Coquilles Saint-Jacques has always been one of those dishes that instantly transports me to a cozy French bistro, with the warm aroma of melted cheese and rich, mushroom-infused béchamel filling the air. I remember the first time I made this scallop au gratin for a dinner party—my friends were impressed, and honestly, I was delighted by how approachable and elegant it felt to serve. It’s one of those seafood starters that feels special yet comfortingly familiar, the kind of dish that sparks conversation and makes everyone smile.
Why This Recipe Shines
- Flavor Harmony: The creamy mushroom béchamel beautifully complements the sweet scallops, while the cheesy crust adds a perfect golden finish.
- Easy Assembly: Straightforward steps make this French classic approachable for cooks at all levels.
- Texture Play: Silky sauce, tender scallops, and a crisp panko crust create a delightful contrast in each bite.
- Showstopper Finish: Baked to bubbling golden perfection, it’s a stunning starter that impresses every time.
What’s lovely about this Coquilles Saint-Jacques: French Scallop Au Gratin with Mushroom Béchamel and Cheesy Crust Recipe is how it balances richness without being heavy. The earthy mushroom béchamel has a velvety texture that coats the scallops just right, and the bubbling, golden Gruyère crust adds a gorgeous color and crunch that’s impossible to resist. Plus, it’s a perfect dish for cooler evenings or special occasions when you want to treat yourself without spending hours in the kitchen.
Don’t worry if you’ve never tried making scallops au gratin before—I’ll walk you through each step carefully, sharing tips to get that ideal golden crust and ensure the scallops stay tender. With simple ingredients and a bit of patience, you’ll be well on your way to mastering this classic French starter. Ready? Let’s dive in!
Ingredients You’ll Be Working With
I find it easiest to measure ingredients precisely for this Coquilles Saint-Jacques: French Scallop Au Gratin with Mushroom Béchamel and Cheesy Crust Recipe to get that perfect texture and flavor balance. You’ll find all exact amounts handy in the printable recipe card below.
- Medium raw scallops: The star of the dish—choose fresh or fully thawed for tenderness.
- Cooking salt/kosher salt: Essential for seasoning the scallops and sauce evenly.
- Unsalted butter: For sautéing mushrooms and enriching the béchamel and crust.
- Eschalot (shallot): Adds mild sweetness and depth to the sauce.
- White mushrooms: Provide earthy flavor and meaty texture in the béchamel.
- Plain flour (all-purpose): Thickens the mushroom béchamel to just the right consistency.
- Hot milk and thickened cream (heavy cream): Use a mix for richness without heaviness in the béchamel.
- Black pepper & ground nutmeg: Warm spices that subtly enhance the sauce’s flavor.
- Panko breadcrumbs: Light, crispy crumbs that create the perfect cheesy crust.
- Gruyère cheese: Melts smoothly with a nutty richness ideal for gratins.
Can’t find some ingredients? No worries. You can swap Gruyère with Swiss or Emmental cheese, regular breadcrumbs instead of panko, and use shallots or mild onions. Just aim for fresh scallops and keep the béchamel creamy and pourable for best results.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Oven-safe ramekins: Ideal for even cooking and showcasing the dish.
- Medium saucepan: For making the mushroom béchamel sauce smoothly.
- Mixing bowl: To combine cheesy crust ingredients evenly.
- Sauté pan: For cooking mushrooms and shallots until tender.
- Box grater: To shred cheese finely for a perfect melt.
- Basting spoon or small spatula: Helps spread the béchamel and crust uniformly.
- Paper towels: For patting scallops dry—key for a good sear and less water in the sauce.
How to Make Coquilles Saint-Jacques: French Scallop Au Gratin with Mushroom Béchamel and Cheesy Crust Recipe
Let’s get started. Follow these clear steps to prep your scallops, craft a luscious mushroom béchamel, assemble, and bake your Coquilles Saint-Jacques to golden perfection. Keep an eye on your oven toward the end—the crust should be a bubbly, deep golden brown.
- Preheat the oven: Set your oven to 200°C (400°F) or 180°C (350°F) fan-forced so it’s ready for a beautiful bake.
- Prepare the scallops: Pat them dry with paper towels to avoid extra moisture. Remove the side muscle (“foot”) if you spot it—it can get chewy. Depending on your scallop size, halve or cut into thirds for even cooking.
