Coquilles St. Jacques

6  Ratings
  • 35 min prep
  • 35 min total
  • Makes 4 servings.


Coquilles St. Jacques Recipe

Ingredients

  • 2 Tbsp. butter, divided
  • 12 RITZ Crackers, crushed
  • 1 Tbsp. grated Parmesan cheese
  • 2 Tbsp.  finely chopped fresh parsley
  • 1/2 tsp. fresh thyme leaves (from 4 sprigs)
  • 1 lb. sea scallops
  • 1 onion, chopped
  • 1/2 lb. cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 pkg. (8 oz.) Neufchatel cheese, cubed
  • 2 Tbsp. milk

Instructions

  • Melt  1 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.
  • Add  1/2 Tbsp. of the remaining butter to medium skillet; heat on medium-high heat until melted. Add half the scallops; cook 1 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining scallops.
  • Melt  remaining butter in same skillet on medium-high heat. Add onions; cook and stir 3 min. Stir in mushrooms and garlic; cook 5 min. or until mushrooms are tender, stirring frequently. Add wine and any liquid released from scallops; cook 3 min. or until most the liquid is cooked off. Stir in Neufchatel cheese and milk; cook and stir 5 min. on medium-low heat until Neufchatel cheese is completely melted and sauce is well blended. Return scallops to skillet; cook 4 min., stirring occasionally. Spoon into 4 (8-oz.) ramekins or 9-inch pie plate; sprinkle with crumb mixture.
  • Heat  broiler. Broil scallop mixture, 6 inches from heat, 2 min. or until top is golden brown.

Recipe Tips

Cooking Know-HowIt is important to drain any excess liquid released from the scallops and add it to the mushrooms while cooking. It will add more flavor to the dish and, most importantly, will make the dish creamier.

SubstituteUse 1/2 tsp. dried thyme leaves in place of the fresh thyme.

SubstituteFor a change of pace, substitute other fresh mushrooms, such as shiitake and portobello, for all or part of the cremini mushrooms.

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Nutrition Information

Makes 4 servings.

Nutrition per serving:

    • Calories 360 
    • Total fat 23 g
    • Saturated fat 13 g
    • Cholesterol 80 mg
    • Sodium 840 mg
    • Carbohydrate 17 g
    • Dietary fiber 1 g
    • Total sugars 5 g
    •     Includes added sugars n/a
    • Protein 22 g
    • Vitamin A 20 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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