Coquilles Aloyse

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound scallops, washed
  • ¾ cup milk
  • ½ cup freshly toasted bread crumbs
  • 6 mushrooms, thinly sliced
  • 8 very thin slices of lemon, halved
  • 2 garlic cloves, minced
  • 6 shallots, very finely chopped
  • 5 tablespoons finely chopped parsley
  • 1 cup butter, melted
  • Salt and freshly ground black pepper


  1. Preheat oven to hot (450°F.).

  2. If the scallops are large, cut them into smaller pieces.

  3. Scald the milk in a small pan. Add the scallops and bring the mixture to a boil. Remove from heat, cover, and let stand for five minutes. Drain, reserving the liquid. Place scallops in a covered bowl.

  4. Place one tablespoon of the bread crumbs in each of eight greased individual scallop shells. Sprinkle with enough of the reserved cooking liquid to moisten crumbs. Discard any remaining liquid.

  5. Arrange scallops over the crumbs. Place mushroom slices over the top. Place a half slice of lemon, with the rind facing in, on either side of each shell.

  6. Using a mortar and pestle, pound the garlic and shallots to a paste. Add the parsley and mix well. Add the butter and season with salt and pepper to taste. Spoon over the surface of the filled shells, making sure all the scallops are covered.

  7. Bake for five minutes, or until sizzling hot. Serve immediately.

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