"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Coquilles St. Jacques Recipe

  Tried it? Rate this Recipe:


This recipe for Coquilles St. Jacques, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin


1 lb. sea scallops, cut into quarters
1/4 c. flour
1/2 tsp. baking powder
salt and pepper, to taste
1 1/4 tbl. garlic, minced
1 1/4 tbl. shallot, minced
2 tbl. white wine
2 tbl. cognac
2 tbl. heavy cream
4 tbl. breadcrumbs

Put flour, baking powder, salt and pepper in a bag. Add scallops and coat the scallops with the flour mixture.
Lightly brown scallops in a little butter with the garlic and shallots.
Remove from pan and put scallops and garlic/shallots into shells or into a ceramic cast iron pan that can go under the broiler.
Meanwhile, deglaze the pan with the wine and cognac. Add the heavy cream and heat.
Pour mixture over scallops and then sizzle under the broiler.

Personal Notes:
Personal Notes:
This recipe is from friends Roland and Jerry and is a great way to have scallops.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!