-- Shares Facebook Twitter Reddit Email Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back to the people, places and experiences of your life. Her stories take you all around the South and are accompanied with tried-and-true recipes that are destined to become a part of your memory-making as you share them with your friends and family.
Coquilles St. Jacques translates to Shells of St. James and is the quintessential baked scallop dish made famous, at least in the States, by Julia Child in the early 1960’s.
Cooked in ovenproof shells or ramekins, scallops are nestled within a rich sauce of wine, herbs and cream then topped with toasty, cheesy breadcrumbs . It is an elegant, visually appealing appetizer, luncheon option or at my house, a main for dinner, if portioned properly. This gratineed preparation for scallops fell out of fashion over the years, though, usually in favor of the current methode du jour: a simple searing.
Related This creamy and decadent baked seafood dish is the perfect meal for a dreary, rainy night Regardless of current trends, I will always have a fondness for Coquilles St. Jacques. It is a timeless, cozy classic, and one of the first scallop dishes I ever tasted — my mom’s version of it anyway.
The luxurious white sauce that defines the recipe compliments the sweetness of the scallops to perfection, b.
