Coquilles St. Jacques

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 Tbsp. butter, divided
  • 12 RITZ Cracker s, crushed
  • 1 Tbsp. grated Parmesan cheese
  • 2 Tbsp. finely chopped fresh parsley
  • ½ tsp. fresh thyme leaves (from 4 sprigs)
  • 1 lb. sea scallops
  • 1 onion, chopped
  • ½ lb. cremini mushroom s, sliced
  • 2 cloves garlic, minced
  • ¼ cup dry white wine
  • 1 pkg. (8 oz.) Neufchatel cheese, cubed
  • 2 Tbsp. milk

Nutrition facts

Recipe Tips


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.