Coquilles St. Jacques is a classic French dish that feels luxurious and elegant, yet is surprisingly simple to prepare at home. Tender scallops, shrimp, and sweet crab meat are gently cooked in a rich white wine and cream sauce, then topped with a golden, bubbly layer of cheese for the perfect finishing touch. The result is an incredibly decadent dish with deep, savory flavors and without complicated steps or difficult technique.
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Whether you serve it as an impressive entrée or sophisticated appetizer, Coquilles St. Jacques, otherwise known as Scallops gratin, is guaranteed to be a delight! With simple ingredients and elegant presentation, this dish delivers restaurant-quality results that look as stunning as they taste.
If you're searching for a comforting, unique recipe that's both timeless and crowd-pleasing, this is the perfect choice.
If you enjoy this recipe, you may also love these delicious Air Fryer Crab Bites or Air Fryer Scallops with Lemon Cream Sauce. Looking for something to pair alongside this seafood classic? Try these tasty Air Fryer Parmesan Asparagus Fries or these simple Green Bean Bundles.
What is Coquilles St. Jacques
Coquilles St. Jacques is a classic French seafood dish traditionally made with scallops baked in a creamy wine sauce and topped with cheese before being browned. While it originated in French coastal cuisine, many Midwestern versions include shrimp and crab along with scallops. Today, it's a popular menu item at many Wisconsin supper clubs, where it's often served hot and bubbly in individual ramekins.
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Why You'll Love This Recipe
- Simple steps, impressive results - This dish looks and feels luxurious but is surprisingly easy to make, giving you restaurant-quality results without the hassle.
- A French cuisine classic - Coquilles St. Jacques is a timeless favorite known for its rich, creamy flavor and elegant presentation, making it an approachable way to try French cooking at home.
- Perfect for entertaining - Elegant enough for holidays and dinner parties, yet simple enough to prepare without stress.
- Make-ahead friendly - Assemble ahead of time and broil just before serving for an easy, no-fuss finish.
- Rich, creamy, and comforting - The combination of seafood and cheesy cream sauce creates a warm, indulgent dish that always feels special.
- Customizable seafood mix - Use what you have on hand-shrimp, scallops, crab, or a combination-making it easy to adapt to your preferences.
- Individually portioned - Served in ramekins, it feels elevated and makes plating and serving effortless, just like these delicious Air Fryer Lava Cakes, which are also perfectly portioned for an impressive dessert.
Ingredients
Gather the ingredients below to make this creamy seafood casserole!
- Shrimp, peeled and deveined - The sweet seafood flavor of shrimp pairs wonderfully with the scallops and crab. Peeling and deveining ensures simple prep and even cooking.
- Scallops - The star of this dish. Can use frozen or fresh depending on preference. If using frozen scallops, thaw them completely and pat dry so they cook properly and don't make the dish too mushy.
- White crab meat (canned) - Adds a subtle sweetness and soft texture to the dish. Canned crab is easy and accessible, while still delivering great flavor.
- Butter - The base of the creamy sauce, adds richness and velvety texture, Can use unsalted butter to better control the seasoning
- Flour - thickens sauce, forms the roux to perfectly coat the seafood
- Milk, warmed - Makes the sauce smooth, lighter than heavy cream
- Onion powder - Seasoning that add depth and enhance the overall flavor
- Gruyere cheese, grated - Melts wonderfully, creating a rich, nutty flavor that pairs perfectly with seafood
- Worcestershire sauce - Adds a hint of umami and complex flavor to the sauce.
- Hot sauce - Add subtle heat and brightness to the sauce without making it spicy
- White wine - Crucial step, don't skimp and use a great wine for the best flavor, balances the richness of the sauce, alcohol cooks off, leaving behind incredible flavor
- Parmesan cheese, freshly grated - Sprinkled on top for extra savory finish
- Chopped green onions - Add a pop of color and fresh, mild onion flavor
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Add sautéed mushrooms - Mushrooms are a classic addition to Coquilles St. Jacques and add a savory, earthy flavor. Simply sauté sliced mushrooms in butter until tender, then stir them into the sauce for a more traditional take on the dish.
- Use all scallops or all shrimp - Instead of a seafood medley, you can make this recipe with just scallops or just shrimp depending on your preference or what you have available.
- Serve in scallop shells - Coquilles St. Jacques is often served in scallop shells rather than gratin dishes. You can purchase food-safe scallop shells online for a more authentic presentation.
- Add breadcrumbs - Breadcrumbs create a delicious crispy topping. Sprinkle them over the dish along with the Parmesan before broiling for a golden, crunchy finish.
- Try a different cheese - While Gruyère is traditional, you can also use Swiss, mozzarella, or Fontina, or even a blend of cheeses for a slightly different flavor and melt.
- Add a hint of garlic - Sauté minced garlic in the butter before adding the flour for an extra layer of flavor that pairs beautifully with the seafood.
- Use half-and-half or cream - For a richer, more indulgent sauce, substitute part or all of the milk with half-and-half or heavy cream.
- Finish with fresh herbs - A sprinkle of fresh parsley or chives adds brightness and balances the richness of the creamy sauce.
How to Make Coquilles St. Jacques
Once you've gathered all your ingredients, preheat the oven to 375ºF and follow the steps below for this French seafood casserole.
- Step 1: In a large pot, over medium heat, steam shrimp and scallops until opaque. Add crabmeat and cook for one more minute. Remove from heat and set aside.
