Coquilles St. Jacques au Gratin

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8-12 scallops (with shells)
  • 6-8 tablespoons dry white wine
  • 2 tablespoons


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,