Dinner

Coquilles Saint-Jacques with Mushroom Béchamel and Cheesy Crust Recipe

Name: Coquilles Saint-Jacques with Mushroom Béchamel and Cheesy Crust Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 220g / 7 1/2 oz medium raw scallops; 1/4 tsp cooking salt / kosher salt; 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; 3/4 cup panko breadcrumbs; 50g / 3 tbsp unsalted butter, melted; 50g / 1/2 cup Gruyère cheese, shredded (tightly packed if using cups); 1/8 tsp cooking salt

ByJack Voss March 25, 2026March 25, 2026

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Introduction

Coquilles Saint-Jacques is a classic French scallop dish that features tender scallops baked in a creamy mushroom sauce with a golden cheesy crust. It’s elegant yet comforting, perfect for special occasions or a refined weeknight dinner.

A close-up shot of a creamy baked dish served inside a round scallop shell with a golden-brown crispy breadcrumb crust on top, the crust showing varied shades of brown from light to dark and a rough texture. Underneath the crust is a smooth, creamy white sauce mixed with small pieces of mushrooms, adding subtle gray and brown tones, seen where the crust has been scooped out with a silver spoon that rests inside the shell. The shell is placed on a white plate, textured with small crumbs scattered around it, and surrounded by additional empty scallop shells on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

220g / 7 1/2 oz medium raw scallops
1/4 tsp cooking salt / kosher salt
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)
1/2 cup hot thickened cream (heavy cream or any other full fat cream)
1/8 tsp black pepper
1 pinch ground nutmeg
3/4 cup panko breadcrumbs
50g / 3 tbsp unsalted butter, melted
50g / 1/2 cup Gruyère cheese, shredded
1/8 tsp cooking salt

Instructions

Step 1: Preheat your oven to 200°C / 400°F (180°C fan-forced).
Step 2: Prepare the scallops by patting them dry with paper towels. Remove the chewy side muscle (the “foot”) if present, then slice each scallop in half and set aside.
Step 3: Make the cheesy crust by mixing panko breadcrumbs, melted butter, shredded Gruyère cheese, and 1/8 tsp salt. Set the mixture aside.
Step 4: In a medium pot, melt 30g butter over medium heat. Add the diced eschalot and mushrooms; cook for 4–5 minutes until the mushrooms are soft, stirring regularly.
Step 5: Stir in the flour and cook for 30 seconds to form a paste.
Step 6: Slowly pour in the hot milk and cream, stirring continuously until smooth and lump-free.
Step 7: Add salt, pepper, and nutmeg. Cook until small bubbles appear and the sauce thickens slightly, about 30 seconds. It should be pourable for easy spreading.
Step 8: Season the scallops with salt, then divide them evenly among 4 shallow ramekins.
Step 9: Pour the mushroom béchamel sauce over the scallops, filling all gaps and smoothing the surface with a spoon or spatula.
Step 10: Evenly scatter the cheesy crust over each ramekin, covering the top completely for a golden finish.
Step 11: Place the ramekins on a baking tray and bake in the preheated oven for 20 minutes until the crust is golden brown.
Step 12: Let the dish rest for 2 minutes before serving. Enjoy your Coquilles Saint-Jacques!

Tips & Variations

Use fresh, high-quality scallops for the best flavor and texture.
If you prefer, substitute Gruyère with Parmesan or another melting cheese.
Add a splash of dry white wine to the mushroom sauce for extra depth.
Serve with a light green salad and crusty bread to complete the meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place ramekins in a low oven (around 150°C / 300°F) until warmed through to keep the crust crisp. Avoid microwaving to maintain texture.

How to Serve

A white round dish holds a baked seafood casserole with two distinct layers: the top layer is a golden-brown crispy breadcrumb crust that is uneven and crumbly, while the layer beneath is a creamy, white sauce mixed with small pieces of mushrooms and scallops visible in the sauce. A silver spoon is partially dipped into the creamy layer, slightly lifting some of the sauce and seafood. The dish sits on a white marbled surface, with scattered breadcrumb crumbs around and a few empty white scallop shells placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat dry to avoid excess moisture, which can affect the sauce and crust.

What can I substitute if I don’t have eschalots?

Finely diced shallots are best, but you can use a small amount of finely chopped onion or mild shallot substitute instead without changing the flavor too much.