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Their parenting rule forced us (in a good way) to enjoy all kinds of dishes without lifting our noses at them. A food group that Daniel and I never had a problem with was seafood. To us, seafood was a “real treat” especially when our father was making Coquilles St Jacques!
This French dish is so scrumptious! With scallops in a lovely cream sauce made with béchamel and a ring of mashed potatoes, this is a fabulous appetizer. Depending on the size of your shells (coquilles), these can turn out to be a main course served with a green salad, drizzled with a light vinaigrette.
After the seafood and sauce mixture is done and proportionately spooned on each individual coquille, mashed potatoes are then piped around the edges. The shells are carefully transferred to the oven and baked for a few minutes until the top is nicely browned. Voilà! Your Coquilles St Jacques are done!
This elegant dish is so flavorful! As I mentioned, these can be served either as an appetizer or as a main course… it all depends on the size of your serving shells. With fresh ingredients, surprise your guests at your next event with these incredible Coquilles St Jacques!
Bon Appétit!
Here are some other elegant seafood & fish recipes for you to enjoy…
– Red Snapper en Papillote
– Scallop Pineapple Ceviche
– Fettuccine alle Vongole – Clam Fettuccine
– West Coast Smoked Salmon Chowder
– Sautéed Scallops with Beurre Blanc
– Oysters Rockefeller
– Escargot con Funghi in Vol-au-vent
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish
For ingredient amounts and much more, visit
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