- Make the cheesy crust: In a bowl, mix panko breadcrumbs, melted butter, shredded Gruyère, and a pinch of salt. Set this aside so the flavors marry while you work on the sauce.
- Cook mushrooms and shallots: In a medium pot over medium heat, melt butter and sauté finely diced shallots and diced mushrooms for 4–5 minutes until soft and fragrant.
- Make the mushroom béchamel: Stir in flour and cook for about 30 seconds—it’ll look pasty. Gradually whisk in hot milk and cream until smooth and without lumps. Season with salt, pepper, and a pinch of nutmeg. Cook until small bubbles appear, then remove from heat—it should be pourable and silky.
- Assemble the dish: Season scallops with salt and divide into four shallow ramekins. Pour all the mushroom béchamel over them, filling all spaces evenly. Flatten the surface gently.
- Add the cheesy crust: Sprinkle the prepared crust evenly to cover the top right to the edges—this ensures a crispy, golden crust all around.
- Bake: Place ramekins on a baking tray and bake for 20 minutes. The top should be golden brown and bubbly. If you like, you can broil for 1–2 minutes at the end for extra color—just watch closely!
- Rest and serve: Let the ramekins sit for 2 minutes after baking. This helps the sauce settle and results in a perfect digging temperature and texture.
Kitchen Wisdom
- Tip 1: Dry scallops thoroughly before cooking to avoid watery sauce and ensure better flavor concentration.
- Tip 2: Use a mix of milk and cream in your béchamel for a creamy but not overly heavy sauce.
- Tip 3: Choose shallow ramekins for even cooking and a larger, crispier cheesy crust surface.
- Tip 4: Rest your baked dish briefly—this lets the sauce thicken and flavors meld perfectly before serving.
How to Serve
Flavor Boosters
Try finishing your Coquilles Saint-Jacques: French Scallop Au Gratin with Mushroom Béchamel and Cheesy Crust Recipe with a sprinkle of fresh parsley or a squeeze of lemon juice just before serving. A tiny dusting of smoked paprika or a few drops of truffle oil can amp up the flavor dramatically if you’re feeling fancy.
Perfect Pairings
This dish pairs beautifully with crisp, lightly oaked white wines like a Chardonnay or a Sauvignon Blanc. For sides, a fresh salad with a citrus vinaigrette or steamed green vegetables adds a refreshing contrast to the creamy scallops. Crusty French bread is perfect to mop up the luscious béchamel sauce.
Presentation Touches
Serve in individual ramekins for a charming, elegant touch, especially for dinner parties. Garnish each with a small sprig of fresh herbs or edible flowers to brighten the plate. If you want to gift it or serve for a crowd, bake in large gratin dishes but keep an eye on baking times to avoid overcooking.
Variations & Easy Swaps
- Use dairy-free butter and cream substitutes to make this recipe vegan-friendly.
- Add finely chopped fresh tarragon or chives to the béchamel for herbal brightness.
- Swap scallops for shrimp or lobster meat if preferred for a different seafood twist.
- Use Parmesan or aged Cheddar instead of Gruyère for a sharper cheesy crust.
- Include a splash of white wine in the béchamel for added acidity and complexity.
Make-Ahead, Storage & Reheating
- Assemble ahead up to the cheesy crust step; cover ramekins tightly and refrigerate for up to 24 hours before baking.
- Store leftovers in airtight containers in the fridge for up to 2 days.
- Reheat in a 180°C (350°F) oven fan-forced for about 15 minutes to warm through and crisp the topping back up.
- Freezing isn’t recommended, as the creamy béchamel may separate and affect texture upon thawing.
FAQs
- Can I use frozen scallops for Coquilles Saint-Jacques? Yes! Just make sure they’re completely thawed and patted dry before cooking to maintain good texture and flavor.
- What can I substitute for Gruyère cheese? Swiss, Emmental, mild Cheddar, or Monterey Jack are great alternatives that melt well and provide a tasty crust.
- Is it necessary to remove the side muscle from scallops? It’s edible but often chewy, so removing it helps ensure a tender bite and better dish quality.
- Can I prepare Coquilles Saint-Jacques in advance? Yes, assembling up to just before baking is fine. Store covered in the fridge, then bake fresh when ready.