- Step 2: Melt butter in a saucepan over medium heat, then stir in flour and cook for about 30 seconds until a roux forms.
- Step 3: Slowly pour in milk, stirring constantly, and cook until sauce thickens. This will take 2-3 minutes.
- Step 4: Reduce heat to low and add salt, pepper, onion powder, and nutmeg. Stir well and let simmer for an additional 2 minutes.
- Step 5: If sauce is too thick, add a little heavy whipping cream until it reaches the desired thickness. Set aside.
- Step 6: Lightly butter four 10-oz gratin dishes, add the seafood to each and sprinkle 1 tablespoon of white wine over the top.
- Step 7: Cover with sauce.
- Step 8: Sprinkle Parmesan cheese evenly over each dish, bake for 10 minutes, then switch to the broiler at 550°F and cook for 2-3 minutes until the tops are golden brown; garnish with chopped green onions and serve.
Helpful Tips
- Don't overcook - Seafood cooks quickly and will continue cooking while the dish finishes under the broiler, so cook just until the scallops and shrimp begin to turn opaque. This makes sure they stay tender and juicy by the time the dish is finished!
- Use warm milk - It's important to use warm milk for the sauce, as it helps create a smooth texture and prevents graininess or lumps from forming.
- Use a quality white wine - A good dry white wine adds a layer of flavor to the sauce, balancing the richness of the other ingredients. Choose a wine you would enjoy drinking, as the alcohol cooks off and leaves behind great flavor - if you have some left over, it's also perfect for this Oven-Baked Muenster Chicken recipe.
- Use freshly grated cheese - Freshly grated cheese melts much more smoothly than pre-shredded cheese, leaving you with a smoother, creamier cheese layer.
- Broil just until bubbly and golden - Keep an eye on the dish as it cooks under the broiler, as it can go from perfectly bubbly to burnt very quickly.
- Choose uniform-sized scallops - Try to use scallops that are similar in size so that they cook evenly.
Recipe FAQs
Warming the milk helps it blend smoothly into the roux, creating a silky, lump-free sauce. Adding cold milk can cause the mixture to thicken unevenly and become clumpy, while warm milk keeps the texture smooth and creamy.
Yes, you can substitute the wine with a seafood stock, chicken broth, or a combination of water and lemon juice to mimic the bright flavor that wine adds to the dish.
Yes, frozen seafood works well - just make sure it's fully thawed and patted dry before cooking to avoid excess moisture in the dish.
Yes, you can use a small casserole dish instead of individual ramekins - just adjust the baking time slightly if needed.
It pairs well with homemade bread, these crisp green salad jars, or this balsamic asparagus to balance the richness of the dish.
Storage & Freezing Instructions
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 350°F until heated through, and briefly broil to refresh the golden crust.
Freezing Instructions
It's not recommended, as the creamy sauce can separate when thawed and reheated. This dish is best enjoyed fresh or refrigerated for a day or two.
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Coquilles St. Jacques
Ingredients
- 12 ounces shrimp (peeled and deveined)
- 12 ounces scallops
- 2 - 6 ounces cans white crab meat
- 2 ½ tablespoons butter
- 3 tablespoons flour
- 2 cups warm milk
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- 2 ounces grated Gruyere cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 6 tablespoos white wine
- 6 tablespoons freshly grated parmesan cheese
- Chopped green onions
Instructions
- Preheat oven to 375ºF.
- In a large pot, over medium heat, steam shrimp and scallops until opaque. Add crabmeat and cook for one more minute. Remove from heat and set aside.
- To make sauce, add butter to a saucepan over medium heat. When butter is melted, add flour, stirring continuously. Cook for about 30 seconds or until it thickens and becomes a roux.
- Slowly pour in milk, stirring constantly, and cook until sauce thickens. This will take 2-3 minutes.
- Reduce heat to low and add salt, pepper, onion powder, and nutmeg. Stir well and let simmer for an additional 2 minutes.
- Add Gruyere cheese, Worcestershire sauce, and hot sauce. Stir again.
- If sauce is too thick, add a little heavy whipping cream until it reaches the desired thickness. Set aside.
- Lightly butter four 10 oz gratin dishes.
- Add seafood to the bottom of each dish and sprinkle 1 tablespoon white wine over top.
- Cover seafood with sauce.
- Finally, evenly sprinkle parmesan cheese over each.
- Bake for 10 minutes.
- Turn oven off and turn broiler on to 550ºF. Heat for 2-3 minutes or until tops are golden brown.
- Garnish with chopped green onions and serve.
Notes
- Don't overcook - Seafood cooks quickly and will continue cooking while the dish finishes under the broiler, so cook just until the scallops and shrimp begin to turn opaque. This makes sure they stay tender and juicy by the time the dish is finished!
- Use warm milk - It's important to use warm milk for the sauce, as it helps create a smooth texture and prevents graininess or lumps from forming.
- Use a quality white wine - A good dry white wine adds a layer of flavor to the sauce, balancing the richness of the other ingredients. Choose a wine you would enjoy drinking, as the alcohol cooks off, leaving behind great flavor.
- Use freshly grated cheese - Freshly grated cheese melts much more smoothly than pre-shredded cheese, leaving you with a smoother, creamier cheese layer.
- Broil just until bubbly and golden - Keep an eye on the dish as it cooks under the broiler, as it can go from perfectly bubbly to burnt very quickly.
- Choose uniform-sized scallops - Try to use scallops that are similar in size so that they cook evenly.
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