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French Coquilles Saint-Jacques with White Wine Cream Sauce

Name: French Coquilles Saint-Jacques with White Wine Cream Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 16 large sea scallops, cleaned and patted dry; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 1 tablespoon shallots, finely chopped; 1 cup dry white wine; 1 cup heavy cream; Salt and white pepper, to taste; Pinch of freshly grated nutmeg; 1/2 cup breadcrumbs; 1/4 cup grated Gruyère cheese; 1 tablespoon unsalted butter, melted; 1 tablespoon chopped fresh parsley; Lemon wedges, for serving; Fresh parsley sprigs

A sophisticated and luxurious seafood dish, perfect for romantic dinners or special occasions.

4.3(195 reviews)

·By Ethan Brooks·August 12, 2025

French Coquilles Saint-Jacques with White Wine Cream Sauce — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Scallops

For the White Wine Cream Sauce

For the Gratin Topping

For the Garnish

Nutrition

Per serving

Calories: 517 kcal
Protein: 25 g
Carbs: 19 g
Fat: 40.75 g
Fiber: 0.5 g

Whole recipe

Total

Calories: 2068 kcal
Protein: 100 g
Carbs: 76 g
Fat: 163 g
Fiber: 2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
16 large sea scallops cleaned and patted dry	400	80	16	6	0
2 tablespoons olive oil	240	0	0	28	0
Salt and freshly ground black pepper to taste	0	0	0	0	0
2 tablespoons unsalted butter	200	0	0	22	0
1 tablespoon shallots finely chopped	5	0	1	0	0
1 cup dry white wine	200	0	5	0	0
1 cup heavy cream	800	5	7	86	0
Salt and white pepper to taste	0	0	0	0	0
Pinch of freshly grated nutmeg	6	0	1	0	0
1/2 cup breadcrumbs	200	6	44	2	2
1/4 cup grated Gruyère cheese	110	9	1	8	0
1 tablespoon unsalted butter melted	100	0	0	11	0
1 tablespoon chopped fresh parsley	1	0	0	0	0
Lemon wedges for serving	5	0	1	0	0
Fresh parsley sprigs	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Scallops

1
Season scallops
Season scallops lightly with salt and black pepper.
2
Rest at room temperature
Set aside at room temperature while preparing the sauce.
3
Pat dry
Pat dry again with paper towels right before cooking.

Preparing the White Wine Cream Sauce

1
Sauté shallots
In a saucepan, melt butter over medium heat and sauté shallots until soft.
2
Reduce wine
Add white wine and simmer until reduced by half.
Tip: Use a high-quality white wine for the best flavor. Do not over-reduce the sauce; it should be creamy, not too thick. Reduce over medium heat for about 5 minutes.
3
Finish sauce
Stir in heavy cream, nutmeg, salt, and white pepper; simmer to thicken.

How to Make French Coquilles Saint-Jacques with White Wine Cream Sauce

Total time: 2 h · Yields 4 servings

1
Sear scallops
Heat olive oil in a pan over medium-high heat; sear scallops for 2-3 minutes per side until golden brown.
2
Make gratin topping
Mix breadcrumbs, Gruyère cheese, melted butter, and parsley; set aside.
3
Combine and bake
Place seared scallops in a baking dish, cover with sauce, sprinkle with gratin topping, and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.