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Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up, something my mother would only make on special occasions. She bought the scallops fresh from the local fish market, and they were always the large, luxurious kind.
My version keeps the spirit of the original but lightens it up with a few Mediterranean Diet swaps: olive oil instead of butter, milk instead of cream, and affordable frozen bay scallops, which work surprisingly well. It’s still rich and comforting, but not heavy—and easy enough to make any day of the week.
The shells I used for serving are ones I brought back from Normandy years ago, and they add a little extra meaning to this dish. But you can use ramekins if you don’t have shells—it’s just as delicious.
Ingredients
This bay scallop recipe keeps things simple, but each ingredient has a purpose—both for flavor and for nutrition. Here’s what you’ll need:
- Bay scallops – Sweet, tender, and quick to cook, bay scallops are a great source of lean protein, vitamin B12, and selenium. Frozen ones work beautifully in this recipe and are easier on the budget than larger sea scallops.
- Shallots – Milder than onions, shallots add a gentle sweetness and aromatic base. They’re also rich in antioxidants that support heart health.
- White mushrooms – Earthy and savory, mushrooms bring umami to the dish along with fiber, potassium, and compounds that support immune function.
- Dry white wine – A key part of the flavor base. It adds acidity and depth, balancing the richness of the sauce. The alcohol cooks off, leaving behind its brightness.
- All-purpose flour – Used in small amounts to thicken the sauce. You could substitute with a gluten-free flour if needed.
- 2% milk – A lighter alternative to cream that still creates a smooth, comforting sauce. It provides protein, calcium, and vitamin D.
- Olive oil – A Mediterranean Diet staple, olive oil adds richness while delivering heart-healthy monounsaturated fats and anti-inflammatory compounds.
- Whole wheat panko breadcrumbs – A light, crunchy topping that adds texture and a bit of extra fiber thanks to the whole grains.
- Fresh parsley – More than a garnish, parsley adds a burst of freshness and is a good source of vitamin K and vitamin C.
- Salt and pepper – Essential seasonings that bring everything into balance.
How to Make Healthy Coquilles St Jacques
This dish is surprisingly easy to pull together once your scallops are defrosted. Here’s how to make it:
- Cook the aromatics and mushrooms:
Sauté shallots in olive oil, then add mushrooms and a pinch of salt. Cook until the mushrooms are tender and their liquid has evaporated. - Deglaze and thicken the sauce:
Add white wine and simmer until nearly evaporated. Stir in flour, then slowly add milk, stirring until the sauce thickens. - Add the scallops:
Fold in the scallops and cook for 2–3 minutes, just until warmed through. Season with salt and pepper. - Assemble and top:
Spoon into shallow ramekins or scallop shells set on a baking sheet. Top each with a mixture of panko, parsley, olive oil, salt, and pepper. - Bake and serve:
Bake at 425°F for 15 minutes, until golden and bubbling. Serve warm.
Tips for Success
- Use frozen bay scallops for convenience.
They’re affordable and work beautifully in this recipe. Just be sure to thaw them thoroughly and pat them dry before cooking. - Don’t overcook the scallops.
Bay scallops are small and tender—just a couple of minutes in the sauce is enough. They’ll finish cooking in the oven. - Use shallow ramekins or scallop shells.
Shallow dishes help the sauce bubble and the topping crisp up. If you don’t have shells, small oven-safe gratin dishes or ramekins work just as well. Place them on a baking sheet for easy transfer in and out of the oven. - Make your layout easy.
Prepare your topping and shells while the sauce simmers, so assembly goes quickly and smoothly once the scallops are added.
FAQ
- What is Coquille St Jacques?
Coquille means “shell” in French, and Coquille St Jacques is both the name for scallops and the classic dish made with them. Traditionally, it refers to scallops served in a creamy sauce, often with mushrooms, wine, and a breadcrumb topping, presented in a scallop shell. - Can I use sea scallops instead of bay scallops?
Yes, but you’ll want to cut them into smaller pieces and reduce the cooking time slightly. Sea scallops are larger and meatier, but they’ll work just fine in this recipe. - Can I make this without wine?
The wine adds important depth and acidity, but if needed, you can use a splash of vegetable or seafood broth with a squeeze of lemon juice as a substitute. Just note that the flavor will be a bit different. - What if I don’t have scallop shells?
No problem—shallow ramekins or small gratin dishes work just as well. The key is using an oven-safe dish that allows the topping to brown nicely.
