Coquille St Jacques

A luxurious scallop gratin in a rich and creamy sauce from Nigel Cook
Coquille St Jacques
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tbsp olive oil or butter
  • 1/2 onion, finely chopped
  • 2 cloves garlic, crushed
  • medium handful fresh parsley
  • 8 scallops
  • 125 ml white wine, such as Chardonnay
  • 150-160 ml double cream
  • 1 good handful freshly grated cheese mixture (1/4 parmesan, to ¾ mature cheddar cheese)


1. Preheat the grill to medium. Heat the oil or melt the butter in a medium-sized pan over a medium heat. Add the onion and garlic and fry, stirring, for 23 minutes until softened and translucent. Add the parsley and season with salt and pepper. Remove the mixture from the pan with a slotted spoon and set aside, leaving any juices behind.

2. Reheat the juices in the pan. When they are very hot, add the scallops and cook them for 2040 seconds on each side until golden. Return the garlic and onion to the pan, followed by the white wine, and cook rapidly for 12 minutes until the liquid is reduced. Stir in the double cream and cook steadily until further reduced and thickened.

3. Spoon the scallop mixture into a flameproof dish and cover with grated cheese. Place the dish under the grill until the cheese is golden. Garnish with parsley and serve immediately.

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