Can I use frozen scallops?

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.

Tips for buying scallops:

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."

Can I bake this recipe in scallop shells?

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.

Can I make this scallop casserole ahead of time?

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.

What to serve with Coquille St. Jacques?

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.

How to store scallop casserole?

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.

Is it better to cook scallops in butter or oil?

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)

Name: Scallop Casserole Recipe (Coquille St. Jacques)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 6 tablespoons butter, divided; 3 tablespoons all-purpose flour; 1 1/4 cups seafood stock (or clam juice); 3/4 cup heavy cream; 1/2 teaspoon curry powder; 3/4 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 1/4 cups fresh bread crumbs; 3 tablespoons fresh flat-leaf parsley, minced; 1/2 cup Gruyère cheese, finely shredded; 3 tablespoons extra virgin olive oil; 1 1/2 pounds sea scallops, side muscles removed; Lemon, for serving

Ingredients

Scale

6 tablespoons butter, divided

3 tablespoons all-purpose flour

1 1/4 cups seafood stock (or clam juice)

3/4 cup heavy cream

1/2 teaspoon curry powder

Kosher salt and black pepper

3/4 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 1/4 cups fresh bread crumbs

3 tablespoons fresh flat-leaf parsley, minced

1/2 cup Gruyère cheese, finely shredded

3 tablespoons extra virgin olive oil

1 1/2 pounds sea scallops, side muscles removed

Lemon, for serving

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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 1/2 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 1/4 teaspoon salt and 1/4 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