Coquilles St. Jacques

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A rich and elegant baked seafood dish featuring shrimp, scallops, and crab in a creamy Gruyère cheese sauce, finished with Parmesan and broiled until golden and bubbly.

Prep Time20

Cook Time13

Total Time33

Course: Main

Cuisine: American

Keyword: Coquilles St. Jacques

Servings: servings

Calories: 261kcal

Author: Sara

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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