- Why is the béchamel sauce thinner than usual? This thinner, more pourable béchamel spreads evenly around the scallops and bakes into a creamy sauce without being too heavy.
Coquilles Saint-Jacques: French Scallop Au Gratin with Mushroom Béchamel and Cheesy Crust Recipe
Coquilles Saint-Jacques is a classic French scallop au gratin starter featuring sweet scallops baked in a creamy mushroom béchamel sauce, topped with a golden cheesy crust. This elegant yet comforting dish is perfect as a seafood appetizer and combines the richness of cream, the earthiness of mushrooms, and the delicate flavor of scallops for a luxurious and easy-to-make entrée.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetiser
- Method: Baking
- Cuisine: French
Ingredients
Scallops
- 220g / 7 1/2 oz medium raw scallops
- 1/4 tsp cooking salt / kosher salt
Mushroom Béchamel Sauce
- 30g / 2 tbsp unsalted butter
- 1 eschalot (shallot), finely diced
- 200g / 7 oz white mushrooms, diced 8mm / 1/4″
- 2 tbsp plain flour (all-purpose)
- 1/2 cup hot milk (preferably full fat but lite milk works too)
- 1/2 cup hot thickened cream (heavy cream) or any full fat cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 pinch ground nutmeg
Cheesy Crust
- 3/4 cup panko breadcrumbs
- 50g / 3 tbsp unsalted butter, melted
- 50g / 1/2 cup Gruyère cheese, shredded
- 1/8 tsp cooking salt
Instructions
- Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced) to prepare for gratin baking.
- Prepare Scallops: Pat scallops dry with paper towels, remove the chewy side muscle (foot), and set aside. For medium scallops, slice in half for even cooking.
- Make Cheesy Crust: In a bowl, combine panko breadcrumbs, melted butter, shredded Gruyère cheese, and a pinch of salt. Mix well and set aside.
- Cook Mushroom Béchamel: Melt butter in a medium saucepan over medium heat. Add the finely diced eschalot and diced mushrooms. Stir regularly and cook for 4-5 minutes until mushrooms are soft.
- Add Flour: Sprinkle in the plain flour and stir continuously, cooking for 30 seconds until the mixture looks pasty.
- Add Liquids & Season: Gradually pour in hot milk and cream, stirring constantly to create a smooth sauce. Season with salt, black pepper, and a pinch of nutmeg. Allow to simmer gently until small bubbles form, cooking for about 30 seconds, then remove from heat.
- Assemble Ramekins: Season the scallops lightly with salt and distribute evenly among 4 shallow ramekins (~11cm diameter, 2.5cm deep). Cover scallops generously with the mushroom béchamel sauce, filling all gaps and smoothing the surface.
- Add Cheesy Crust & Bake: Sprinkle the prepared cheesy breadcrumb mixture evenly over each ramekin to ensure a golden crust without empty spots. Place ramekins on a baking tray and bake for 20 minutes until the crust turns golden and bubbly.
- Rest & Serve: Let the baked coquilles rest for 2 minutes before serving to allow the sauce to thicken slightly and develop perfect texture. Serve warm and enjoy!
Notes
- Scallops: Use about 50-55g per person. Small scallops are best kept whole, medium scallops sliced in half, and large scallops cut into thirds for even cooking.
- Remove the little side muscle (foot) from scallops if present, as it becomes chewy when cooked.
- Use panko breadcrumbs for a lighter, crispier crust. If unavailable, substitute with regular breadcrumbs.
- Gruyère cheese is preferred for its excellent melting quality and rich flavor. Swiss cheese or mild melting cheeses like Cheddar or Monterey Jack can be used as alternatives.
- The béchamel sauce is deliberately thinner than classic, using less flour and a half-and-half combination of milk and cream for richness without heaviness.
- Flat, shallow ramekins produce the best results and a generous golden crust. Adjust ingredient amounts if using larger or differently shaped dishes.
- Resting the dish for a couple of minutes after baking allows the sauce to settle and prevents it from being too runny.
- Leftovers keep for up to 2 days refrigerated. Reheat in the oven at 180°C / 350°F fan for 15 minutes to restore crust crispness. Freezing is not recommended as the sauce may split.
