Coquille St Jacques

Coquille St Jacques

Our traditional Coquille St Jaque recipe makes 4 portions, Irish Sea King Scallops  in a  delicious creamy sauce topped with mashed potato.


  • 8 large scallops
  • 4 half shells
  • 400g cooled mashed potatoes
  • 1 banana shallot (finely diced)
  • 2 cloves of garlic (finely diced)
  • 40g Gruyere
  • 10g parsley (finely diced)
  • 90ml double cream
  • ½ tsp French mustard
  • 50ml white wine
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • Sea salt (for seasoning)
  • Oil for frying or knob of butter
  • Piping bag


  • Sear your scallops in a hot, oiled frying pan until golden on both sides – approximately 40 seconds on each side. Then, set aside.
  • Add the diced shallot and garlic to the pan and soften. When starting to brown, add the white wine, mustard, cayenne pepper and paprika.
  • When the wine has almost evaporated, add the cream, half of the parsley and 30g of the Gruyere.
  • Bring to a simmer and set aside.
  • Add 2 scallops to each shell centre, spoon over 2 or 3 spoonsful of sauce, season with sea salt, place the shell onto a folded tea towel.
  • Next, pipe on your cool mashed potato in a spiral until all the scallop and sauce are covered.
  • Top with the remaining Gruyere and parsley (these can now be cooked from fresh or frozen to be cooked later).
  • Grill for 12 minutes from fresh or 19 minutes from frozen. Before eating, ensure the centre is piping hot (above 72°C using a temperature probe).
1.2 min readBy Published On: April 19, 2023Categories: Recipes1 Comment on Coquille St Jacques