Advance Prep & Storage
- Make ahead:
You can prepare the filling up to several hours in advance. Spoon it into the shells or ramekins, cover, and refrigerate. Let them sit at room temperature for about 20 minutes before baking. Add the breadcrumb topping just before they go in the oven. - Storage:
Leftovers can be refrigerated in their shells or ramekins for up to 2 days. Reheat in a low oven (around 300°F) until warmed through. The topping may lose a bit of crispness but will still taste great. - Freezing:
Freezing is not recommended, as scallops can become rubbery after thawing once cooked and the texture of the sauce may change.
Serving Suggestions
- Appetizer or light main:
These scallop-filled shells make an elegant first course, but they also work beautifully as a light main dish—especially when served with a side of rice or a simple salad. - Try black rice on the side:
Its slightly nutty flavor pairs well with the creamy scallops, and the deep color makes for a striking plate. - Wine pairing:
A crisp, dry white wine like a Sauvignon Blanc, a Chardonnay (unoaked or lightly oaked), or a white Burgundy complements the richness of the dish without overpowering the delicate scallops. - Serve with bread (or not):
If you’re skipping the rice, a slice of rustic bread is perfect for mopping up the sauce. Something crusty and mild like a country loaf or sourdough works well. - For a festive touch:
Serve the ramekins on small plates with a linen napkin underneath and a little extra chopped parsley on top. A wedge of lemon on the side is optional—but adds a bright finish if you like a little citrus.
Try These Other Recipes
Scallops with Red Pepper Sauce
Puff Pastry Apple Tart (Tarte Fine aux Pommes)
Healthy Coquilles St Jacques
A light take on Coquilles St Jacques with bay scallops, mushrooms, and olive oil. French comfort food that fits the Mediterranean Diet.
Servings: 6
Equipment
Ingredients
- 1 lb bay scallops
- 2 tbsp extra virgin olive oil divided
- 1/3 cup shallots minced
- 8 oz white mushrooms sliced
- 1/2 cup dry white wine
- 1 tbsp all-purpose flour
- 1 cup 2% low fat milk
- 2 tbsp whole wheat panko breadcrumbs
- 2 tbsp parsley chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots and cook for 2–3 minutes, until softened and fragrant.
- Add the sliced mushrooms and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until their liquid releases and fully evaporates. The mushrooms should look lightly golden and tender.
- Pour in ½ cup of dry white wine and let it simmer until all the liquid has cooked off—about 2–3 minutes.
- Sprinkle in the flour and stir to coat the mushrooms evenly. Cook for 1 minute, just enough to take away the raw flour taste.
- Gradually add the milk, stirring constantly. The sauce should begin to thicken and lightly coat the back of a spoon after 2–3 minutes.
- Add the bay scallops and cook gently for 2–3 minutes, just until they turn opaque and are warmed through. Season with salt and pepper to taste.
- Spoon the scallop mixture into 6 shallow ramekins or scallop shells and place them on a baking sheet for easy transfer to the oven.
- In a small bowl, combine the panko breadcrumbs, chopped parsley, 1 tablespoon of olive oil, and a pinch of salt and pepper.
- Top each shell with about 1 teaspoon of the breadcrumb mixture, spreading it lightly across the surface.
- Bake for 15 minutes, until the tops are golden and crisp and the sauce is bubbling around the edges.
- Serve warm, straight from the oven.
Notes
- Scallops: If using frozen bay scallops, thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.
- Dish size: Shallow ramekins or scallop shells work best for this recipe. If using deeper ramekins, baking time may be slightly longer to heat through.
- Make ahead: You can prepare the filling and spoon it into the shells or ramekins several hours in advance. Refrigerate, then let sit at room temperature for 15–20 minutes before adding the topping and baking.
Nutrition
Nutrition Facts
Healthy Coquilles St Jacques
Amount per Serving
Calories
165
% Daily Value*
Total Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Cholesterol
21
mg
7
%
Sodium
345
mg
15
%
Total Carbohydrate
12
g
4
%
Dietary Fiber
1
g
4
%
Total Sugars
4
g
4
%
Protein
13
g
26
%
Vitamin A
155
IU
3
%
Vitamin C
4
mg
5
%
Vitamin D
0.1
µg
1
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
Potassium
404
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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I love to make these to impress my guests… Brings back all kinds of memories too…
This recipe made a dish fit to be served to royalty on a Sunday! Delicious! Amazing! Beautiful to look at before devouring! If it is possible to taste elegance, this is the recipe that delivers the feeling.