This Scallop Casserole Recipe is the decadent French seafood dish that's perfect for your holiday celebrations, dinner parties and date-nights-at-home. Grab a baguette and a beret and let's get this Parisian party started!
If you're a fan of French cuisine or have ever dined at a traditional French restaurant, you are probably familiar with the creamy baked scallop dish known as Coquille St. Jacques (pronounced "koh-keel-sahn-zhahk").
This dish is typically made with a decadent blend of cream, cognac or white wine, and herbs like shallots and parsley. The rich sauce coats the scallops, infusing them with complex, savory flavors. Then the seafood is topped with a gratin of bread crumbs and cheese, adding a delightful crunch and an extra indulgence to each bite.
What you need to make Coquille St. Jacques:
Before we take our stroll down the streets of Paris, a few notes about the ingredients. Culinary queen Ina Garten provided the inspiration for this recipe. I've made a few alterations but the flavor profile is an homage to the original.
Sea scallops: large sea scallops are my preference for this scallops recipe, but if you have access to sweet bay scallops (Ina's preference), that's a great option, as well! Dry your scallops well with paper towels before cooking. If your scallops release too much water when cooking, your sauce will become thin and runny.
Seasonings: we add salt, pepper and just a touch of curry powder to our casserole. The finished dish doesn't taste like curry at all. It offers a complexity and warmth you can't quite place. Keep in mind that this recipe involves multiple steps where we are seasoning as we go. Be sure to taste each step to ensure the finished dish is seasoned to your liking.
Sherry: Ina's recipe calls for cognac, but dry sherry is my preference here. Brandy or white wine are two other great options to add depth and flavor to your scallop casserole dish. If you prefer cooking alcohol free, skip this ingredient.
Crispy topping: gruyère, fresh bread crumbs, olive oil and flat leaf parsley make up our perfect crunchy topping. Substitute parmesan cheese for gruyère, if needed. Substitute Panko breadcrumbs for fresh bread crumbs. A buttery cracker like Ritz crackers are another option, although this will move the casserole into more of a New England style with a sweeter flavor.
Full ingredient list and measurements included in printable recipe card below.
How to make this scallop casserole:
1. Prep oven and dishes
Preheat oven to 400℉ and place four individual baking dishes on a sheet pan. Set aside.
2. Build sauce
Melt 3 tablespoons of butter over medium heat in a medium saucepan. Add flour and cook the roux for 2 minutes, whisking.
Next, add seafood stock and whisk until smooth and thickened.
Add in the cream, curry powder, 1 teaspoons salt, and ½ teaspoon black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning. Remove from heat and set aside.
3. Cook shallots and mushrooms
Heat the remaining 3 tablespoons of butter in a large sauté pan over medium-low heat. Now add the shallots and sauté for 2 minutes, until fragrant and softened. Add sliced mushrooms to the shallots and cook for about 6 minutes, stirring frequently.
Next, pour in the dry sherry (or cognac or white wine) and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and set aside.
4. Make crispy gratin topping
Combine homemade bread crumbs (or panko), fresh diced parsley, Gruyere cheese, and olive oil in a medium bowl. Toss together to moisten the crumbs. Set aside.
5. Finish sauce
Add sherry cream sauce into the pan with shallots and mushrooms and stir to combine as it's reheating. Taste and adjust seasoning.
The sauce should be a little too salty at this point. Next, place scallops in the mushroom cream sauce. Stir gently, coating the seafood in the sauce.
6. Dress and bake
Finally, divide scallops and creamy sauce among the casserole dishes.
Top each baking dish with the mushroom cream sauce, and then the bread crumb mixture. Bake for 20 minutes, until the scallops are cooked through and the sauce is bubbly.
7. Garnish and serve!
Top the bubbling, golden brown casseroles with lemon zest and diced parsley and serve with lemon wedges.
FAQ's and Serving Suggestions:
Yes, you can use frozen scallops, but make sure to thaw them thoroughly before cooking. Pat them dry with paper towels to remove excess moisture.
Fresh, dry-packed scallops, or frozen and properly thawed, are the best choice for this dish. Avoid using wet scallops or treated scallops, as they can release excess moisture when cooked. If you have questions, go to the seafood counter at your grocery store and let them know what you're looking for. Most stores like Whole Foods will have a fishmonger with good expertise who can help. Fresh scallops are highly perishable and are best consumed the same day they're purchased. If you can't find fresh scallops, high-quality frozen scallops can be a good alternative. Look for frozen scallops that are labeled as "dry-packed" or "chemical-free."
