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Coquilles St. Jacques for 1

Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don’t have to. —Betsy Esley, Lake Alfred, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 serving

Ingredients

  • 6 ounces bay scallops
  • 3 tablespoons white wine or chicken broth
  • 2 teaspoons butter
  • 1/4 teaspoon dried minced onion
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 cup heavy whipping cream
  • 3 tablespoons shredded cheddar cheese
  • TOPPING:
  • 4 teaspoons dry bread crumbs
  • 1 teaspoon butter, melted
  • Paprika

Directions

  • In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm.
  • Bring liquid in pan to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup.
  • In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes or until golden brown.
Nutrition Facts
1 serving: 618 calories, 41g fat (26g saturated fat), 190mg cholesterol, 573mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 36g protein.

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Reviews

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Average Rating:
  • Michael
    Feb 12, 2020

    This went directly into the recipe book. Excellent and super easy. Maybe not as impressive as the hour and a half version, but darn close. A winner for sure. (Using dried minced onions with no slicing of scallions — or any slicing/chopping, for that matter — was a nice relief.)

  • RoySammy12
    Sep 2, 2013

    This was the most tasty and easy recipe and I would eat it over and over!

  • scotty20
    Nov 17, 2012

    No comment left

  • bjsilve0
    Nov 20, 2011

    Good but not a keeper.

  • dawson24
    Oct 17, 2011

    this is fabulous! I used more scallops than recipie called for, which I think improved the recipe. Love it!