✦ Featured
Recipe · Saint Pierre and Miquelon
Coquilles Saint-Jacques à la saint-pierraise
Saint-Pierre-style scallops in the shell
⏱ 40 minServes 4Medium660 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12sea scallops
300 ml (1¼ cups)crème fraîche
200 g (7 oz)button mushrooms
1shallot
50 g (2 oz)breadcrumbs
40 g (1½ oz)butter
100 ml (½ cup)fish stock
1 pinchsalt
- 12 sea scallops
- 300 ml (1¼ cups) crème fraîche
- 200 g (7 oz) button mushrooms
- 1 shallot
- 50 g (2 oz) breadcrumbs
- 40 g (1½ oz) butter
- 100 ml (½ cup) fish stock
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the broiler. Finely chop the shallot, wipe the mushrooms clean and slice thinly.
- Melt half the butter in the skillet, sweat the shallot, then add the mushrooms and cook until their liquid evaporates and they're golden.
- Pour in the fish stock and reduce by half, then stir in the crème fraîche and simmer gently until it coats a spoon.
- Quickly sear the scallops 1 min per side in the rest of the butter, then divide among the buttered shells.
- Spoon the mushroom sauce over, sprinkle with breadcrumbs and broil a few minutes until golden.
- Serve piping hot straight from the oven as a festive starter, with a lemon wedge and a few salad leaves.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.