Yes! If you have food safe scallop shells, you can bake the casserole portioned into individual shells. It's a lovely way to serve the dish, and one of the best appetizer recipes for a special occasion. If you don't have scallop shells, you can use small ovenproof dishes or ramekins to bake Coquille St. Jacques, like I did in this recipe.
You can prepare the components ahead of time and assemble just before baking. I recommend that you keep the sauce, scallops, and breadcrumb mixture separate until you're ready to bake.
This French scallop dish is rich and creamy, so it pairs well with lighter side dishes like a Tossed Salad or Green Beans with Almonds to balance the flavors. Consider serving it with rice, pasta, or even mashed potatoes to soak up the creamy sauce. And, of course, a crusty baguette is always the perfect side dish.
Store leftover scallop casserole in an airtight container in the refrigerator for up to 2 days. To reheat, bake gently in 350℉ oven for about 10 minutes, until just heated through.
If you're searing scallops, a neutral oil with a high smoke point like sunflower, canola or grapeseed oil will achieve the best sear. For a saucy, baked scallop recipe like this one, the scallops bake directly in the sauce.
Scallop Casserole Recipe (Coquille St. Jacques)
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1 ¼ cups seafood stock (or clam juice)
¾ cup heavy cream
½ teaspoon curry powder
Kosher salt and black pepper
¾ cup shallots (about 3 large), finely diced
10 ounces cremini mushrooms, cleaned and stems discarded
3 tablespoon dry sherry (cognac or white wine also work)
1 ¼ cups fresh bread crumbs
3 tablespoons fresh flat-leaf parsley, minced
½ cup Gruyère cheese, finely shredded
3 tablespoons extra virgin olive oil
1 ½ pounds sea scallops, side muscles removed
Lemon, for serving
Instructions
- Preheat the oven to 400℉ and place four individual baking dishes on a sheet pan.
- Next, build the sauce. Melt 3 tablespoons of butter over medium heat in a medium saucepan. Add flour and cook for 2 minutes, whisking. Add seafood stock and whisk until smooth and thickened. Whisk in the cream, curry powder, 1 teaspoons salt, and ½ teaspoon pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and set aside.
- Heat the remaining 3 tablespoons of butter in a large sauté pan over medium-low heat. Add the shallots and sauté for 2 minutes, until fragrant and softened. Next, add sliced mushrooms to the shallots and cook for about 6 minutes, stirring frequently. Add the dry sherry (cognac or white wine) and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and set aside.
- Next, make the crispy topping. Combine homemade bread crumbs (or panko), fresh diced parsley, Gruyère cheese, and olive oil in a medium bowl and toss together to moisten the crumbs. Set aside.
- Combine sherry cream sauce with the shallots and mushrooms and stir to combine as it's heating. Taste and adjust seasoning. The sauce should be a little too salty at this point. Next, add the scallops to the mushroom cream sauce. Stir gently, coating the seafood in the sauce.
- Finally, divide scallops and sauce among the casserole dishes. Top each baking dish with the bread crumb mixture and bake for 20 minutes, until the scallops are cooked through and the sauce is bubbly.
- Garnish with lemon zest and diced parsley and serve with lemon wedges.
Notes
Use large sea scallops or small bay scallops in this recipe. Ensure your seafood is fully thawed and dried well before adding to the creamy sauce.
- Prep Time: 15
- Cook Time: 35
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: French
Gerry
I had this dish in a restaurant once and it was made with small bay scallops. It was lovely and so memorable and I was excited to try making it at home. This recipe is fabulous, and even better with sea scallops. Can't think of a thing I would change about it. Appreciated all the notes and photos!
Christina Jolam
So great to hear, Gerry! Thank you for leaving such a nice comment. I love recreating restaurant dishes at home...and I love hearing that this lived up to your memories of that dish. Happy cooking!
jill
This recipe is absolutely delightful! I have to say, I was pretty impressed with myself when I put this dish in front of the fam. Thanks for sharing the recipe!
Christina Jolam
Same here, Jill! Every time make it I feel like Julia or Ina waltzing around the kitchen. Such a dream. Thanks for coming back to leave a fantastic review! Appreciate you.