Rich and Creamy Coquilles St. Jacques

"A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - I like to taste 'bites' of mushrooms. This is from Pol Martin, a well-known Canadian chef."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Nif_H photo by Nif_H
photo by Nif_H photo by Nif_H
Ready In:




  • With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
  • When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
  • Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
  • Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.

Questions & Replies

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  1. Dr. Jenny
    Fantastic recipe! DH and I enjoyed every bite. I used bay scallops, which worked well and slightly more mushroom than called for (6 oz portobella). I served over mashed potatoes as another reviewer suggested. This was so flavorful! It is going into my keeper file. Thanks!
  2. BarbiCutie
    This is a superb seafood dish, and I loved evrery bite!
  3. Tea Jenny
    Hi there, I finally got round to making this and it was definitely worth the wait I have never cooked scallops before or tasted them and I was surprised how sweet they are. The only scallops I could get were small ones and were frozen but they must of been good quality as the taste was very good. I chopped my mushrooms and shallot small and seasoned with lemon pepper, I served it with bow pasta and the two went well together. Well I bought two bags of scallops so I will most definitely be making it again. Thank you for a very nice recipe. Made for PAC Spring 2010
  4. Nif_H
    Wow! This had the biggest and best review from my hubby that I have ever heard! I served this on piped mashed potatoes and it was divine. The sauce was exquisite and next time I would make it in individual casseroles so I don't waste any of it. This was very easy as wellI made this for my Teammate for ZWT5. Thanks!!!
  5. marpapaleo
    fantastic, best ever. Easy to make.I added a mashed potato topping with a sprinkle of paprika.



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