Easy Baked Scallops in Shells
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If you’re looking for an elegant holiday appetizer, these oven-baked scallops in their shells (Coquilles St. Jacques) are a classic French recipe that always impresses. This is our traditional family version: creamy, beautifully browned, and easy to prepare ahead of time, then bake just before serving.
Why You Will Love these Baked Scallops?
This recipe for Oven-Baked Scallops in shells is actually the one my grandmother would prepared us when we went to visit her. She knew we’d love it (especially my father!), and here is what I love to make it too :
- FESTIVE: For. me it’s the perfect festive sarter for Christmas, New Year’s, or any winter celebration!
- IN ADVANCE: You can prepare everything in advance and pop the scallops in the ovenjust before serving.
- SIMPLE: The recipe looks fancy but is super simple (and everyone loves it!).
- ELEGANT: They just look so super pretty served in the shells!
What You Need to Make Baked Scallops
The good thing is, except the scallops, the remaining ingredients are budget friendly and easy to find. Here are the main ingredients you need:
- Scallops: choose good quality scallops, fresh or frozen (take the time to thaw them thoroughly in the fridge). Count 2 to 3 pieces per person if they are large, a little more if they are small.
- Leeks: I love the combination of leeks and seafood; for me, it’s a must in this recipe.
- Button mushrooms: I often add them, but you can leave them out. They add a little texture to the leek fondue.
- Heavy cream: crucial for a smooth, creamy sauce. Choose full-fat cream for the best results.
- White wine: use a dry white wine to deglaze the pan and gently flavor the sauce.
- Breadcrumbs: add a touch of crunch to the top, contrasting perfectly with the creaminess of the sauce!
And what else? I also use shallots to brown the leeks, a little lemon zest to flavor the sauce, and fresh parsley mixed into the breadcrumbs. But these are optional!
Recipe Card
Easy Baked Scallops in Shells
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Equipment
- 4 empty scallops shells* or individual ramekins
Ingredients
For the scallops
- 12 scallops fresh or thawed
- 1 drizzle of olive oil
For the creamy leek and mushroom sauce
- 2 tbsp butter
- 1 leek white thinly sliced
- 2 shallots chopped
- 5 oz button mushrooms 150 g thinly sliced
- 2/3 cup dry white wine 80 ml
- 3/4 cup heavy cream full-fat (recommended) or half-and-half.
- 1 lemon for the zest
For the breadcrumbs
- 1/2 cup breadcrumbs
- 2 tbsp tbsp parsley chopped
- 2 tsp olive oil
- Salt and pepper
Instructions
- Start by heating a skillet until very hot. Add a little olive oil and sear the scallops for about 1 minute per side, just until lightly browned.
- Season with salt and pepper, remove from the pan, and divide the scallops between the empty shells or ramekins (2 to 3 scallops per person).
- In the same skillet, reduce the heat to medium. Melt the butter, add the shallots, and sauté for 2 minutes. Add the mushrooms and cook for another 5 minutes, then add the leeks and continue cooking until they’re soft and tender.
- Deglaze the pan with the white wine. Pour in the heavy cream and let it simmer for 5–10 minutes to reduce and concentrate the flavors. Season with salt, pepper, and a little lemon zest.
- Spoon the creamy leek-and-mushroom sauce into the shells and make sure fully cover the scallops.
- In a small bowl, mix the breadcrumbs, parsley, and the olive oil, then sprinkle over the top of each shell.
- Bake at 400°F / 200°C (convection) or 425°F / 210°C (standard oven) for 10 to 15 minutes, until the breadcrumbs are is golden and crisp. Serve immediately.
Notes
Nutrition
How to Server Oven-Baked Scallops in Shells?
I recommend serving them warm, straight from the oven. Here are a few ideas for how to enjoy them:
- Christmas appetizer: This is one of my favorite holiday starters, especially since fresh scallops are in season in winter.
- As a main course: serve with homemade mashed potatoes, a light risotto or roasted vegetables.
- Wine paring: I recommend a dry, crisp white wine such as Sauvignon Blanc, Muscadet or Pinot Blanc.
FAQ – Baked Scallops
You should look for scallops that are firm, shiny, and slightly pearly in color. You can use both fresh and frozen scallops for this recipe. If you use frozen scallops, make sure to thaw them slowly in the refrigerator to preserve their texture and prevent them from becoming watery.
Yes, you can freeze them before baking as long as you’re using fresh (not previously frozen) scallops. Assemble the filling in the shells, freeze without the breadcrumbs, and add the topping just before putting them in the oven on the day you serve them.
C’est parfait
Merci 🙂
Was so amazingly delicious I made it twice
Thank you Barney, so happy you liked it!
Delicious and easier than Coquilles Saint-Jacques.
Thank you, Sue!