 degrees or under the broiler.
  6. Can be served with french bread, rice or TINKYADA organic brown rice pasta noodles.

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