Coquille Saint Jacques Recipe

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold salted water (about 1 inch above potatoes). Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 15–18 minutes.

Drain and steam-dry

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat. Let them sit for 1–2 minutes to allow excess moisture to evaporate.

Mash and season

Add the butter, warm milk, salt, pepper, and nutmeg (if using). Mash until smooth and creamy (use a potato ricer or masher). Taste and adjust seasoning. Keep warm while preparing scallops and sauce.

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with salt and pepper.

Sweat aromatics

In a large skillet over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook gently until softened and translucent but not browned, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze with wine

Carefully add the white wine to the skillet and bring to a gentle simmer. Scrape any browned bits from the pan. Let the wine reduce by about half (5–7 minutes) to concentrate flavor.

Add stock and cream

Add the fish or chicken stock and simmer 2–3 minutes. Reduce heat to low and stir in the heavy cream and dry mustard (if using). Warm to a gentle simmer—do not boil vigorously. Cook until slightly thickened, about 4–6 minutes.

Poach scallops

Using a shallow saucepan (or the skillet if wide enough), add the remaining 2 tablespoons butter and let it melt into the sauce. Gently nestle scallops into the simmering cream-wine sauce in a single layer. Poach gently for 2–3 minutes per side, turning once with a slotted spoon or spatula. Scallops are done when opaque through the center and just firm (internal temp ~50–55°C / 122–131°F). Avoid overcooking.

Finish sauce

Remove scallops to a warm plate and keep covered. Raise heat slightly and simmer the sauce to reduce to a spoonable consistency if needed (1–3 minutes). Stir in lemon juice, chopped parsley, and adjust seasoning with salt and pepper to taste. Return scallops briefly to the sauce to warm through, then remove again.

Spoon a generous portion of mashed potatoes onto each warmed serving plate (divide into 4 portions). Use the back of the spoon to make a shallow well for the scallops.

Arrange 3 scallops on top of each mound of mashed potatoes. Spoon warm wine-cream sauce over and around the scallops, coating them but leaving some potato visible.

If using breadcrumbs and cheese: sprinkle breadcrumbs and grated cheese evenly over each portion and place under a hot broiler for 1–2 minutes until lightly golden and bubbly. Watch carefully to avoid burning.

Garnish with snipped chives and an extra pinch of chopped parsley. Serve immediately with lemon wedges on the side.