Coquille St. Jacques


Our Coquille St. Jacques (which means scallops with mushrooms in cream sauce) is simple yet elegant. We take sweet bay scallops and mushrooms, then create a delicious creamy white wine sauce with the perfect blend of savory spices. Prepared in a real scallop shell that is topped with lightly buttered panko bread crumbs, this richly flavored delicacy is a perfect appetizer or entree.

You Will Receive:
Two Half Shells (4 oz. each))

Ships Frozen


Coquille St. Jacques: Bay scallops, cream, water, mushrooms, butter (cream, salt), Panko bread crumbs (wheat flour, water, yeast, dextrose, salt), wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), onion, white wine (sulfites), Swiss cheese (part skim milk, enzymes, salt), parsley, paprika, salt, pepper. Contains: milk, wheat, shellfish (scallop). Made in a facility that uses: tree nuts, soy, egg, fish. May contain shell fragments.

Thaw in refrigerator overnight or for several hours. Pre-heat oven to 350°. Remove plastic wrap and board from shells. Place shells on baking sheet. Bake until crumbs have browned and the sauce is bubbly; about 15-20 minutes.

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This brought back the best memories!
Posted by Mary Heflen  |  Oct 18, 2018
About 40 years ago, my Aunt taught me how to make Coquille St. Jacques from Julia Child's Mastering the Art of French Cooking. When I found this on your site, I almost cried. It was excellent and I loved having a moment with my late Aunt again Thank You

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Posted by Juanita  |  May 15, 2011
This dish is absolutely wonderful. I will be ordering it again.

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