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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Coquilles St. Jacques au Gratin


  • 2 lbs scallops
  • 1 cup regular strength chicken broth
  • ¼ cup butter
  • ¾ lb mushrooms, sliced
  • 1 tbsp lemon juice
  • 1 large onion, finely chopped
  • 6 tbsp flour
  • ½ cup whipping cream
  • tsp ground nutmeg
  • 1 ½ cups shredded swiss cheese
  • ¼ cup minced parsley, lightly packed


In a pan, combine scallops and 1 cup of broth and bring to a boil; reduce heat, cover and simmer gently for about 5 minutes or until scallops are just opaque through. Remove from heat; let scallops cool in liquid. Drain cooled liquid into a measuring cup. Add broth to make 2 cups liquid. Cover scallops and chill.

In a frying pan, melt 2 tbsp butter and add mushrooms and lemon juice. Cook, stirring until mushrooms are golden brown and all liquid is evaporated. Pour into a small bowl and set aside.

To frying pan, add remaining 2 tbsp. butter and onion. Cook over medium-high heat, stirring until onion is soft but not browned. Stir in flour and cook until bubbly. Remove pan from heat, using a wire whisk, gradually stir in reserved scallop liquid. Return to heat and bring to a boil, stirring; cook until thickened, about 10 minutes). Add mushroom mixture, cream, nutmeg and 1/2 cup cheese; stir until blended. Cover sauce and chill.

When sauce is cold, stir in scallops along with parsley and salt to taste. Divide scallop mixture equally among 4-6 individual 2-cup ramekins or shells (commercially prepared for baking). Sprinkle remaining cup of cheese evenly over top. Cover and chill until ready to bake. (Up to 24 hours). Preheat oven to 400 degrees. Bake, uncovered, until bubbly and edges are beginning to brown, about 12-15 minutes. Makes 4-6 servings.


scallops chicken broth butter mushrooms lemon juice onion flour whipping cream nutmeg swiss cheese parsley