Faux Coquilles Saint Jacques

Total Time
Prep 10 mins
Cook 30 mins

I am allergic to scallops (love them, just can't eat them). This is an adaptation of a recipe to use ingredients I can have. Also good if you can't get scallops.

Ingredients Nutrition

  • 1 12 lbs thick white fish such as haddock or 1 12 lbs halibut
  • 12 cup dry white wine
  • 12 teaspoon parsley
  • 12 teaspoon salt
  • 2 tablespoons grated onions
  • 14 lb mushroom, sliced very thinly
  • 6 tablespoons butter
  • 14 lemon
  • 2 cups milk
  • 3 tablespoons flour
  • 34 cup fine breadcrumbs
  • 13 cup grated cheese, american,cheddar,jack,mozzarella most types will work


  1. Cut the fish into 1" chunks being careful to remove all bones.
  2. Put the mushrooms in a small nonstick pan with 1 tbsp butter and the juice of 1/4 lemon.
  3. Cover and simmer at low heat until tender.
  4. Melt 3 tbsp butter in a pot and mix in the flour until smooth.
  5. Add the milk and cream gradually, stirring each bit until smooth.
  6. Cook until thickened.
  7. Remove from heat.
  8. Simmer the fish in the wine, parsley, onion and salt, until barely done.
  9. Be careful not to break up or overcook.
  10. Arrange the fish either in individual baking dishes, or a casserole.
  11. Top with the mushrooms, and then the sauce.
  12. Toss the breadcrumbs with 2 tbsp melted butter and mix with grated cheese.
  13. Sprinkle evenly on top of sauce.
  14. Heat 15 minutes in a 350F oven.
  15. Brown under broiler for several minutes (if required) to brown.


Most Helpful

My wife is slightly allergic to scallops so I tried this for her. We both liked it a lot!

Steingrim August 05, 2002

I, too, am allergic to scallops and try to vary the Coquilles St. Jacques recipe to accommodate me. I do prepare "Coquilles" for dinner guests, prepare the same sauce, substitute the scallops for shrimp, lobster, mahi mahi, or other thick firm fish. This recipe is an excellent variation on a popular theme. Quite simple to prepare; the flavour is lovely. I have transferred this recipe to my cook book. Thanks for the variation.

TOOLBELT DIVA May 02, 2003

Fantastic recipe. I used shrimp and crab and it turned great.

foxydarocs October 20, 2006

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