Uploaded December 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/coquilles-saint-jacques
JB's latest recipe - his scallops au gratin!! The most amazing affordable, fancy starter I know that can be 100% made ahead, then just popped in the oven to serve. And here's the kicker - ordinary folk (like me) can't tell if you make this with frozen supermarket scallops or A-grade fish market ones than cost more than 4x as much. We tested it with a range of scallops of varying qualities and I'd happily serve any of them to company.
On the other hand, for pan seared scallops, I'm adamant it's gotta be good ones!! :)
This a classic French dish of scallops baked in a creamy mushroom béchamel with a cheesy golden crust. Looks and tastes like a restaurant starter, but is surprisingly simple to make at home. Perfect for date nights, holidays, or just a Tuesday when scallops are on special. Guaranteed ramekin scraping situation!
Enjoy! - Nagi xx
PS See JB's previous recipe for backstory! (Chef, Michelin trained, etc etc 🔪) youtube.com/watch?v=o00H3Rv24cs
Find more of his recipes on my website! He will be contributing regularly from now on. Mainly French. Some classic fine dining. Yay!
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JB’s Coquilles Saint-Jacques
200 to 220g / 7.5oz medium raw scallops (thawed if using frozen), cut in half
1/4 tsp cooking salt / kosher salt
MUSHROOM BÉCHAMEL SAUCE
30g / 2 tbsp unsalted butter
1 eschalot (US: shallot), finely diced
200g / 7 oz g white mushrooms, diced 8mm / 1/3”
2 tbsp plain flour (all-purpose)
1/2 cup EACH hot milk and cream
1/4 tsp cooking salt / kosher salt
1/8 tsp black pepper
1 pinch ground nutmeg
CHEESY CRUST - mix
3/4 cup panko breadcrumbs
45g / 3 tbsp unsalted butter, melted
50g / 1/2 cup tightly packed Gruyère cheese (sub any good melting cheese)
1/8 tsp cooking salt
1. Bechamel - Melt butter in medium saucepan over medium heat. Cook eschalots and mushrooms 5 min until mushrooms are soft. Stir in flour for 30 sec. Add milk and cream, stir until incorporated, then stir in salt, pepper and nutmeg. It will heat up as it thickens. When you see a bubble, cook 30 seconds then take off the stove.
2. Sprinkle scallops with salt, divide between small shallow gratin dishes in single layer (11cm / 4.3" diameter, 2.5cm / 1" deep is ideal, you can also use shells). Cover with all the bechamel, top with cheesy crust.
3. Put on tray, bake 20 minutes at 200°C / 400°F (180°C fan) until top is golden. Rest 2 minutes then serve!
Recipe ⬇️ or print: recipetineats.com/coquilles-saint-jacques
JB's latest recipe - his scallops au gratin!! The most amazing affordable, fancy starter I know that can be 100% made ahead, then just popped in the oven to serve. And here's the kicker - ordinary folk (like me) can't tell if you make this with frozen supermarket scallops or A-grade fish market ones than cost more than 4x as much. We tested it with a range of scallops of varying qualities and I'd happily serve any of them to company.
On the other hand, for pan seared scallops, I'm adamant it's gotta be good ones!! :)
This a classic French dish of scallops baked in a creamy mushroom béchamel with a cheesy golden crust. Looks and tastes like a restaurant starter, but is surprisingly simple to make at home. Perfect for date nights, holidays, or just a Tuesday when scallops are on special. Guaranteed ramekin scraping situation!
Enjoy! - Nagi xx
PS See JB's previous recipe for backstory! (Chef, Michelin trained, etc etc 🔪) youtube.com/watch?v=o00H3Rv24cs
Find more of his recipes on my website! He will be contributing regularly from now on. Mainly French. Some classic fine dining. Yay!
-------------------------
JB’s Coquilles Saint-Jacques
200 to 220g / 7.5oz medium raw scallops (thawed if using frozen), cut in half
1/4 tsp cooking salt / kosher salt
MUSHROOM BÉCHAMEL SAUCE
30g / 2 tbsp unsalted butter
1 eschalot (US: shallot), finely diced
200g / 7 oz g white mushrooms, diced 8mm / 1/3”
2 tbsp plain flour (all-purpose)
1/2 cup EACH hot milk and cream
1/4 tsp cooking salt / kosher salt
1/8 tsp black pepper
1 pinch ground nutmeg
CHEESY CRUST - mix
3/4 cup panko breadcrumbs
45g / 3 tbsp unsalted butter, melted
50g / 1/2 cup tightly packed Gruyère cheese (sub any good melting cheese)
1/8 tsp cooking salt
1. Bechamel - Melt butter in medium saucepan over medium heat. Cook eschalots and mushrooms 5 min until mushrooms are soft. Stir in flour for 30 sec. Add milk and cream, stir until incorporated, then stir in salt, pepper and nutmeg. It will heat up as it thickens. When you see a bubble, cook 30 seconds then take off the stove.
2. Sprinkle scallops with salt, divide between small shallow gratin dishes in single layer (11cm / 4.3" diameter, 2.5cm / 1" deep is ideal, you can also use shells). Cover with all the bechamel, top with cheesy crust.
3. Put on tray, bake 20 minutes at 200°C / 400°F (180°C fan) until top is golden. Rest 2 minutes then serve!
