Coquilles St. Jacques au Gratin

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 8-12 scallops (with shells)
  • 6-8 tablespoons dry white wine
  • 2 tablespoons butter
  • paprika
  • salt and freshly ground black pepper
  • 6 ounces mushrooms, and 2 ounces onion and shallot, finely chopped and softened in butter
  • 1 tablespoon finely chopped parsley
  • 2-4 tablespoons reduced velouté sauce
  • freshly grated parmesan
  • breadcrumbs and melted butter


Wash and trim scallops. Drain. Simmer scallops and coral for 5 minutes in dry white wine and butter, flavoured with paprika, salt and freshly ground black pepper. Add mushrooms, onion and shallot mixture, and finely chopped parsley. Moisten with reduced Velouté Sauce; correct seasoning. Garnish cleaned scallop shells or individual heatproof dishes with this mixture. Sprinkle with grated cheese, breadcrumbs and melted butter, and put under the grill until brown.